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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:
The food components are in the form of solids, in solutions or in the form of colloids - sols or emulsions. The properties of these components determine the quality of food. The
Secondary Induction The two primary inductive events that we have described so far are significant in the patterning of early embryo. But there are another such signaling eve
Neurological Assessment The neurological assessment is made up of eight neurological criteria which have high, significance with gestational age. (Fig. 3.2) In order to perf
What is the difference between osmosis and diffusion? Osmosis is the occurrence of movement of solvent particles (in general, water) from a region of lower solute concentration
Apex locator in retreatment cases: - Electronic apex locators may give misread for working length when gutta-percha is initially being removed. - Due to that file beging
Q. Where are the chemoreceptors that detect the acidity of the trigger and blood the respiratory compensation located? The chemoreceptors that participate in the ventilation co
Legume - Development of seeds Outer epidermis of the ovary usually forms the exocarp of the leguminous pod. Next few cell layers constitute the mesocarp with thick-walled pare
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Explain the effect of Non Nutritional Factors pregnancy? The incidence of LBW is lowest and mean birth weight is highest in the state of Kerala, which is attributed to better
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