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Explain Pasteurization (temperature below 100° C) - method of food preservation?
Pasteurization is a heat treatment that kills a part but not all the microorganisms present and usually involves the application of temperatures below 100° C. Milk, for example, is usually heated to 63° C for 30 min or 71° C for 15 seconds or in UHT, 138° C for 2-4 seconds. Examples are: milk, wine, beer, fruit juices and aerated waters are routinely pasteurized. The heating may be by means of steam, hot water, dry heat or electric currents and the products are cooled promptly after the heat treatment. Pasteurization is usually supplemented by other methods to prolong shelf-life.
Phenolic compounds Gossypol: Gossypol is a toxic compound found in the cotton plant. It is concentrated in the cottonseed but can also be found in other parts of the cotton
What are the plant organs responsible for the perception of light variation? What is the pigment responsible for this perception? Leaves are mostly responsible for perception o
Define Promoting food security to control under nutrition? Public distribution of food grains through a network of ration shops, particularly to reach the population below the
Ruminate Endosperm - Variants of Endosperm In certain plants the surface of the mature cellular endosperm shows a high degree of irregularity and unevenness, giving a ruminate
Q. What is the clitellum of earthtworms and where it is located? The clitellum is a special region of the annelid constituted by rings (metameres) with reproductive function. I
Metabolic Significance of HMP Pathway Having gone through the HMP pathway, you would have got some idea about the significance of this alternative oxidative pathway for t
Technique of food processing Freezing is another ancient technique of food processing, which allows the transportation of perishable food items for long distances from producti
Explain Hazard Hazard : A biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control.
what the advantage of yersinia pestis
How do you determine net atp production after complete oxidation to CO2 and H2O using mitochondrial ?-oxidation, the TCA cycle, the mitochondrial electron transport chain and oxida
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