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.
PROVIDE a specific example for epithelial and connective tissues, how the arrangement of cells helps with tissue functioning?
Procedure for testing Presence of Vanaspati and Rancidity in Ghee? Carry out the steps enumerated herewith for conducting this exercise. For Vanaspati Checking: 1. Take 5
Q. What do you mean by Systematic Zoology ? It contains articles on animals systematic, and papers dealing with cytological attributes of species and higher taxa, distribution p
what is holozoic, holophytic, saprozoic nutrition
Q. What is phosphorylation? What are various biological processes in which phosphorylation plays a critical role? Phosphorylation is the name given to procedure of the addition
heterotrophic nutrition in any 5 types of organism
why protozoass dont have vaccines esp. plasmodiums
Xylem transfer cells The lateral transport of ions from root xylem to leaves probably takes place via xylem transfer cells which have two special features: The ce
Explain Free Water - Water Found in Food? Water which is bound by such minute forces, that its vapour pressure is equal to the vapour pressure of pure water. It can be found as
MUCOPROTEIN S (GLYCOPROTEINS) Proteins having conjugated mucosaccharides that form viscous mucus or mucoid secretions. The gastric mucus or mucoprotein is resistant to p
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