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Viral haemorrhagic fevers (VHF) Viral haemorrhagic fevers (VHF) are caused by a diverse group of viruses belong to the families Arenaviridae, Bunyaviridae, Filoviridae and Fla
Explain the Bioavailability of nutrients? The amount of many nutrients needed in the diet depends on the absorption or bioavailability of the nutrients. Bioavailability is defi
What is Imbibition The ability of colloids to pick up water and swell when they come in contact with water is called imbibition. Imbibition is usually accompanied by the evo
what exactly is oxidation and reduction potential and how its an imp. factor in spoiling meat
Define Fish as a rich source of protein? The edible portion is skeletal muscles of the body. Even though the skeletal muscles of different animals are basically similar, fish s
Hazard identification We start the process of risk assessment by first identifying the hazard. The goal of hazard identification is to identification potential adverse hea
Precautions for determination of iodine number of lipids? 1. If using the pipette for transferring the oil, allow the pipette to drain slowly and completely, as oil takes time
(1) It should have high "calorific value" or heat content. (2) It should have "moderate ignition temperature". (lgnition temperature is the minimum temperature at which it s
The °C and °F scales are equivalent at only one temperature. That is, x °C = x °F. Use the relationships for temperature conversions to DERIVE (FIND) that temperature. This problem
Texturization Proteins constitute the basis of structures and texture in several foods, whether these come from living tissue (myofibrills in meat or fish) or from fa
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