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The food components are in the form of solids, in solutions or in the form of colloids - sols or emulsions. The properties of these components determine the quality of food.
The quality of a food product, you would realize, is also usually assessed by means of human sensory organs, the evaluation being called ‘sensory' or ‘subjective' or organoleptic'. Here, in this unit, we shall study about various sensory attributes of food. What characteristics make a food attractive and appealing? How does appearance and colour of a food affect our choice? Does smell has a role to play in making a food choice? Do mouth-feel and finger-feel contribute to food acceptance? All these attributes of a food product come under what we refer to as quality of foods. In this unit, we will learn about these quality attributes of food.
The non-oxidative phase generates ribose precursors The non-oxidative phase of the pathway, including the following reactions, converts pentose-5-phosphate to other sugars.
CHLAMYDIOSIS Amongst various causes of morbidity and mortality chlamydiosis is recognized as one of the important infectious conditions and emerging as threat to the livestock due
Population You must be familiar with the term 'population'. It is one of the most talked about issues of this century. It is feared that the rapid growth of the world population
Briefly explain about Food preservation Food preservation, as you are aware, is the process in which the perishable food materials are given a suitable physical or chemical t
What are the three main parts of a eukaryotic cell? The eukaryotic cell can be divided into two major portions: the cell membrane that divides the intracellular space from the
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Byproducts of the food industry, such as coffee residues, fruit pulp and cocoa meal are of low energy value, but are relatively high in nitrogen. In additional, animal excreta tend
Deoxyribonucleic acid (DNA) is the nucleic acid composed of two polynucleotide strands wound around the central axis to form a double helix; the repository of genetic information.
PKU is a recessive disorder. Suppose two people who were heterozygous for PKU married and had a child. What is the probability that the child will have PKU?
Define National Iodine Deficiency Disorder Control Programme (NIDDCP)? The prevalence of iodine deficiency disorders (IDD) are seen more among adolescent's young adults and sc
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