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Functional properties of proteins
These are those physico-chemical properties that enable the proteins to contribute to the desirable characteristics of the food
Potential functional benefits include emulsification and stabilization, increased viscosity, improved appearance, taste or texture, form foams and gels and binding of fat or water. These functional properties allow the technologist to modify flow properties, emulsify, form gels and foams or bind water and fat. Nutritional benefits include lowering the caloric contents of foods, increasing the protein level and balancing the amino acid profile. Of course, the economic or cost considerations are also important while using protein as an ingredient. An example of an economic benefit would be increased yield of the product from the use of a protein additive. It is also important to know that the type of protein (animal or plant origin) and the structure of protein will determine its functional properties
explain briefly about ICZN
claasification of phylum porifera
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Define B-Complex Vitamins required for elderly? B-Complex Vitamins: Various B complex vitamins especially B folic acid, B 6 , and riboflavin are found to affect favourably t
CODOMINANCE The alleles which do not show dominance-recessive relationship and are able to express themselves independently when present together are called codominant alleles.
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The second maturation division of the mammalian ovum occurs: 1. Shortly after ovulation before the ovum makes entry into the Fallopian tube 2. Until after the ovum has been p
drawandlabelthemajorendocrineglandsofthehumanbody
The northern most biome on our planet is the arctic tundra. It is a treeless wet circumpolar band between the polar ice caps and the forests to the south. The predominant plants
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