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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.
Define about the Metabolism of Copper? In food, most copper is present as Cu 2+ and some as Cu 1+ . This copper is bound to organic compounds especially protein. Gastric HCI p
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Significance of Lingual nerve and artery Because the nerve lies medial to the retromolar pad, incisions in this region should remain lateral to the pad and mucosal reflection s
Q. Show Nutrition guidelines for prevention of heart disease? Nutrition guidelines for prevention of heart disease as suggested by WHO are highlighted. Details regardin
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