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.
Megaloblastic Anaemia Megaloblastic anaemia refers to the abnormal development of red cells i.e. megaloblasts in the bone marrow. Etiology It is due to lack of f
What is the Importance of Fungi? Fungi are widely distributed in nature. It is estimated that there are about 1.5 million species of fungi on earth. Fungi are both beneficial a
Extensive factor of Luria Nebraska procedure Extensive factor analytic studies have been accomplished, and the factor structure of each of the major scales has been recognized.
What is A biologic Failure A biologic Failure can be defined as the inadequacy of the host to establish or to maintain osseointegration. The inability to establish osseoint
Better coal should have following characteristics (1) It should have high calorific value. (2) It should have low moisture content. (3) It should have low ash conte
What technique would you use to see if two proteins interact with each other inside of a cell?
What is Active site Active site : The site on the surface of an enzyme to which substrate or substrates bind.
Describe about the Lysosomes enzymes Within the cytoplasm of the cell, several hydrolytic enzymes (lytic enzymes) capable of hydrolysing proteins, nucleic acids and carbohydra
True or false? It would be difficult to assess whether the drug-susceptible or drug-resistant phenotype in a population of Mycobacterium tuberculosis was more fit in an environment
bloodpressure will be more in _ in than 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