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New Products And Ingredients
Present day needs as well as future trends in food product development are taken into consideration in selecting the ingredients. Increasingly the issue for the food industry becomes one of understanding the health benefits of food and diet and of targeting research towards elucidating the physiologically active components and their mechanisms of action. Many of these physiologically active compounds are found in well-known food sources, in addition to those less recognized. Soya, cereal bran, onion, garlic, many fruits and vegetables, are just a few among a wide variety of foods with potential health benefits. Research designed to understand and enhance these benefits is critically important. Clearly, such a targeted approach could lead to the development of "functional foods". What are these functional foods? The next sub-section focuses on this aspect.
Iodine value - Analysis of oils and fats Iodine value of a oil or fat is a measure of its amount of unsaturation. It is proved as the number of grams of iodine taken up by 100
How is chemical reaction reversible and irreversible?
Advantages of radiometric titration
Sharp line source: When the bandwidth of the primary radiation is low with respect to the profile of the analyte absorption, the given amount of analyte would absorb more radi
assignment of plazma
Dear sir, We need your consultancy in a technical problem that we are confronting, and we would really appreciate your help We are in the process of implementing the heavy metal an
Explain the Liquid Water aspect of using phase rule? For a single phase of pure water, P equals 1. If we treat the water as the single species H 2 O, s is 1 and r is 0. The pha
The total number of unpaired electrons in d- orbital's of atoms of element of atomic number 29 is: (1) 10 (2) 1 (3) 0 (4)5 Ans: 0
Qualitative analysis A salt contains two parts defined as radicals. The positively charged part of a salt (cation) that has been derived from a base is known as basic radical a
what is the significance of BR in ghee?
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