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Some of the important food hydrocolloids are listed below:
All hydrocolloids interact with water, reducing the diffusion and stabilizing it. Interaction between hydrocolloids and water depend on hydrogen bonding and, therefore, on temperature in the same way as water cluster formation. Water binding affects texture and processing characteristics, prevents syneresis and may have substantial economical benefit.
What is Hemorrhage Mild to moderate capillary ooze can readily be controlled by pressure packing. A more severe venous or, in rarer instances, an arterial bleed may require cl
The biosphere is composed of all living organism. This sphere includes all the microorganism, plants and animals of earth. In fact biosphere involves interaction of living beings w
Explain the Theory or Principle of Determination of the Quality of Milk Milk is an ideal medium for the survival and growth of microorganisms. It contain all the nutrients, i.e
Define the Osazone Test or Phenylhydrazine Reaction? Compounds with -CO-CHOH group form crystalline osazones with phenyl hydrazine. These osazones have characteristic shapes an
What is Exposure Assessment Exposure Assessment : The qualitative and quantitative evaluation of the degree of intake likely to occur.
Why do cells of the nephron tubules present a great amount of mitochondria? The cells of the tubule wall have high number of mitochondria because lots of substances are resorbe
Define the effect of Dietary fibre on Satiety? Satiety: Several investigators have speculated that ingestion of a high fibre food induces a feeling of satiety, reduces meal siz
what about cytoplasmic sex determination
why obwlia is considered to be of special interest in zoologyas an animal showing an intermediate grade of organisation
Glucose-1-phosphate to Glycogen The conversion of glucose-1-phosphate to glycogen is through UDPG and glycogen synthase. We shall learn about this later in section under g
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