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How sugar used in Flavors and Mouthfeel?
In frozen desserts, sugars balance flavor and mouthfeel. Since low temperatures tend to numb the taste buds, sugars enhance flavors, thereby eliminating the need for additional flavor ingredients. They also increase viscosity (thickness), imparting a thick and creamy mouthfeel.
Q. Qualitative and Quantitative Analysis of Colour? Primarily, two types of analysis are carried out for food colours - qualitative and quantitative. The qualitative analysi
Hyperglycaemic:- In the fasting state, glucose release from the liver increases due to the action of glucagon and in the muscle by epinephrine. Glucagon also enhances glucone
What is phototropism? Phototropism is the movement of plant structures in response to light. Phototropism might be positive or negative. Positive phototropism is that in which
which intracellular organelles are present in bacteria?
Selective Destruction - Wildlife The selective destruction of one species of an existing fauna can produce equally unfortunate results. The perfect demonstration of unexpected
Dietitians and nutritionists Dietitians and nutritionists, who are associated with hospitals and clinics generally have regular work hours. At times, they may be required to wo
Describe in detail about Retina The retina is a highly complex layer of nervous tissue. The photoreceptors are rods and cones for scotopic and photopic vision respectively. Th
Water Loss - Plant Water Relation Plants lose about 98% of water to the atmosphere by transpiration. Often water loss by transpiration exceeds gain by absorption and results
Explain the The system of the nomenclature The system of the nomenclature and the classification of enzymes is based exclusively on the reaction that is catalyzed and does not
A fish of genotype a/a; B/b is crossed to a fish whose genotype is A/a; B/b. What proportion of the progeny will be heterozygous for at least one of the genes? (Assume independent
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