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Q. Why is colour an important characteristic of food?
Colour is an important quality attribute in food although they do not necessarily influence their nutritional, flavour or functional quality. Consumer preferences are strongly influenced by the colour of the food. Colour is defined as the characteristic of light that is measured in terms of intensity and wavelength. Why is colour an important characteristic of food? What are its functions? How can we measure colour in foods These are a few aspects covered in this section. We begin by first understanding the functions of colour in foods.
If the chemical formula of a substance is C17 H 31 COOH, what can you tell about the identity and amounts of elements in the molecule? Can someone please explain me this?
Byproducts of the food industry, such as coffee residues, fruit pulp and cocoa meal are of low energy value, but are relatively high in nitrogen. In additional, animal excreta tend
Explain Cardiac Muscle or heart muscle? Cardiac muscle, or heart muscle, is a striated muscle that occurs only in the vertebrate heart. The heartbeat is controlled by noncontr
What is the Senses explain their Vision ? Vision : The human eye consists of structures which evolved together to focus light on a sensitive area called the retina. Light f
Explain the Solubility in Water of dietary fibre? Fibres that dissolve in hot water are soluble and those that do not, are insoluble. Several structural features affect solubil
Q. Which is the kind of muscle tissue that moves the bones? The bones are moved by the skeletal striated muscles these muscles are voluntary (controlled by volition).
Consider the following four statements (a - d) regarding kidney transplant and select the two correct ones out of these. 1. Even if a kidney transplant is proper the recipient m
Q. Fluids requirement in chronic diarrhoea? Fluids: Intake should be liberal to minimize the risk of dehydration. Remember we read about fluid management in this section before
Food Applications of Curdlan Curdlan has a variety of food applications as enumerated herewith: a) Meat and Poultry Curdlan makes meat and poultry products juicier and
Q. What is self-catalytic RNAs? Ribozymes - Term 'ribozyme' was initially suggested by Thomas R. Cech, Nobel Prize winning biochemist, who discovered this class of RNA molecul
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