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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:
Nonsurgical retreatment will be the preferred choice -Less invasive .. not cause problem to the pt. -Less traumatic postoperative .. most probably no post operative pain
Why and how does the food get spoiled? There are several causes of food spoilage. These include: Growth of Microorganisms, such as bacteria, molds and yeasts, which can
HIS T O R Y - Protoplasm was first seen by Corti, 1772 F . Dujardin called it "Sarcode" & observed it in animal cell Term "Protoplasm" was given by J.E. Pu
Explain about the Lactose Intolerance? Lactose is the name of the sugar found in milk. Lactose intolerance, you must be aware by now, occurs when the body is unable to breakdow
Cytokines activate inflammatory cells like neutrophils and eosnophils.IL-5 is important in activation of eosnophils, IL-4 enhances IgE production by B-cells. IL-4, Il-5, IL-6, TNF-
Oxidised starch Oxidised starch finds a number of uses in the food industry where a neutral tasting, low viscosity 'body builder' is required as in lemon curd manufacture, in s
PHARYN X - Commom system between digestive system and respiratory system. In it gullet and glottis present.Gullet leads to oesophagus. Glottis lead to trachea. Wall of p
Alkaline Phosphatases use water as a second substrate. Why do we still treat their kinetics as if they were for a single-substrate reaction?
Explain the Stages of alzheimer's disease? Stage I - There is an increased forgetfulness, anxiety and depression. Associated nutrition related changes include difficulty in
The client was admitted to the hospital with hypertension (high blood pressure). The development of arteriosclerosis (plaque buildup in the arteries) has increased peripheral resis
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