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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:
function of cell coat
Explain HACCP System HACCP System : The result of the implementation of the HACCP Plan.
Q. What is the formula of the net primary production (NPP)? How does NPP relate to the energy pyramids? The Net primary production is the gross primary productivity less the or
types of respiration
Different blood groups in man 1.Blood Group "A": Persons having this blood group will have antigen "A' on their red blood cells and antibody "B" in their plasma. 2. Blood Gr
Which is the plant tissue responsible for the filling of the space between other tissues? The plant-filling tissue is generically known as parenchyma. The plant parenchyma can
What do ATP and ADP mean? What are the roles of these molecules for the cellular energetic metabolism? ATP is an abbreviation of adenosine triphosphate, a molecule made of aden
Assume that you have 1 ml of a solution of amylase (an enzyme) at a concentration of 15 mg protein/ml. Calculate the volume of diluting buffer that you would have to add to 1.0 ml
In what manner is the ecosystem concept useful in the study of environment
Define the Sun and Solar Drying Method? The make use of solar energy to preserve the food items is mainly the oldest form of food reservation and is still practiced today for f
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