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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.
Pregnancy toxaemia in sheep (twin lamb disease, sleeping ewes disease, pregnancy ketosis). Pregnancy toxaemia is a multifactor disorder of energy metabolism affecting sheep du
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Q. Explain about Peptic Ulcer? Peptic ulcers are one of the more serious forms of gastrointestinal disorders of the gastrointestinal tract particularly the stomach. The prevale
what are some examples of eperimenting palants?
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Explain Understanding the response of farmers? Understanding the response of the farmers by the government also influences the food production. Government policy influences the
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