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Determine the food source for Magnesium?
Magnesium is widely distributed in variety of foods and beverages. In plants it is associated with chlorophyll. Thus, green leafy vegetables are excellent sources of magnesium. Most green vegetables, legume seeds, beans, tea, coffee, cocoa and nuts are rich in magnesium, as are some shellfish, spices, and soya flour, all of which usually contain more than 500 mg/kg fresh weight. Although most unrefined cereal grains are reasonable sources, many highly-refined flours, tubers, fruits and most oils and fats contribute little dietary magnesium (<100 mg/kg fresh weight). Corn flour, cassava and sago flour, and polished rice flour have extremely low magnesium contents. Refining of whole cereals can reduce the magnesium content considerably (upto 80%).
Define Types of Non Enzymatic Browning Reaction? Two major types of non enzymatic browning reaction have been recognized to occur in foods during processing. 1. Maillard Rea
Question 1 List various liver function tests. Discuss the importance of each test. Add a note on standardization of various liver function tests Question 2 Discuss the follow
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Pathophysiology Distension and damage of the respiratory bronchioles selectively occur. Opening develops in the walls of the bronchioles. and they become enlarged and conf
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