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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.
Quality control of feedstuffs Quality control is essential at all stages in the production of compound feed so that animals could get wholesome balanced and nutritious feed. Th
Feline cowpox Feline cowpox virus is an uncommon virus which causes skin lesions in cats. These viruses are said to be “cowpox-like”. The biological and genetical analysis showed
During chemical synaptic transmission A. neurotransmitter travels via diffusion in extracellular space. B. there will always be release of neurotransmitter from the postsyna
Mineral biofortification of plants One sustainable agricultural approach to reducing the mineral deficiencies in livestock animals is to enrich major staple food crops (rice,
5. Maple syrup urine disease is a rare inborn error of metabolism. It derives its name from the odor of the urine of affected individuals. If untreated, affected children die soon
Various ways/techniques suggested for control of water pollution are as follows: 1. Pollutants (radio active, chemical, biological) present in water bodies can be removed by app
Q. What is Stenotic and regurgitant lesions? The normal cardiac valves offer little resistance to blood flow even when flow velocity is high. When stenosis develops, the valve
The initial evaluation of new onset heart failure should include an electrocardiogram, chest radiograph, and B-type natriuretic peptide assay. The cardiac rhythm may be normal sinu
BEE DISEASES - Suffer from nosema diseases caused by Nosema apis. SILK WORM DISEASES - Pebrine disease caused by Nosema.
In many tests it is acceptable to read a positive result before the incubation time is completed. why is this not the case with starch agar?
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