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Explain about the Browning Reactions?
The Browning Reactions are complex reactions which occur when foods are processed. In some the brown flavour is highly desirable and is intimately associated in our mind with the delicacy of the product. In coffee, maple syrup, the brown crust of bread and all baked goods, potato chips, roasted nuts and many other processed foods controlled browning is necessary. Yet in other foods, browning during processing is undesirable and forms off flavour and dull appearance or even objectionable colors. In drying of fruits or vegetables and in canning or concentrating orange juice, it is highly desirable to avoid browning. The presence of carbohydrates in foods is intimately connected with the browning, which occurs. Other compounds are sometimes important but they are the ones which have some of the reactive groups of the reducing sugars and are similar to them in properties. The pigments, which are formed, are high molecular weight polymers whose constitution is difficult to determine. The browning reactions appear to be complicated not only as to the final product but also as to the course of numerous reactions. It has been exceedingly difficult to assess the chemistry of this change in the complex mixtures, which is encountered in almost every food.
What is meant by saturation or unsaturation of oils and fats? When it is said that a triglyceride is saturated it means that in its molecule the carbon chain is bound in its ma
Q Lower Oesophageal Sphincter? Competency of LES (Lower Oesophageal Sphincter) is important. The pressure of this sphincter is controlled by many factors, one of which is hormo
Palpation: Use the ball of one hand and move the hand from one side of the posterior thorax to other. Note presence of swelling, masses, muscle tone, fremitus and crepitation.
What is the difference between taeniasis and cysticercosis? Taeniasis is the parasitic disease caused by the adult tapeworm installed within the human intestine. Cysticercos
Explain briefly about the Nutrition? This unit covers the scope of advanced nutrition. It begins with some definitions and basic concepts and briefly traces the history of nutr
Which type of chemical bond maintains the pairing of each chain in the DNA molecule? Ans) To form the DNA molecule, purine bases bind to pyrimidine bases by intermolecular bonds
Deoxyribonucleic acid (DNA) is the nucleic acid composed of two polynucleotide strands wound around the central axis to form a double helix; the repository of genetic information.
Clinical Manifestation Occurs over an extended time period and mimic those of CHF and corpulmonale. Dyspnea on exertion, dependent odema, ascitis, fatigue, anorexia and weight
Alimentary tract The alimentary tract and the secretary organs associated with it are involved in the process of digestion. The sequence of events includes ingestion of food, d
A v i a n infectious bronchitis (IB) An acute, highly contagious respiratory disease of chicken caused by a member of the family Coronaviridae, IB was first recognized in I
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