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 Echocardiography? Echocardiography in paediatric cardiology forms a different category from that of adult echo with acquired heart disease. Some of views which pro
What are the valves of the venous system? What is their function? The valves of the venous system are structures within the veins that permit blood to flow only in the normal w
Role of cell death As development of the limb proceeds waves of death or necrosis of large masses of mesodermal cells occur in certain regions at different stages. This has be
Q. Which are the target tissues and target organs of the neurohypophysis? The target organs of oxytocin are the mammary glands and the uterus and target organs of ADH are the k
List of Conditions Requiring Rapid Treatment of Hypertension 1) Cardiac: • Acute aortic dissection • Acute left ventricular failure • Acute or evolving myocardial i
Question 1 Write a short note on the following 1 Class polychaeta
HACCP Control Measure HACCP Control Measure : Any action or activity that can be used to prevent, eliminate or reduce a significant hazard.
Feed adulterants Adulteration of raw material is creating a serious problem for manufacturing the good quality feed as the trading of raw ingredients is totally in unorganized
Q. Nutritional management of steatorrhoea? The Nutritional management of steatorrhoea should focus on the following: • Plenty of rest and relaxation and avoid stress •
Epididymitis Acute epididymitis in men less than 35 years old is usually caused by C. trachomatis or, less frequently, N. gonorrhoeae. Older men or those who have had urinary
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