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!
Texturization
Proteins constitute the basis of structures and texture in several foods, whether these come from living tissue (myofibrills in meat or fish) or from fabricated substances (bread dough and crumb, soy or gelatin gels, cheese, curds, sausage, meat emulsion etc).
Also, there are a number of texturization processes that begin with soluble vegetable or milk proteins and that lead to film or fiber like products with chewiness and good water holding capacity and that have the ability to retain these properties during subsequent hydration and heat treatment. These texturized proteins are often used as meat substitutes and/or extenders. Also, some texturization processes are done for the purpose of retexturization or reforming animal proteins such as beef or poultry meat.
difference between axon and cyton
How much Vitamins should be taken for management of obesity? If adequate amount of fresh fruits and vegetables are included in the diet, the body stores of water soluble vitami
Infectious bovine rhinotracheitis (IBR) The disease is caused by a Bovine Herpesvirus -I belonging to the family Herpesviridae and subfamily Alphaherpesvirinae. It is a DNA vir
The energy - releasing metabolic process in which substrate is oxidised without an external electron acceptor is known as: 1. Glycolysis 2. Fermentation 3. Aerobic respira
How might the destruction of large areas of tropical rain forest have world-wide consequences? As plants consume CO 2 during photosynthesis, extensive deforestation could resu
Vertebrate Limb Earlier we know that how a series of sequential and coordinated interactions between different cell groups and tissues carry about the construction of a compl
Q. How do the Golgi apparatus act and the rough endoplasmic reticulum in the production and releasing of proteins? The rough endoplasmic reticulum has in its outer membrane man
What are the major factors of colloidal dispersion The adsorption of ions by colloidal particles is a major factor in stabilizing a colloidal dispersion, since the colloidal pa
CELL SURFACE JUNCTIONS (1 ) Desmosomes (Maculae adherence) - Thickened circular areas on P.M. of adjacent cells with radiating fibrils in cytoplasm. These fibrils calle
Q. Explain Microbiology of fruits? Ans. Fresh fruits, like vegetables, are in a close vicinity of ground and hence may have varied flora of microorganisms. Nature has
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