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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:
MIDDLE LAMELLA It is thin, amorphous, intercellular matrix between 2 adjacent plant cell. The cells of plant tissue generally cemented together by an intercellular matrix
Liver necrosis?
Q. Explain causes of Shigellosis? Shigellosis is caused by the genus Shigella and is a common enteric (intestinal) infection. The genus has four serological groups,
Explain the Steps of Exercise You have learnt the steps of exercises in Block 3, Unit 1 of theory block. Let us review the steps. In aerobic exercises one has to under go fo
What is a single cell protein? The proteins obtained from microbial sources, i.e. algae, fungi, bacteria, yeast etc. are referred to as Single Cell Proteins. These are isolated
Explain about Diabetes mellitus Diabetes mellitus (DM) has relation with all the systems of our body. With some systems it has direct relationship, while with others it has in
Define the Fluidized Dryers? Fluidization occurs when a flow of fluid upwards through a bed of particles (ranging from fine powders to particulate foods such as diced carrots)
Plants are the source of a large variety of biochemicals which are metabolites of both primary and secondary metabolism. But secondary metabolites are of much greater interest s
What is the vector of Chagas' disease? How is the disease transmitted? The vector of Chagas' disease is its middle host, a triatomine bug. The major species is Triatoma infesta
What are respectively some remarkable functions of myosin, CD4, albumin, keratin, immunoglobulin, reverse transcriptase, hemoglobin and insulin? Myosin is a protein that when a
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