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Explain of Functional property Browning/Flavour/ Aroma
Mode of action
Proteins contribute to browning by reacting with lactose and other reducing sugars present in a formulation, providing colour to heated products.
WPC is bland tasting and contribute no foreign or off-flavours when used as an ingredient.
Food system
Confections, meats in microwave, sauces, breads, low-fat baked goods, soups, dairy products.
Q What are the hyphae and the mycelium of pluricellular fungi? The major structures of pluricellular fungi are the hyphae threadlike filaments made of contiguous uni or multinu
Strengths of Brief Screening Measures 1) Inexpensive, rapid, portable 2) Needs less training in administration and interpretation 3) Differentiating between dementia and
Protozoa classification
Q. How can denaturation be classified concerning its reversibility? Protein denaturation can be an irreversible or a reversible process, i.e., it may be impossible or possible
mode of nutrition : out side the body
The clinical manifestations of IE result from the local destructive effects of intracardiac infection; the embolization of bland or septic fragments of vegetations to
Define Dietary modifications in the diet of the elderly? Loss of teeth due to increased decay of teeth and gums is common in aged person. Fitting dentures may also make chewin
Hormones
Why Different types of seizures may occur? Different types of seizures may occur: 1) Generalized or tonic-clonic seizures, where the entire brain curtex is involved and post
The term farm animal genetic resources (AnGR) is used to include all animal species, breeds and strains (and their wild relatives) that are of economic, scientific and cultural int
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