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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.
Define the Energy Cost of Growth? The energy cost of growth has two components: 1) The energy needed to synthesize growing tissues; and 2) The energy deposited in these tis
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What is produced at the end of the cell cycle? how do they compare to each other and to the parent cell? What happens to the parent cell?
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