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The use of the gums in various foods may affect the following functional properties:
1. Water-binding capacity
2. Rheological properties
3. Capacity to form film or gel
4. Osmotic pressure
5. Capacity to bind flavor compounds
6. Hygroscopicity
7. Chemical reactivity
8. Sweetening and taste enhancement
9. Resorption
These properties have many technological and application capabilities that include thickening, emulsification, stabilization of emulsions and foams flow properties, texture, softness retention, browning, fermentability, control of microbial and enzymatic modifications and stabilization of taste and flavor.
What is the Food Processing? Food processing, as you learnt earlier, involves the conversion of raw materials and ingredients into an acceptable food product for the consumer.
Digestion of fats A. Production of bile salts in the liver and the secretion of those bile salts into the small intestine. B. Production of lipase in the pancreas and
UTERUS (WOMB) - Large, pyriform, highly elastic. Development of embryo takes place in it. It is located above and behind the urinnary bladder. Attached to body wall by me
Determine the name of Material used for BCC You must be interested to know about type of material you can prepare and some material is available in hospitals and clinics for us
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Explain the term of Monosaccharides? Monosaccharides : The simplest carbohydrates are Monosaccharides, simple sugars. These generally have three to six carbon atoms, and con
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