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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 is the difference between analogous and homologous organs? The Characteristics of different species are said to be analogous when having the same biological function, for
Cholesterol, from stereos (solid) and the Greek chole- (bile) followed by the chemical suffix -ol for an alcohol is an organic chemical substance classified as a waxy steroid of fa
Describe about Abdominojugular and Hepatojugular Reflux ? The term was first coined in 1885 to test the further rise in jugular venous pressure to elicit presence of h;art fail
what is vaso-constriction
What is the response to enhance in the length of the right knee extensors in response to a quick tap applied to the right patellar tendon? An increase in the amount of A. o
Define Tests for the Presence of Exoenzymatic Activity? Microorganisms require various micro- and macro-nutrients for energy production and growth. These are obtained from the
Define the Sources of Vitamin D? Vitamin D, also called the sunshine vitamin is easily manufactured in the skin from 7-dehydro cholesterol on exposure to sunlight, as already m
Fibroids, also called as leiomyomas, are benign smooth muscle tumors that happen in the uterus. They grow under the influence of estrogen and progesterone, and are therefore seen i
Who is Caius Plinius - Taxonomy? Caius Plinius Seconds, also known as Pliny the Elder (23-79 A.D.), a Roman naturalist and scholar, born in Como, mentioned nearly a thousand pl
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