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Explain about the Thermoplastic Extrusion?
This is a major technique used for vegetable proteins at present. Thermoplastic extrusion leads to dry fibrous and porous granules or chunks, (rather than fibers) which upon rehydration, possess a chewy texture. Starting material need not to be protein isolates, thus less costly protein concentrates or flours (containing 45-70% protein) can be used. Casein or gluten can be added as such. Addition of small amount of starch or amylose improves the final texture, but a lipid content above 5-10% is detrimental. Addition of 3% sodium chloride or calcium chloride also firms the texture. Good texturization by this process requires proteins with appropriate initial solubility, high molecular weight and development of proper plasticizing and viscosity properties of protein-polysaccharide mixture within the dye.
what two gases are released by animals during the process of cellular respiration
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You ran both a body temperature and room temperature test for each enzyme you tested. Did the two temperatures seem to have an effect on the enzyme Exercise? Why or why not?
What does Balanced Diet means Balanced Diet means diet which contains a variety of foods in such quantities and proportions that the need for energy, proteins, vitamins, minera
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