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Explain about the Blanching - Food Processing?
Blanching is used for variety of purposes. It is defined as a mild heat treatment applied to tissue (usually plant) prior to freezing, drying or canning. Why do we need to blanch foods?
Well, blanching is useful and its functions include:
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Determine Calcium requirements of school children and adolescents? Calcium requirements in children and adolescents can be calculated on the basis of Calcium accretion during g
E c z e m a It is inflammatory reaction of epidermal cells to the substances to which these cells are sensitized. Such substances may be present either in the external or
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Define Methods of Determination of Proteins and Amino Acid Content in Foods? The methods for protein quality evaluation are grouped under the following headings: I) Analytic
what is cromosome jumping
Why Pulses are important for human - nutritional factor? Pulses are rich sources of proteins (20-25 g/100 g), the limiting amino acid being methioniize. However, protein quality
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