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The use of the gums in various foods may affect the following functional properties:
1. Water-binding capacity
2. Rheological properties
3. Capacity to form film or gel
4. Osmotic pressure
5. Capacity to bind flavor compounds
6. Hygroscopicity
7. Chemical reactivity
8. Sweetening and taste enhancement
9. Resorption
These properties have many technological and application capabilities that include thickening, emulsification, stabilization of emulsions and foams flow properties, texture, softness retention, browning, fermentability, control of microbial and enzymatic modifications and stabilization of taste and flavor.
Explain Phenylephine and Methoxamine in amyl nitrite ? They have opposing effects to amyl nitrite as they increase the systemic BP. phenylephine due to its shorter duration of
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How is the depolarization of the neuronal plasma membrane generated? How does the cell return to its original rest? When the neuron receives a stimulus by the binding of neurot
Examples of cloning and molecular biology cloning may produce heterozygous individuals (as mother was heterozygous) and suggests a way to get pure breeding cats molecu
Define the Term Epimerism? In addition to D and L isomerism sugars also exhibit epimerism. Hexoses that differ from each other as a result of variation of H and OH on carbons 2
Field Capacity (FC) It is the capacity of a field to hold the amount of water against gravitational forces. It is expressed as the percentage of the dry weight of the soil. Fi
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