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Explain about the Food analysis and chemistry?
Investigation of the basic composition and physical, organic and biochemical properties of food constituents at the molecular level; the changes that food constituents undergo during processing and storage. These areas also involve changes in texture, colour, flavour, and determination of the effects of processing on the nutritive value of foods. Techniques used by food analysts for proteins; carbohydrates; lipids, fats and oils; colloids; enzymes; vitamins; emulsifiers; acids; oxidants; antioxidants; pigments and flavours; secondary plant metabolites in food.
Q. Classification of microorganisms? The microorganisms use our food as a source of nutrients for their own growth. This, of course can result in deterioration of the food. By
State the term - structural abnormality and unique behavioural The link between structural abnormality and unique behavioural aberration has become clearer as technological adv
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How Phosphorus in Blood is presented? Phosphorus in Blood is Present as: 1. Inorganic phosphorus in the form of HPO 4 or H 2 PO 4 2. Organic or ester phosphorus such
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