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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.
Cap site Two usages are given below: 1] In eukaryotes, the cap site is position in the gene at which transcription begins, and really should be called the "transcription initia
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Define Categories of Fatty Acids? The fatty acids can be discussed under following heads: Saturated and Unsaturated, Short chain, medium chain and long chain,
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What is Trophic Levels and Food Webs? Trophic Levels and Food Webs : Energy flows and nutrients are cycled through an ecosystem via organisms that feed on one another. When c
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T h e i l e r io s i s It is also referred as tropical theileriosis and results in fever, enlargement of superficial lymphnodes, anaemia and jaundice. E tiolo
Q. What do you mean by Primary Metabolites ? As the name indicates, primary metabolites are molecules involved in vital metabolic pathways. They are of universal occurrence and
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