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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 major factors of colloidal dispersion The adsorption of ions by colloidal particles is a major factor in stabilizing a colloidal dispersion, since the colloidal pa
1. How often should she have Glycated hemoglobin (HgbA1C) drawn? What percentage is desired? 2. How often should she see an ophthalmologist or optometrist? 3. What should be
control of microorganisms by chemical method.
one idea on how plant physiology can apply in food engineering
Define Methods for Studying the Nutrient Requirements? 1) Population survey of nutrient intakes of healthy individuals is one method of estimating nutrient requirements. The av
Starch exists in plants as insoluble starch granules in chloroplasts. Each starch granule holds a combination of two polysaccharide forms, amylopectin and amylose.
Exchange transfusion An exchange transfusion is the serial withdrawal and injection of small amounts of blood through a central vein-usually umbilical until the required volu
Each ribosome having of two subunits a small subunit and a large subunit, every of that is a multi component complex of rRNAs (ribosomal RNAs) and ribosomal proteins t
What is Intercellular Communication explain briefly? Both plant and animal cells have developed means of communication between cells. In animals, specialized areas of the cell
What is the cause of the immunodeficiency presented by AIDS patients? The cause of the immunodeficiency shown by AIDS patients is the destruction of CD4 T helper lymphocytes by
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