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!
How sugar play a major role in preservation?
In so many products, sugars play a major role in preservation. The addition of monosaccharides, like glucose or fructose, to jams and jellies inhibits microbial growth and following spoilage. Sugars comprise a great affinity for water, so slowing moisture loss in foods, such as baked foods and extending the shelf life of these products. Both honey and invert sugar assist to retain moisture because of their high fructose content, as do sorbitol (sucrose alcohol) and corn syrup. Sugars are added to canned vegetables both to keep firmness and minimize oxidation while the can is opened. Inhibiting oxidation reactions not just protects against deterioration of texture and flavour, but as well the loss of colour resultant from the breakdown of pigments.
The interaction among sugars and water controls the moisture in products such as cakes and biscuits, to avoid drying out and staleness. The method of superior osmotic dehydration which is similarly to offer better tasting, more nutritious, environmentally-friendly dried foods for consumers, depends on the principle of osmosis (movement of water and dissolved substances via the membrane to equalize this concentration difference). The principle of osmosis has been utilized for some time in the food industry. Food material of plant or animal origin is immersed in concentrated solutions of water, consisting of solutes such as sugar or salt. There is a transfer of water out of the food (dehydration) and a concurrent transfer of solute into the food (impregnation). Through controlling the extent of dehydration and impregnation, it is possible to alter the functional properties of foods. There is a growing interest by the food industry in the method of osmotic dehydration, with the goal of extending the shelf life whereas improving the overall quality of the final products.
Q. What is mitral stenosis? Most common cause of mitral stenosis is rheumatic fever. Nearly 30 per cent of patients with rheumatic fever may go on to develop pure mitral valve
(a) What are the intermediate products of anaerobic respiration in an active muscle? (b) Which of them is associated with oxygen debt? (c) In what way is th
Name TWO choices of microscope and stain (if stain should be used) that you could use to view each of the following. For example, to view human cheek cells you could use (1) bright
DIFFERENT PHASES OF SPERMATOGENESIS Spermatogenesis complete into two phases. 1 . Spermatocytogenesis The entire process can be divided into three phases : (i
Pulmonary edema occurs when movement of liquid from the blood to the interstitial space and/or into the alveoli exceeds the return of liquid to the blood and its drainage through t
Ask question #Minimum 100 hhejejhjehjwords accepted#
Define interaction of folate with vitamin B 12 ? Vitamin B 12 : For the conversion of folic acid to folinic acid, vitamin B 12 is required. Vitamin BIZ deficiency caus
Q. Show the History of animal taxonomy? The beginning of animal taxonomy was made by Aristotle (384-322 B.C.). He extensively studied about anatomy, embryology, habit and ecolo
Explain the Ecological Approach in Taxonomy You already known that the use of ecological data in classification has been used since the time of Plato who considered aquatic, te
Define Can or receptacle and Labeling and packing? Can/receptacle - This may be performed manually or by using sophisticated filling machinery. The ratio of liquid to solid in
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