Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
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 are the Maximum Crop Yields Mitscherlich conducted a large number of experiments with different plants, making use of pots 20 cm in diameter and 20 cm in depth. By addin
what are four types of microorganisms and their definitions?
character & classfication of phylum analys
Alginate Alginates are produced by brown seaweeds (Phaeophyceae, mainly Laminaria). Alginates or algin, is a generic term for the salts and derivatives of alginic acid. Algin
Enzymes utilization in food industry Enzymes may be used in industry as components of living cells or after isolation in free or immobilized forms. All of them may be referred
If porifers shiw cell aggregate plan tgen how can they also shiw division of labour among cells
Q. Abolition of Arrhythmias by Exercise? The induction of arrhythmias by exercise is well recognized, but the abolition of ectopic activity is less commonly appreciated. The me
describe the importance,principles,techniques and uses of microscopy
Gastro Epiploic artery GEA is seldom used now. Patency has been reported as 94 per cent at one year, 88 per cent at five years and 83 per cell1 at ten years. Inferior Epiga
EXPLAIN THE CONSTITUENT OF FOOD GROUPS AND THEIR SOURCES
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd