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Explain about the Pasteurization?
You must be aware of the various pasteurized products available in the market. The most commonly used product being ‘milk'. Why do we need to pasteurize food? What does pasteurization entail? Let's find out. Basically, pasteurization is a mild heat treatment to kill part of the microorganisms present in food. So, the primary objective of pasteurization is to kill pathogenic (milk) or spoilage (beers, fruit juices) microorganisms. This process is usually combined with another preservation method.
Explain Functional property of Gelation/Viscosity Mode of action Protein-protein interactions produce matrix formations and setting Food system Salad dressings,
DNA Replication Deoxyribonucleic acid (DNA) is the carrier of genetic data for all living creatures. An organism's genome, made of DNA, encodes the genetic blueprint for buildi
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Explain about the Glycemia or Insulinemia? Preliminary research evidence indicates that there may be beneficial effects in terms of decreased fasting blood glucose/hepatic gluc
Q. Can you explain Protease inhibitors? Ans. Protease inhibitors are the compounds which are found to some extent in cereal grains such as oats, wheat, barley and mai
Nucleic Acids Friedrich Miescher (1868) discovered the presence of these compound in protoplasm ,but Altman (1889) introduced the term Nucleic acid. These acids are the lar
Starch is a large molecule consisting of between 300 to 500 glucose molecules joined together. A glucose molecule is only very small, consisting of 24 atoms. Cellophane is simila
Classify bones structurally and embryologically(developmentally). Structural classification of bone: Macroscopically can be classified into two types, compact and trabecul
Define Aerobic Exercise or Aerobic Energy System? To produce necessary energy, the body uses an aerobic pathway and an anaerobic pathway. Exercise that relies heavily on oxygen
Q. Show Appearance of food product? Appearance can be judged by the eye. Appearance factors include such things as size, colour, uniformity, absence of any defect, shape, whole
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