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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.
Define nutrient requirements during the periods of pregnancy? In the previous unit, we learnt about the basic principles of meal planning and the various considerations and gui
Codex code of practice Codex Alimentarious Commission (CAD) was established in 1963 with the objective to develop International Food Safety Standards to protect human health, w
Which Foods allowed in soft diet:- Soups - mildly flavoured - broths and cream soups. Beverages - all Meat - moist, tender meat, fish or chicken, cottage cheese, eggs
Indication of Exchange Transfusion i) Early exchange transfusion is indicated in the presence of hydrops and is often indicated by a history of previously severely aff
Q. What are the respective functions of the separation of homologous chromosomes and of the separation of alike chromatids in meiosis? The separation of homologous chromosomes
The lithosphere contains all of the hard solid land of the earth crust and the semisolid land underneath the crust. The surface of the lithosphere is very uneven contains high moun
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What are caloreceptors
Pseudorabies Pseudorabies is a viral disease caused by pseudorabies virus (PRV) that is classified under family Herpesviridae. This disease is also known as “Aujeszky’s diseas
In a numeric pyramid to which trophic level does the base always refer? What about the top level? In a numeric pyramid the base corresponds to the first trophic level, i.e., to
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