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Explain about the Pickling - methods of food processing?
Pickling was widely used to preserve meats, fruits and vegetables in the past, but today it is used almost exclusively to produce "pickles" or pickled cucumbers or pickled onions and sauces. Pickling uses the salt combined with the acid, such as acetic acid (vinegar). Microorganisms do not grow well in acidic solutions. Some of the fruits and vegetables, which lend themselves to pickling, are raw mangoes, limes, amla, ginger, turmeric and green chillies. To make pickles, the fruits or vegetables are washed, cut into halves or quarters, the seeds are removed and then either dry salted or soaked in a 10-15% salt water brine for several days or months, then rinsed and mixed with spices, oils etc. and stored in glass bottles or jars.
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Polysaccharide - polymer composed of monosaccharide monomers Starch - Energy storage in plants à straight (amylose) and branched (amylopectin) chains of α-glucose Glycogen
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The main constituents of food are carbohydrates, lipids, and proteins but they are found in complex forms that cannot be directly utilized by the body. Hence, they are broken down
In which of the following functional groups ionization is stabilized by resonance? Select one: a. Carboxyl b. Hydroxyl c. Amine d. Aldehyde e. All of the above
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