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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:
Protozoans are a group of animal protists of more than 50,000 species and are found under almost all natural conditions where there is moisture. A protozoa11 is not as simple an or
Define Methodology for Half and Full Saturation Test? 1. Take 5 ml each of starch and dextrin solutions, add 5 ml of saturated solution of ammonium sulfate. Shake thoroughly an
What is agar-agar? Agar-agar is a sulphonated mucopolysaccharide containing mainly D-galactose, D-glucuronic acid and 3,6 anhydro L-galactose. It is derived from red sea weed e
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What are the processes of the photochemical stage of the photosynthesis process? Photolysis of water, with liberation of molecular oxygen, and photophosphorylation of ADP, with
Q. In chemical terms how is the neuronal repolarization achieved? Repolarization is the return of the membrane probable from the action potential (+35 mV) to the resting potent
Q. What is polyembryony? Polyembryony is the phenomenon in which a single embryo in its initial embryonic stage divides itself forming many new individuals of genetically ident
Explain in brief Chitinous? A structure which is composed of chitin, a complex carbohydrate composed of linearly arranged Nacetyl-glucosamine units. Chitin is a characteristic
Q What is the logical order in which the concepts of molecules, atoms, cells... up to biosphere are associated? Atoms form molecules that form cells that form tissues that form
Interactions between Volatile Substances and Proteins Flavour binding may involve adsorption at the surface of food or penetration to the food interiority by diffu
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