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Factors Influencing Lipid Oxidation
Food lipids contain a variety of fatty acids that differ in chemical and physical properties and also in their susceptibility to oxidation.
In addition, foods contain numerous non lipid components that may co-oxidize and / or interact with the oxidizing lipids and their oxidation products. Oxygen concentration, temperature and moisture are the other factors influencing autoxidation.
Enzyme-activity Control Availability of the substrate, NADH and nitrate would be an important determinant of the rate of nitrate assimilation. In addition, there are number of
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#General characters of Aschelminthes
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Define Advantages of Blanching? Blanching as a pre-treatment before drying has the following advantages: 1. It helps in cleaning the material and reducing the amount
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