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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:
What are the differences b/w bone and cartiledge
Q. What is Hansen's disease (etiological agent, mode of transmission, clinical manifestations and prevention)? The etiological agent of the Hansen's disease is bacteria called
Q. Explain Rodent Control and pests? In any food establishment, varieties of insects, pests and rodents pose a big threat to the maintenance of hygienic surroundings. They
Define Behaviour and Life Style Modifications for Weight Reduction Plan? Behaviour and life style modifications are an integral part of the weight reduction plan. They are base
How can we assess the nutritional status of a CHD infant? Various assessment methods can be used, particularly anthropometrical -weight, length (height), head circumference and
Explain the Oligosaccharides (DP: 3-9) - carbohydrates? Oligosaccharides consists of short chains of monosaccharide units joined by covalent bonds. The glycosidic bond may be α
Select the processes assist in the maintenance of high levels of dissolved solutes in the interstitial spaces of the kidney medulla? A. Net flux of sodium ions from intracellul
Explain the Bioelectrical impedance Analysis (BIA)? The difficulty of measuring total body water (TBW) by Isotope Dilution Method led to the search of Bioelectrical Impedance A
How are triglycerides made? Triglycerides, fats or oils, are made of three molecules of fatty acids bound to single molecule of glycerol. Hydroxyls of each one of the three fat
What is antistaphylococcal prophylaxis and pseudomonas aeruginosa? I''m doing a project on cystic fibrosis, and I''m curious what these terms have to do with the disease. Thanks!
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