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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:
How many different proteins, each composed of 8 amino acids, can be constructed using the 20 different amino acids found in proteins?
The American Heart Association (AHA) has recommended the revised Jones Criteria as a guide for ARF diagnosis. The same have been approved by WHO study group for the diagnosis of in
Calvin cycle (the aka Calvin-Benson Cycle or the Carbon Fixation) is the series of biochemical, enzyme-mediated reactions during which the atmospheric carbon dioxide is reduced an
Q. How many cells are made after meiosis II and meiosis I? After meiosis II four cells are created, After Meiosis I two cells with already separated homologous are created
Define Criteria for Assessment of Vitamin K Status? The parameters of blood clotting time and prothrombin time are used as criteria to assess vitamin K status as this vitamin
Phylum Mollusca (47,000 species) The segmentation and coelom may not exist. Diversification through modifications of head, foot; mantle and 'radula for feeding. .Visceralorgans
Transport in Phloem The basic necessities of plants, water, are taken up by the roots. Another purpose served by the roots is to absorb water soluble mineral nutrients from th
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Phosphorus Phosphorus has been known as “master mineral” because it is involved in most metabolic processes. Phosphorus, which is stored in bones and teeth, is often discussed
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