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.
Q. What is the difference between phanerogamic and cryptogamic plants? Cryptogamic (hidden sex organs) plants are those that do not present seeds or flowers. They comprise the
Pathophysiology Infective endocarditis occurs when turbulence within the heart allows causative organism to infect previously damaged valves or other endothelial surfaces.
Anther is the top of a stamen's filament; divided into pollen sacs in which the pollen grains are form.
Explain about the Cyanocobalamin (vitamin B 12 )? Vitamin B 12 (cobalamin, cbl) is a unique vitamin in human nutrition, since its malabsorption leads to the fatal syndrome of
Explain the pair of chromosomes and Sex Chromosomes? Morgan also noticed that one pair of chromosomes is different in male and female flies, one of the male chromosomes being
Signs and Symptoms Decreased urine output Bloody or brown colour urine Edema Malaise Mild headache Gastrointestinal disturbances
Tonicity and the plant cell. Table 3: Amount of water displaced by potato samples before and after experiment?
Texturization Proteins constitute the basis of structures and texture in several foods, whether these come from living tissue (myofibrills in meat or fish) or from fa
Phases of Ovarian Cycle In non-mammalian vertebrates the ovarian cycle consists of the following phase; Pre breeding phase Breeding phase and Post breedin
Define the Nutritional shortcomings among the elderly? Nutritional shortcomings are common among the elderly; most often due to poor choice of foods i.e. they may be consuming
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