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.
Veterinary medicine Veterinary medicine is a branch of science that deals with diagnosis, treatment and control of diseases in animals such as livestock, domesticated animals,
Q. Explain about Treatment and Management of Dyslipidemia? Maintenance of blood lipids within the normal range is the most essential objective to prevent the onset/progression
In what form is most carbohydrate taken in the normal diet? Most carbohydrate is taken normal diet in as starch.
Q. Qualitative and Quantitative Analysis of Colour? Primarily, two types of analysis are carried out for food colours - qualitative and quantitative. The qualitative analysi
Venous Thromboembolism Prolonged immobilization (>8 hours) increases the risk of lower extremity deep vein thrombosis (DVT), particularly in travelers with risk factors for th
Soft tissue Management The periimplant soft tissue is very critical in the aesthetic zone. The handling of the tissue during surgery to minimize trauma, the preservation of ker
Consider an ecosystem consisting of a prey and a predator. If H is the density of prey, P is the density of predator, r is the intrinsic rate of prey population enhance and q is th
METHODS OF EVALUATION: The two main areas of evaluation include a) evaluation of job performance of individual b) evaluation of programme agency 1) Evaluation of the
Q. Explain the Physiologic mechanism of osseointegration It has been suggested that the physiologic mechanism for maintaining osseous integration is a sustained evolution in re
Reduction of NADP+ occurs during what?
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: +1-415-670-9521
Phone: +1-415-670-9521
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd