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Stabilized forms of natural colourants
The mimicking of the native environment in which a natural colour exists is just one way of producing a stabilized form. In this case, the method of stabilization can be considered 'natural' whereas some of the modifications can be synthetic. The major emphasis has been on the stabilization of flavonoids and porphyrins. The present use of flavonoids as food colourants is limited to anthocyanin extracts from grape processing. These preparations are largely unsuitable for food use by themselves.
Explain about the Whey Protein Concentrates? You already know that whey is the residual liquid substance that is obtained by separating the coagulum from milk during cheesemaki
#what is LH#
The bacteria that cause dental cavities in humans break down sugars, releasing what chemical which causes tooth destruction? a) Acids b) Bases c) Enzymes d) Monosaccha
how trematodes/nematodes adapt to their parasitic mode of feeding
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Alginate Alginates are produced by brown seaweeds (Phaeophyceae, mainly Laminaria). Alginates or algin, is a generic term for the salts and derivatives of alginic acid. Algin
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Explain the Lectins or Haemagglutinins? These are sugar binding proteins, having the ability to bind and agglutinate red blood cells (RBCs). You will find that they occur in mo
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