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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:
Glycosylated Hemoglobin (HbA1c) HbA1c should be done routinely for diabetic patients. It reflects the average glycemic (sugar) control over the previous few months and should b
Explain Endoskeleton in detail. Supporting structures of the skeleton surrounded by the body tissues. As a consequence, there is living tissue on all sides of endoskeletal stru
Describe the Applications of vitamin b1 The steadily increasing consumption of white flours (insufficiently ground and thus low in vitamin content) by large sections of the po
Green leaves make food for plants Heat some alcohol in a jar over boiling water unless it boils. Break various green leaves from a geranium or other plant which has been in the
Measures of Evenness The maximum Shannon-Wiener index for a given number of species can be calculated as: The minimum Shannon-Wiener index for a given data set can be c
What are the major respective constituents of cell walls in bacteria, protists, fungi and plants? Ans) In bacteria cell wall is made of peptidoglycans; between protists algae ha
Q. Are Fibrates effective at lowering TG levels? Fibrates are effective at lowering TG levels by 20 per cent to 50 per cent and raising HDL by 10-35 per cent. LDL reduction var
examples of gametes
How do the sodium and potassium ions maintain the resting potential of the neuron? The plasma membrane of the neuron when at rest maintains an electric potential difference amo
Q. Dietary management of dyspepsia? Keeping in mind the etiology, symptoms and complications of dyspepsia it must be clear that treatment and management of [his disorder does n
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