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Factors affecting lipid oxidation
Temperature
In general, the rate of oxidation increases as the temperature is increased.
Temperature also influences the relation between rate and oxygen partial pressure.
As the temperature is increased, changes in oxygen partial pressure have a smaller influence on the rate because oxygen becomes less soluble in lipids and water, as the temperature is raised
List a few important uses of food hydrocolloids. A few important uses of food hydrocolloids are: to increase viscosity and to stabilize food products. Its other uses include u
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general characteristics of phylum chordata
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Healthcare provider reporting of influenza activity is mandatory in the United States.
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Various proteins are free to take a move laterally in the plane of the bilayer. One experiment used to represent this included fusing cultured mouse cells with human cells under ap
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DIGESTION OF FOOD MATERIALS Digestion, you know, involves the mixing of food, its movement through the digestive tract and chemical breakdown of the large ntolecules of food
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