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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.
external generation of titrant in coulometers
What are the different mechanism to produce methanol(CH3OH)?
Characteristic flame colour: specific metals and their salts impart particular colours to Bunsen burner flame. (1) Pb (plumbum) impart pale greenish colour to the f
prepare a project corrosion of iron
tell me the methods of preparation of nitrenes?
The quantum numbers for the outermost electron of an element are given below as n= 1, l=0, m=0, s = 1/2 . The atoms is: (1) Lithium (2) Beryllium (3) Hydrogen (4)
Desiccants (drying agents) can often be regenerated by heating. A desiccant that is commonly regenerated is CaSO 4 ?2H 2 O:
A diluted polymer solution with a density of 1130 kg/m3 was extruded by a capillary tube of 3.5 mm internal diameter and 1 m long. The following results were contained at 25°C.
formation of propane by parkin reaction
Q. What do you mean by Emulsions? Emulsions, as you may already know by now, are colloidal dispersions of a liquid in another liquid with which it is immiscible. Emulsions can
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