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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:
Glands - 1 . SEBACEOUS GLAND - Absent in palm and sole. Holocrine in nature. Branched, alveoli are present, sac like in appearance. Generally attached to fo
Explain about the Niacin (nicotinic acid) deficiency? Niacin (nicotinic acid) deficiency classically results in pellagva, which is a chronic wasting disease associated with a c
Demonstration of immune responses and biomarkers: This may be done either on the basis of sero-conversion study on paired sera samples or by challenge (protection) test.
Conformational Protection - Azotobacter In conformational protection a Fe-S redox protein provides protection to the enzyme. The protein gets oxidised in the presence of oxyge
The protocol includes four treatment modalities: A = Mechanical Debridement In this the patients are re-instructed in oral hygiene and motivated to initiate and continue m
How VIBRIO PARAHAEMOLYTICUS spread in humans Associated foods:- Vehicle foods for outbreak are raw, improperly cooked, or cooked recontaminated seafoods, such as, oysters, s
What is Peripheral Vein Feeding Intravenous feeding is a method of providing parenteral nutrition when a patient cannot take in food or formula through the gastrointestinal
Q. What are the Chronic complications of diabetes? • Atherosclerosis: Degeneration of walls of the arteries due to fatty plaques - deposition on arterial walls. Diabetics ar
Which vitamin is useful for the clotting of blood?
Q. What is scientific value in Biodiversity? Nature is a major source of inspiration for scientific thought and the subject of many scientific studies. Biodiversity which const
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