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Explain about the Gelation?
Gelation refers to the process where denatured molecules aggregate to form an ordered protein network. Proteins can form a well-ordered gel matrix by balancing protein-protein and protein-solvent interactions in food products. These gel matrices can hold other food ingredients in producing food products, like gelatin, yoghurt, comminuted meat products, tofu and bread doughs. Gelation is an important functional property of several proteins that plays a major role in preparation of many foods, including various dairy products, coagulated egg whites, gelatin gels, various heated, comminuted meat or fish products, soy bean protein gels, vegetable proteins texturized by extrusion or spinning and bread doughs. Protein gelation is utilized not only for the formation of viscoelastic gels but also for improved water and fat absorption, thickening, particle binding (adhesion) and emulsion or foam stabilizing effect. While studying about gelation, it is also important to differentiate it from other related phenomena in which the degree of dispersion of protein solution is decreased. For e.g.
Flighting adaptations in birds
Mrs. TT seventy three-year old has a long history of chronic obstructive pulmonary disease (COPD). She came to the medical ward as shortness of breath, wheezing and a cough for the
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Rotential complications of post removal -Fracture of the tooth , -leaving the tooth unrestorable , or restored with fair prognosis -root perforation , -post breakage, and -
Determine the Preservation Changes While Cooking? While cooking, two preservation changes (at least) occur which include: 1. Destruction or reduction of microorganisms 2
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In a comparison of brain found in lower classes of vertebrates to the brain in higher classes of vertebrate's area showing most increase in relative size is: a) Optic lobe b
Assessment The child with wilm's tumour will present you with a large mass in the loin or an enlarging abdomen. This mass may be noticed accidently by the parent of the chi
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