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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.
Genes and Alleles The inheritance of any character can be studied only when thcre are two contrasting conditions, such as yellow versus green seed colour (as observed by Mendel
The movement of Na + and glucose from the lumen of the intestine across the epithelial cell to the blood sets up a dissimilarity in osmotic pressure across the cell. As
The following are the important neuropathic symptoms: 1. Dysesthesia: It means burning or tingling sensation, sunburn like feeling etc. Take a note of duration, time of occurre
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Why lymph is also called middle man of body
How could know oxoid latest product lot/batch
Explain the difference among a sex-linked trait and a sex-influenced trait. A sex-influenced trait is influenced by the presence of sex hormones and its genes are not situated
classification on taxonomy
Some organisms contain enzymes that condense a fatty alcohol and a fatty acid to generate wax esters. Draw decanol, plamitic acid (C16:0 fatty acid) and the resulting wax ester gen
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