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Explain holding method of pasteurization
In the holding method of pasteurization (62oC for 30 minutes) or the high-temperature short-time (HTST), 71oC for 15 minutes methods - very little cooked flavour is noticed, but at higher temperatures or longer periods of heating, cooked flavour becomes more apparent. The flavour appears at 70oC on momentary heating.
This cooked flavour has been shown to be due to the production of sulfhydryls (compounds with a -SH group, found in many plant and animal enzymes) by high temperatures. Sulfhydryl compounds are readily oxidized and delay the oxidation of fat in milk or cream heated to high temperatures. Oxidized flavors in milk do not usually appear until the sulfhydryls are oxidized and the cooked flavor has disappeared.
A solute passes from higher concentration on the left of a container to the right side of container thru a membrane. What would happen if a second solute of lower concentration was
How to make and why one needs to make cDNA library??
All the cells present in the body contain genes and an approach targeted to modulate the expression of genes is known as gene therapy. This novel approach has emerged by the end of
Explain Mid-diastolic and Lafe Diastolic (Pre Systolic) Sounds ? Mid-diastolic sounds are S3 sounds and late diastolic (pre systolic) sounds are S3 sounds. Pre systolic Pacema
Explain the Disadvantages of Fixation? Fixation has following disadvantages also. These are highlighted herewith: (i) It distorts the cell's appearance. (ii) Motility can
C4 plants have higher net photosynthetic rate because a.they have no photorespiration b.can photosynthesise in low in
what are the different modes of nutrition
What is vascular cambium? What are their functions? The Vascular cambium is the secondary meristematic tissue that in roots and in the stem forms the vascular tissues phloem an
Explain Horizontal Full Mucoperiosteal Flaps - Endodontic Surgery a) Also called: Envelope flap, b) Only a Horizontal incision, without the vertical releasing incision
Proteins of Animal Origin - Milk: Milk: A value of 3.5% protein is often considered as an average for milk. Milk protein has traditionally been divided into 2 classes - casei
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