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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.
How many regulatory enzyme types known in metabolic pathways, explain in detail by giving examples.
Define Food Science and Simple Sugars? This first unit introduces the concept, scope and importance of food science and technology as a discipline. It further presents a detail
parasitic adaptation of round worm
DIFFERENCE S BETWEEN SINGLE-UNIT AND MULTI-UNIT SMOOTH MUSCLES Single-unit Smooth Muscles Multi-uni t Smooth Muscles
Post Operative Anticoagulation : Thromboembolism remains a serious complication after valve replacement. Lifelong anticoagulation is requised for all patients with a prosthetic v
ARTIFICIA L SELECTION - Man selects the individuals having the desired traits and separates them from those, which do not possess such characters. The selected ones are
State about visual system It is important for our visual system to adapt to recognize objects clearly in differing conditions of light. The main mechanisms concerned with
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Islet of Langerhans: They are insulin-producing tissues. It was discovered by Paul Langerhans in 1869. These cells are in groups and look like islands in the pancreas. There are ab
The difference b/n algae,bryophyte&pteridophyte?
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