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What are food hydrocolloids?
Food hydrocolloids are hydrophilic polymers of vegetable, animal, microbial or synthetic origin that generally contain many hydroxyl groups and may be polyelectrolytes. They are naturally present or added to control the functional properties of aqueous foodstuffs. Most important among these properties are viscosity (including thickening and gelling) and water binding but also significant are emulsion stabilization, prevention of ice recrystallization and organoleptic properties.
The genetically-modified (GM) brinjal in India has been developed for: 1. Insect-resistance 2. Enhancing shelf life 3. Enhancing mineral content 4. Drought-resistance
Define Food processing unit operations? Food processing unit operations are involved in the engineering aspects of food processing, packaging and storage. Heating, cooling, dry
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Which of the following occur in response to an increase in the length of the right knee extensors in response to a quick tap applied to the right patellar tendon? An increase in t
Q. Show the Artificial Keys? These are based on the resemblances and differences of some prominent characters in the taxa. These are based on the phylogenetic relationship b
Devonian is the period of geologic time from 410 - 360 million years before the present. Life on land diversified, with amphibians appearing late in this period of time. Plants we
Explain the Consequences of Malnutrition? Malnutrition manifests itself in terms of illness and death in all age groups. Children, pregnant women, nursing mothers and elderly a
why is a potted plant destarched before starting the experiment to investigate the factors necessary for photosynthesis
On the overall process of cell-to-cell communication within the nervous system, what role does the Ca2+ play in the synapse? A) contributes in the biosynthesis of acetylcholine B)
Productive use values This is the value of natural products harvested through commercial logging, agriculture or fisheries and medicines that generated products that are of co
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