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Explain about the Sugaring - methods of food processing?
Water is withdrawn from the microbial cells when they are placed in a strong sugar solution (about 68%) and thus result in an adverse effect on microorganisms. Therefore, sugars such as glucose or sucrose, owe their effectiveness as preservatives to their ability to make water unavailable to organisms and to their osmotic effect. Examples of food preserved by high sugar concentrations are sweetened condensed milk, fruits in heavy sugar syrup (preserve or murraba), jams, jellies, marmalades and candies. Jam is prepared by boiling the fruit pulp with sufficient quantity of sugar (about 55 % by wt), acid and pectin to a reasonably thick consistency.
Q. What are the main prophylactic measures against malaria? The major preventive measures against malaria are the elimination of the treatment of infected people, vector mosqui
Explain the Absorption, Storage and Elimination of thiamin? After a meal, thiamin is found in the intestine in the free form. Its absorption involves two mechanisms- both acti
Ecosystem Degradation and Wildlife Man is an animal with ecological requirements just like any other animal. It constantly needs a source of energy and.minera1 nutrients for i
Define the Effect of Wernicke korsakoff syndrome? Besides occurring in infants, beriberi also occurs in adults with high carbohydrate intakes (mainly from milled rice) and with
scientific name of apple
Filer feeding
Carbohydrates form the major bulk of human diet and are also the chief sources of energy. Carbohydrates are easily digested and broken down by enzyme action into glucose and are ea
Chlorophyll is the pigment in the green plants which absorbs solar energy. chlorophyll a - It is a green photosynthetic pigment common to all the photosynthetic organisms.
Define Basic Properties To Proteins, To Be a Good Foaming Agent? A protein must: a) Be able to rapidly absorb at the air-water interface during whipping, b) Undergo rapid
Explain functional properties of protein hydrolysis Hydrolysis of food proteins using proteases (trypsin, chymootrypsin, papain and thermolysin) alters their functional propert
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