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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:
How long is the incubation period of the HIV? What is meant by acute AIDS? The incubation period of the HIV (the time interval among the infection and the beginning of the immu
Explain acylglycerols The most abundant class of food lipids is the acylglycerols, also known as glycerol esters of fatty acids, which dominate the composition of depot fats in
Define Prevalence of Weight Management? WHO (1998) estimates that in developing countries about 245 million adults are moderately underweight and 93 million severely underweigh
Q Are there non-parasitic viruses? All viruses are necessitating intracellular parasites that are they depend on the host cell to complete their life cycle. A virus does not ha
Classification of Multicellular Animals - Coelom We know earlier that the pseudocoel gave animals specific selective benefits. Among other things, this fluid-tilled space wor
The volume of Mrs. X's plasma was 3 liters before Ed administered the IV. Assume that there was a complete mixing of the administered water with her plasma but no mixing with her i
Explain the Alternaria - Fungi? Classification Kingdom - Mycetae Division - Amastigomycota Form Class - Deuteromycetes Form Subclass - Hyphomycetidae Form Order
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Q What are the nitrogen wastes? Nitrogen wastes are residuals derived from the degradation of proteins and they are made from chemical transformation of the amine group of amin
Embryos Prom Synergids The synergids, which usually degenerate prior to or soon after double fertilization, are reported to give rise to embryos in Argentine mexicana, Tamari
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