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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.
What is the pH inside the stomach? Why is there a need to keep that pH level? How is it maintained? Which are the cells that produce that pH? The normal pH of the gastric juice
Allosteric enzymes are those that have more activation center and to which other substances known as allosteric regulators bind. Allosteric regulators can be allosteric inhibito
What is Loud P2 in second heart? It occurs in pulmonary hypertension. In absence of pulmonary hypertension, it occurs when pulmonary trunk is dilated as in Ostium Secundum, ASD
indicator for testing for the presence of sugar
advantage sand disadvantages of protozoa
a) Mention the scientific term used for modified form of reproduction in which seeds are produced without fusion of gametes. b) What does ecological niche of an organism represe
Hemiplegic migraine and ophthalmologic migraine These are relatively rare and include loss of movement of the limbs and eyes, respectively.
what is the excreatory organ of silverfish?
Consistently overwatering a potted tomato pla nt will eventually kill it. Using the map, suggest why waterlogged soil results in plant death. O2 cannot reach respiring root cells.
Q. In sickle cell anemia, a hereditary disease, there is replacement of one amino acid by another in one of the four polypeptide chains of hemoglobin. In this case are all of the s
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