Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Q. Study of food texture?
We learnt earlier that texture is observed in terms of tactile sensations i.e. finger feel and mouth feel. Finger feel is sensed before ingestion, by pressing and touching, e.g. to detect the freshness or staleness of bread by hand feel. On the other hand, once you ingest the food the mixed feeling derived mainly due to the activation of palate and teeth, is the mouth feel. During chewing, various kinds of forces are applied which tell us about the texture of the food. The forces are compression, cutting, tensile strength and shearing. These same kinds of forces are imitated in the objective evaluation of textural properties. The term 'mouth feel' can therefore be defined as the mingled experience arising from the sensation of the skin and the mouth during and after ingestion.
You may be wondering why a study of the food texture is important. The study of food texture is important for three reasons:
1. To evaluate the resistance of product against mechanical action such as in mechanical harvesting of fruits and vegetables,
2. To determine the flow properties of a product (what is referred to as rheology) during processing, handling and storage, and
3. To establish the mechanical behaviour of food when consumed.
Explain Precautions for Gram Staining of Bacterial Cultures? 1. The dilutions should be chosen on the basis of expected counts in the food sample. 2. Food should be kept in
Method for Radiographic evaluation of the outcome or RCT Ørstavik and associates suggest the use of the periapical index (PAI) for radiographic evaluation of the outcome of roo
Q. What do you mean by Echinodermata? You will recall that Pliylum Echinodermata includes spiny skinned animals which are exclusively marine (Gr, echinus : spiny; derma: ski
Define Supplementation to prevention of iron deficiency anaemia? Supplementation with low doses of iron is necessary to prevent anaemia in particular groups of people. Fortifie
Q. What is the difference between respiration by cutaneous respiration and diffusion? Does blood participate in cutaneous respiration? Cutaneous respiration is not as simple as
Conjugation – Protozoan Conjugation is characteristic of ciliates. The details vary from species to species. The general features can be observed in Paramecium sps. which has
Q. Predominant feature of steatorrhoea? A predominant feature is delayed and defective absorption of fat, which results in bulky stools containing large quantities of fat (know
Q. How different are the actions of antibodies against virus and against bacteria? Why is the cellular immune response activated in case of chronic viral infection? The antibod
Is the epithelium vascularized? How do nutrients and oxygen reach the epithelium? Why is this feature a significant evolutionary acquisition? Epithelia are not vascularized (ca
Q. Do enzymes act better under basic or acid pH? Most enzymes act in pH between 6 and 8, a range that corresponds to the general acidic level of blood and cells. There are enzy
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd