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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:
Are the phloem and the xylem made of living cells? The cells of phloem are living cells and the cells that constitute the xylem ducts are dead cells killed by the lignin deposi
Chlorocruorins - Respiratory Pigments These types of respiratory pigments are found in four polychaete families: Sabellidae, Serpulidae, Ampharetidae and Chlorhaemidae. The pi
An osteoclast is a type of bone cell that absorbs bone tissue by removing its mineralized matrix and breaking up the organic bone. This process is known as bone resorption
Q. Is there chloroplasts in cyanobacteria? In cyanobacteria there is no chloroplast and the chlorophyll layers are dispersed in cytosol.
list and explain the modes of nutrition
What is the type of reproduction that occurs in roundworms? What typical element do nematode sperm cells have? Nematodes reproduce sexually. The nematode sperm cell does not h
As redox conditions change, there will be some resistance to change in a food's redox potential. This is known as poising capacity of food. This capacity is dependent on the concen
Q. How does the breathing process correct acidosis? The increment of the respiratory frequency makes the body eliminate more carbon dioxide and to shift the equilibrium of the
Define Treatment and Management of Adverse Food Reactions? Management of adverse food reactions involves diagnosing the problem followed by nutritional and medical care.
Leaf silhouettes Place a leaf on a sheet of white paper and hold it securely with thumb or finger. Press a piece of natural or artificial sponge next to an ink pad. With short,
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