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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.
Q. Why isn't the cooking of vitamin C-containing foods appropriate for vitamin C supply? To obtain vitamin C, for instance, from an orange dessert, the vitamin- containing food
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What a test tube brush and how is it used? It is a method, made with nylon bristles attached to a twisted-wire shaft, used to knock the bottoms out of test tubes.
Q. What are the two kinds of circulatory systems? The circulatory systems can be classified into closed circulatory system and open circulatory system.
What is the coelom? To which structures do coeloms give birth? Are all animals coelomate? Coeloms are cavities delimited by mesoderm. Coeloms create the cavities where the inte
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Electron Transport Inhibitors Several compounds, including specific drugs, chemicals and antibiotics have been known to inhibit the electron transfer reactions at specific
Explain the Glycemic index in Chronic Diseases? In addition to serve as an aid in planning diets for diabetics, GI of diets has been linked to a number of chronic diseases. Sev
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