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Explain about the Texturization?
Proteins constitute the basis of structures and texture in several foods, whether these come from living tissue (myofibrills in meat or fish) or from fabricated substances (bread dough and crumb, soy or gelatin gels, cheese, curds, sausage, meat emulsion etc). Also, there are a number of texturization processes that begin with soluble vegetable or milk proteins and that lead to film or fiber like products with chewiness and good water holding capacity and that have the ability to retain these properties during subsequent hydration and heat treatment. These texturized proteins are often used as meat substitutes and/or extenders. Also, some texturization processes are done for the purpose of re-texturization or reforming animal proteins such as beef or poultry meat.
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What is the Importance of pantothenic acid One of the active forms of pantothenic acid is coenzyme A, which is involved in numerous metabolic functions. It is involved in t
Explain the Recommended Dietary Allowances (RDA)? The recommended dietary allowances are estimates of nutrients to be consumed daily to ensure the requirements of all individua
Explain the interaction of vitamin a with Proteins? Proteins: The protein status of an individual influences vitamin A status and transport because an inadequate protein intake
PLASM A - It is slightly alkaline non-living intercellular substance which constitutes about 60% part of the blood. It is a pale yellow but transparent and clear fluid.
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