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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:
Contagious ecthyma The contagious ecthyma virus is immunologically distinct from vaccinia, but similar to the causative agent of pseudo-cow-pox. It belongs to the genus Parapoxvi
a) Mention the scientific term used for modified form of reproduction in which seeds are produced without fusion of gametes. b) What does ecological niche of an organism represe
Tr aditional Meat Products The rich heritage of India contributes to wide range of traditional foods and has a role to play in health foods. Indigenous meat products are uniqu
Give three reasons why energy transfer between trophic levels is not 100 percent. Some of the organisms in a trophic level escape being eaten; some energy is kept in molecules
Q. Functions of Colour in Foods? Let us now look at the different functions of colour in details, which are enumerated herewith: 1. The maturity of many fruits and vegetable
How can we assess the nutritional status of a CHD infant? Various assessment methods can be used, particularly anthropometrical -weight, length (height), head circumference and
Define Development - Terminologies used in Chromatography? Development is the process of passing a mobile phase over the adsorbent or support. During the development the sample
organisms and their excretory organelles
Location of Overgloves - taped to the sides of the mobile cabinets for procedures such as patient examination and charting during non-aerosol producing procedures - on the p
Parturient paresis (milk fever, hypocalcaemia) Parturient paresis is an acute to peracute non-febrile disease, which occurs in diary cows and buffaloes usually around the t
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