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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:
1. In the human, normal pigmentation ( A ) is dominant to albinism ( a ). What results would be expected from the following matings, both genotypically and phenotypically? AA x
Explain Indications of Root-End Filling (REF) Retrofilling a. Persistent periapical pathosis resulting from an inadequate apical seal that cannot be corrected nonsurgically,
what are the disadvantages of protozoa?
Explain about Probiotics and Prebzotics? We all have read or heard about probiotics and prebiotics at some point of time. However, what exactly do we mean by these terms? When
Q. What are the Communication process steps?Communication process steps: 1. Rapport Building 2. Finding the Problem 3. Planning 4. Implementation of the Plan 5. Ter
Explain Deteriorative changes in fats and oils The food products undergo changes in flavour due to the chemical changes occurring in fats and oils present in them. The causativ
A carbohydrate is composed of carbon (carbo-), and hydrogen and oxygen (-hydrate). The easiest carbohydrates are the monosaccharides that have the common formula (C
Q. Define Diabetic Ketoacidosis? Diabetic Ketoacidosis (DKA) is one of the acute complications of diabetes mellitus. The name itself implies that there is acidosis (decrease in
What are the Fat Requirements of athletes? Fats are the body's other major energy source. It is a well known fact that fat is a highly concentrated source of energy
What are the two main groups into which flowering plants are divided? Angiosperm plants are separated into a) Monocotyledonous (monocots) and b) Dicotyledonous (dicots
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