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Define Surface properties of Proteins?
The surface properties relates primarily to surface tension, emulsification and foaming characteristics of proteins, which are discussed herewith:
Emulsifying properties of proteins
Proteins are the surface-active substances, which are extensively used in the food industry as emulsifiers to manufacture products such as desserts, spreads or whipped cream.
Risk analysis- Definiton of Food Food : Any substance, whether processed, semi- processed or raw which is intended for human consumption, containing drinks, chewing gu
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Coiling of garden pea tendrils around any support is an example of: 1. Thigmotaxis 2. Thigmonasty 3. Thigmotropism 4. Thermotaxis Thigmotropism
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phyla under protozoans
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Explain about the Lignans? Lignans are diphenolic compounds formed by dilnerization of 2 cinnamic acid residues. Most lignans apparently pass through the GIT as fibre. Some lig
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