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Define Foaming Properties, Binding of Flavour and Other Substances?
To understand the foaming properties of proteins, we need to know some basic aspects of foam foods. Foam foods are usually colloidal dispersion of gas bubbles in a continuous liquid or semisolid phase that contains a soluble surfactant. (Surfactant is a chemical compound that acts as a surface modifier which reduces the surface tension of the liquid). A large variety of food foams produced with proteins, exist with widely differing textures, such as cakes, whipped creams and toppings, ice creams etc. In many cases, gas is air (occasionally CO2) and the continuous phase is an aqueous or suspension containing proteins.
Define Inadequate Dietary Intake - cause of anaemia is dietary? The commonest cause of anaemia is dietary inadequacy of iron. The dietary intakes arc usually half of the recomm
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Where in eukaryotic cells does mRNA synthesis occur? To where do these molecules migrate? Messenger RNA molecules are synthesized within the nucleus, pass by pores of the nucle
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Genetic Defect in Pyruvate Dehydrogenase A defed in any of the protein subunits of PDH can result in decrease or complete loss of activity. Severe cases are usually fatal. Sy
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