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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:
Acellular and Cellular Organisms you should be able to characterise living and non- living matter. However, the boundary-line between the two is not very precise. As you have
Q. Main effects of chronic lead? Lead, even at relatively low levels of exposure can cause severe health effects. Exhaust from vehicles using unleaded petrol serves as
What are the main human degenerative diseases? The main human degenerative diseases are separated into three groups: cardiovascular diseases, neoplastic diseases and degenerat
What is Micro-Endodontic Surgery? Combines of the magnification and illumination provided by the microscope with proper use of new micro-instruments.
Brucellosis Brucellosis is a global problem because of its public health and economic implications. It is one of the serious diseases affecting livestock all over the worlds th
Explain False Left Ventricular Aneurysm? False Left Ventricular Aneurysm : False aneurysm develops after acute rupture of an infarct. It is usually fatal, but a few survive
Q. Show technical aspects of the postero-anterior film? 1) Identification: Patient identification and side marker must be present. 2) Centering: The thoracic spinous pro
LEVELS OF PREVENTION AND ROLE OF A NURSE: Caplan describes the levels of prevention as follows: 1) Primary Prevention It is concerned with reduction of incidence
Define Nutritional Requirements and Recommended Allowances for Proteins and Amino Acids? The FAO/WHO Committee (1973) expressed the protein requirements in terms of egg or milk
Fructose is an abundant sugar in the human diet; sucrose (table sugar) is a disaccharide that when hydrolyzed yields glucose and fructose and fructose is also a major sugar in hone
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