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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:
What are coacervates? Coarcervates are small structures made of the aggregation of organic molecules under water solution. By electrical attraction the molecules join into bigg
Of which type of defense cell do viral infections stimulate the multiplication? The major leukocytes that generally multiply and participate in the defense against viral infect
Study and complete the following Mini Clini: Differentiating Causes of Hypoxemia. Explain the pathophysiological mechanism of how the following disorders cause hypoxia: Pleu
living and non living
If NAD+ is an electron acceptor that becomes NADH and the NADH then donates a proton to ATPase, shouldn't NADH now become NAD- since it lost it's proton but still has the electron?
Define Resistant Starch From the physiological perspective? RS is defined as the sum of starch and products of starch degradation not absorbed in the small intestine of healthy
What are the main cellular features of fungi? There are unicellular and pluricellular fungi. All fungi are eukaryotes and heterotrophs. Fungi have cells with cell wall made
Q. What are the major functions of the bacterial flora within the human gut? Bacteria that live inside the gut have great importance in digestion. Several polysaccharides like
Modes of NO - 3 reduction Accordingly, there are the following three basic modes of NO - 3 reduction. Directly dependent upon photosynthesis as in cyanobacter
BIL E SALTS These are sodium or potassium taurocholate & glycolate. Lethocholic acid, cholic acid, deoxycholic acid & taurocholic acids are found in bile. Helps in em
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