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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:
ORGANIZATION CHART: Organization chart is one of the visual which helps any visitor to get an understanding of an organization at a glance. Meaning of Organization Chart
Explain the Jejuno ileal Bypass and Jaw Wiring? Jejuno-ileal Bypass: Absorptive surface of the small intestines can also be reduced through surgery called the jejuno-ileal by p
COMPOSITION Proteins = 44-76%, Lipids = 20-53%, Carbohydrates = 1-8%, (Protein-Lipid ratio = 0.8 : 1 to 4 : 1) Most of lipid are "Phospholipids" which are amphipat
Q. How different are hemoglobin and oxyhemoglobin? Where is it expected to find a higher concentration of oxyhemoglobin, in peripheral tissues or in the lungs? Oxygen-bou
Q. Clinical Symptoms of diabetes mellitus? In mild cases of diabetes mellitus, no symptoms may be seen. The diagnosis could be incidental during a blood or urine investigation.
Glanders The disease, also known as equine nasal phithisis, farcy or malleus, is highly infectious anthropozoonosis and is caused by Burkholderia (earlier Pseudomonas) mallei.
Prevention of endocardial infection by the use of antimicrobial agents, although desirable, is not always possible. By identifying the patients at risk, the causative bacteria and
List what organelle is responsible for each of these cellular functions. -production of energy (ATP) for the cell -synthesizing proteins -cellular digestion.
Which one of the following structures between two adjacent cells is an effective transport pathway? 1. Plasmodesmata 2. Plastoquinones 3. Endoplasmic reticulum 4. Plasm
Explain about the Food analysis and chemistry? Investigation of the basic composition and physical, organic and biochemical properties of food constituents at the molecular lev
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