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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:
mode of digestion in coelenterata
Explain about Bioactive materials Bioactive materials: Certain glasses, ceramics, and glass-ceramics that contain oxides of silicon, sodium, calcium and phosphorus (SiO 2 , Na
1) The oxidative phase generates NADPH The oxidative branch of the pathway generates NADPH and pentose-5-phosphate, through the following reactions: a) Glucose-6-pho
What is the function of glucose-6-phosphatase? a) catalyze removal of one phosphate group from glucose b) catalyze removal of six phosphate groups from glucose c) catalyze the remo
Q. What is Technetium 99M Sestamibi Scan? This study is another form of studying perfusion of the heart. This radioactive study is similar to that of thallium 201. With a combi
Q. What is Gastritis? Gastritis is an inflammatory lesion of the gastric mucosa, (the inner lining of the stomach). The problem is seen in two forms: a) Acute gastritis
To develop the food exchange list, a doctor or dietician keeps in mind four important basic points. These are: 1) Group similar foods in one group. For example cereals, roots,
How do populations of predators and prey vary in predatism? Whenever a predator population enhances at the first moment the prey population tends to decrease. At a second momen
Electron acceptor is a molecule which forms the part of the electron transport system which transfers electrons ejected by chlorophyll during the process of photosynthesis. Part o
You are working with plants that have either hairy (dominant) or 'bald' (recessive) flowers. Hairy flowers have little hairs on them that make the flowers look fuzzy, bald flowers
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