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!
Explain the Flavour Binding?
Some protein preparations, although acceptable from a functional and nutritional stand point, necessitate a deodorizing step to remove the bound off-flavors. Various substances, such as aldehydes, ketones, alcohols and oxidized fatty acids may cause beany or rancid odours and bitter or astringent taste. When bound to proteins or to other constituents, these substances are released and become perceptible after cooking and/or mastication.
Some are so strongly bound that even steam or solvent extraction do not remove them. Quite different from the problem of off-flavour removal, it may be useful to use proteins as carriers for desirable flavours. It is of interest to impart a meat flavour to texturized vegetable proteins. Ideally, all of the volatile constituents of desirable flavour must remain bound during storage, possibly also due to processing and then be released quickly and totally in the mouth without distortion. Problems mentioned above can be solved through investigation of the mechanism by which volatile compounds bound to proteins.
Q. What do you meant by Diabetic Ketoacidosis? Diabetic Ketoacidosis (DKA) is one of the acute complications of diabetes mellitus. The name itself implies that there is acidosi
What are sarcomeres? Sarcomeres are the contractile units of the muscle tissue formed of alternating actin blocks (thin filaments) and myosin blocks (thick filaments). Various
How does aggregation occur in sickle-cell anemia? Place the steps in the correct order from no aggregation to sickle red blood cell. Note that deoxyhemoglobin is generally in the T
Phosphorus cycle is sedimentary cycle because it does not enter into atmosphere. It can be found on earth in water, soil and sediments. The phosphorus cycle is the biogeochemical c
what is the mode of nutrition in cow
Define Nutritional Support Management for chemotherapy? Antiemetics are used in the treatment of chemotherapy induced nausea and vomiting. Antiemetics become absolutely necessa
Mycoplasmosis Mycoplasmas are the aetiological agents of bovine pleuropneumonia in cattle caused by Mycoplasma mycoides subsp. mycoides, caprine pleuropneumonia in goats cause
Q. What are the factors which influence the spoilage of meat? Can you list a few? Ans. Sure enough, you should be able to enumerate these having learnt about them earlier
Retention of water by the kidneys is regulated by a part of the brain, called the hypothalamus, that controls the secretion of antidiuretic hormone (ADH).An increased secretion of
Q. Explain Percutaneous Interventions Over the last two decades, significant strides have been made in the field of Balloon Valvuloplasties both in terms of technique as well a
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