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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:
Q. Into which two groups can the nitrogen-containing bases that form RNA and DNA be classified? What is the criterion used in to that classification? The nitrogen-containing ba
What is the location of the salivary glands in humans? There are 6 major salivary glands and they are located one in every parotid gland, two beneath the mandibles (submandibul
Q. What is Alzheimer's disease? The Alzheimer's disease is a degenerative disease of the central nervous system in which the patient has progressive dementia and alteration of
Define Homogenization or Blending of Food Sample? Food homogenization - Liquid food samples are mixed manually before analyzing whereas solid foods are homogenized in a diluent
Q. Fibre requirements for ulcerative colitis? Fibre: Eliminating roughage seems to have a better effect on preventing relapses of the disease. A low residue diet may be given d
Surveys - Accidents in Industries The surveys done in industries have pointed out that leading cause of accidents is the overexertion or workers working beyond their physical
Water is considered a universal solvent because- Select one: a. it can dissolve polar and non-polar compounds b. it can dissolve both positively and negatively charged ions a
What are the advantages of ecological pyramids?
how do they adapt to their parasitic mode of feeding
Q. Explain about Non ionising radiation? Non ionising radiation include infrared and UV rays. Lethal effect is through generation of heat and DNA damage. Penetration is low but
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