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Explain the term Antioxidants
You must have at some point of time tasted a stale deep fried snack prepared at home or bought from a local sweet shop. Do you remember its foul flavour and how you probably had to spit it out? What do you think may have been responsible for he foul flavour? The culprit are the unsaturated organic molecules in foods'mostly fats, pigments, vitamins and other nutrients, which are highly unstable towards ritmospheric oxidation. -These undergo a variety of chemical and physical changes and form obnoxious taints and odours in stored foods. Also the products based on meat, fish, milk and egg which are rich in fats, especially the polyunsaturated fatty acids, are more prone to spoilage and need protection. Auto-oxidation in stored foods not only spoils the flavour but also depletes them of essential fatty acids and vitamins.
Secondly, products of oxidation react with the proteins of the food leading to the loss of essential amino acids, digestibility, flavour, aroma, texture and basically a lowered nutritional value of the food.
Bone grafting issues Planning of the case is very critical. Any bone defect in the aesthetic zone should be evaluated prior to implant placement in order to obtain a prosthetic
Select the two correct statements out of the four (a - d) given below about lac operon. 1. Glucose or galactose may bind with the repressor and inactivate it 2. In the absenc
PROCARYOTES TO EUCARYOTES Procaryotes are the simple, unicellular organisms which do not have well defined nucleus, whereas eucaryotes are the complex;multicellular organisms w
Define Food processing unit operations? Food processing unit operations are involved in the engineering aspects of food processing, packaging and storage. Heating, cooling, dry
What is triacylglycerol There are 3 hydroxyl groups in a glycerol molecule. If all the three groups are forming ester linkage with fatty acids, the resulting compound is call
Explain the Use and Care of Microscope? Proper care and maintenance of microscope is needed. Following points should be kept in mind while handling the microscope: (i) Instr
Q. Rigid fixation to evaluate osseointegration? Is a clinical term that means absence of observed mobility. Rigid fixation indicates the absence of clinical mobility of an impl
are the classifiction of corona and peristome
Tikka Disease in Groundnut
Oil seed meals as source of limiting amino acids Generally ruminants are not perceived to have a requirement for essential amino acids as the rumen microbes can synthesis esse
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