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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.
classification on taxonomy
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Cold Hardiness and Cold Acclimation In connection with cold response we would like to introduce two terms- cold hardiness and cold acclimation. Cold-hardiness ref
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Determine the Food Sources of Manganese? The food sources of manganese along with their content are tabulated in Table. Here, you can see that whole cereals, nuts, leafy vegeta
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How to Calculate the Biological Value of Protein? A method for determining the biological value of proteins was developed by Mitchell in 1925. It measures the quantity of dieta
Explain the requirement of Nutrition during Stress? We all experience stress at some time or the other in life. Stress is the condition or stimulus that threatens the body's ho
What is lyophobic If the affinity of the dispersed phase to go into or to remain in colloidal dispersion is slight, the dispersed phase is said to be lyophobic (solvent repelli
A few individuals from a herd of deer are forced to migrate to a new herd. This is an example of resulting in. a. Gene flow; enhance in similarities between populations.
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