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Nitrates and nitrites: These are added as preservatives to particularly meat products like ham, bacon and pickled meat. They are especially effective against bacteria like Clostridium botulinum and Staphylococcus aureus which have a long history of causing lethal food poisoning. Its preservative action is mainly due to the formation of nitric acid and other oxides of nitrogen and their action increases with decreasing pH value. Nitrates are more effective when they are used in combination with common salt. The presence of nitrites imparts the characteristic pink color to meat apart from protecting its flavor. It also delays the development of off-flavors during storage. Note, nitrates and nitrites are, -however, not permitted to be added to any infant food.
human digestive system and the functions
Define Promoting food security to control under nutrition? Public distribution of food grains through a network of ration shops, particularly to reach the population below the
T ub e rc u l o si s Tuberculosis in animal is caused by Mycobacterium bovis , M. tuberculosis and M. avium and among these the most important causal agent is M.
LIPIDS Term given by Bloor. Lipids do not form polymers in nature except cutin (polymere of fatty acids). Most lipids are formed of fatty acids & alcohol. Ester bo
Determine Major Aspects of the Mechanism of Freeze Drying? The major aspects of the mechanism of freeze drying are: (a) The removal of vapour from the subliming ice front w
classification mollusca
How are glycosidic bonds formed? The anomeric hydroxyl group and a hydroxyl group of another sugar or some other compound can join together, splitting out water to form a glyco
Why Protein requirements of athletes get increased? Protein requirements of athletes, particularly those engaged in strength and power events, may be increased above those of s
Define Can we improve the nutritive value of protein? Yes, as discussed above, the nutritive value of a protein can be improved in two ways: (1) by mutual supplementation, that
study of phenomena of apical dominance
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