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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.
Nature of Metabolites in Sieve Tubes The phloem sap contains three major classes of organic compounds - organic acids, amino acids and sucrose besides some cations, anions and
Q. What are immunoglobulins? Immunoglobulin is the alternate name given to antibody and Immunoglobulins are complex proteins containing a variable portion and an invariable por
Classification of Minerals Minerals can be separated into two main categories, namely, main elements (calcium, potassium, phosphorous, chlorine, sodium, magnesium) and trace el
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Explain in brief about the term - Calcium Calcium is absorbed as Ca 2+ ion and is a constituent of cell wall, an activator of different plant enzymes and is essential for t
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Systolic heart failure is a classic heart failure where the inotropic (contractile) state is impaired and the expulsion of blood is not adequate. So the main manifestations of syst
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Sa u s a g e manufacture Sausage enjoys a prime place among various meat products. Major advancements in processing technology (rapid curing, hot processing, use of solubl
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