Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Q. Explain Spoilage by yeasts?
Yeasts dominate in the spoilage of fruit products which contain high acid content due to their ability to tolerate high acid environment. Yeasts are osmophiles but they can tolerate only high sugar environment but not salt. They also have the ability to groq anaerobically and have low nutritional requirements coupled with the ability to synthesize the nutrients required for growth and survival.
Among the types of yeasts, the ascospore-forming and heat-resistant organisms like Saccharomyces cerevistae and S. chevalieri are found responsible for the spoilage in canned fruit products. The growth of yeast in a product results in the .formation of CO2, development of turbidity, clumping and flocculation (forming wooly cloudlike aggregations).
Which disease is associated with the following symptoms? Sudden onset of profuse watery stool followed by vomiting, rapid dehydration and muscular cramps?
Define Sex as a determinants of nutrient requirements? There are some differences in requirements between the two sexes. However, except for iron, these are apparent rather tha
What is mutualism? Mutualism is the ecological interaction in which both participants advantage and that is obligatory for their survival. Mutualism is a harmonious (positive)
Define Protein needs in Nutrient Requirement and Dietary Management? It is one of the most crucial nutrient which determines the ultimate outcome of burns. Amino acid requireme
How does true motility differ from brownian movement? What morphological structre is responsible for bacteria motility? Why is the wet preparation discarded in disinfectant s
Explain the Food Applications of guar Guar imparts smoothness to ice cream by promoting small ice crystals during the freezing process. Guar gum in the dressing of cot
Q. Objective of nutritional management of hypertension? The objective of nutritional management of hypertension includes: • To achieve gradual weight loss in overweight and
i have to make assignment on it. can u help me
Explain Non-Glycerides in Edible Oils? You may be aware of the fact that the glyceride fraction (an ester of glycerol and fatty acids that occurs naturally as fats and fatty oi
Q. Describe the pulmonary artery? The main pulmonary artery is seen on the PA view, as its left border forms the pulmonary bay. The right pulmonary artery runs horizontally to
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd