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Explain Hazard identification
Hazard identification is "the identification of biological, chemical and physical agents capable of causing adverse health effects and which may be present in a particular food or group of foods."
What is HACCP? HACCP, as you may already know, is an acronym that stands for Hazard Analysis Critical Control Point, a systematic, science-based approach used in food
Explain about the Oral cavity and alimental-y tract? Various functional changes and decline in secretary function occur in the digestive tract with aging. These include: Or
What is the name of the larva of corals and sea anemones? What is the biological significance of that larval stage? Sexual reproduction in corals and sea anemones has a larval
What functions performed by Vitamin and Mineral for athletes? Vitamins and minerals perform the same essential functions for athletes and non-athletes alike. However, owing t
How sugar used in Flavors and Mouthfeel? In frozen desserts, sugars balance flavor and mouthfeel. Since low temperatures tend to numb the taste buds, sugars enhance flavors, th
Q. Pulmonary Arterial System Changes ? a) Pulmonary Plethora With increased pulmonary arterial blood flow, pulmonary branches are visualized beyond the inner 2/3 of the lung
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
State the Female Reproductive System The female reproductive organ consists of the following: Uterus receives fertilied ovum and featus develops in it Two ovaries produce
Extruded Starch Cereal products, that are prepared by pumping cereals through a small opening for instance, pasta, Ready-to-eat cereals etc.
Q. Show How Adaptation affecting taste quality? Adaptation - A low concentration solution will not give any sensation after tasting a higher concentration solution due to the a
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