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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:
Define Precautions - Estimation of Nitrogen and Protein Content? 1. The apparatus should be airtight to prevent leakage of NH 3 . 2. The tip of the delivery tube should be i
D e s ign e r Meat Products Designer/health meat products low in sodium, fat, calories could be produced by incorporating fat replacers, fibers and natural antioxidants an
How are amino acids brought to the cellular site where translation takes place? What is an anticodon? Amino acids are brought to ribosomes by RNA molecules called as transfer R
In general what are the reagents and products of fermentation? In fermentation glucose (sugar) is degraded into pyruvic acid (every glucose molecule forms two pyruvic acid mole
Determine some Beneficial effects of phytates? Some of the health promotive aspects of phytates include: 1) Phytic acid is a known antioxidant. Colonic bacteria produce oxyg
List the goals of targeting blood pressure in diabetics. Goals of targeting blood pressure in diabetics are: Patients with diabetes should be treated to a systolic blood pr
Proteins - classification, composition and biological functions Proteins, as you may already know, are made up of carbon, hydrogen, nitrogen, oxygen and usually sulphur. Prot
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Animals of Estuaries The animals of estuaries and related wetlands such as marshes and swamps are tremendously important not only as denizens of their environment but also for
How is carbon dioxide released by cellular respiration transported from the tissues to be eliminated through the lungs? In vertebrates almost 70% of the carbon dioxide is trans
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