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Explain about the Blanching - Food Processing?
Blanching is used for variety of purposes. It is defined as a mild heat treatment applied to tissue (usually plant) prior to freezing, drying or canning. Why do we need to blanch foods?
Well, blanching is useful and its functions include:
As we age, our skin wrinkles due to change in collagen and elastic fibers in the dermis and a decrease in their production. Explain why topical application of collagen and elastic
Define Bioactive Substances from Protein Foods? Bioactive substances are derived from living organisms that can be used by humans for a variety of applications. They are consti
Q. Pathophysiology of constrictive pericarditis? Ans. The thickened and rigid pericardium causes constriction of the heart and restricts ventricular dialatation and diasto
Q. Amphibian identity card. How are amphibians characterized according to examples of representing beings, basic morphology, circulation, skin, nitrogen waste, respiration, thermal
Escherichia coli is generally regarded as part of the normal flora of the human intestinal tract and that of many animals. Serotypes of E. coli which have been implicated in human
Explain Delavirdine Delavirdine (DLV, Rescriptor) - Delavirdine is the least potent NNRTI. A study comparing delavirdine/zidovudine/didanosine, delavirdine plus either zidovud
Explain the difference between endoparasite, ecctoparasite, and parasitoidism
Placement of implant with improper axial angulation Surgical placement of the implant improperly can lead to a prosthetic rehabilitation that compromises esthetics and the dist
respiration
Plant Water Role of Water in Plants You know that water is the main constituent of plant cells. It performs the following major functions Water as a Solvent Water is a v
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