Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
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.
Define the Role of Vitamin A in immune response? Vitamins A is essential to normal immune function and- regulation. As discussed above, during vitamin A deficiency the goblet c
Q. Proteins requirements for ulcerative colitis? Proteins: Patients with ulcerative colitis lose about 4-8 g fecal N2 as compared to the normal excretion of 2 g. In severe ulce
What are cotyledons? Cotyledons or else seed leaves are structures formed by the embryo of angiosperms to absorb nutrients from the endosperm and to store and transfer these nu
Transported Soils These soils are formed from the weathered material which is transported and deposited away from the site of origin. Depending upon the nature of the transport
The use of the gums in various foods may affect the following functional properties: 1. Water-binding capacity 2. Rheological properties 3. Capacity to form film or gel
how are the listed from largest group to smallest group
Illustrate the Structure and functions of aqueous humour Aqueous humour is a clear fluid that fills the anterior and posterior chambers of the eye and permeates the vitreous. I
Which of the following best defines the reasons why the sliding clamp is able to confer processivity on DNA polymerase and not DNA primase? A. The sliding clamp coats the templ
Q. Investigations of food borne diseases? Most important aspect of food borne disease would be to collect the right sample. Now, what procedure to follow while collecting th
How Lysosomal enzymes involved in the scavenging of aged Lysosomal enzymes are also involved in the scavenging of aged and damaged cells. In several diseased states and also by
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd