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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.
Non Migrainous Vascular Headaches This headache associated with dilation of the cranial arteries and can be induced by a wide variety of diseases and conditions. The most commo
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Explain Interactions of Macrominerals With Other Nutrients? Various nutrients interact with minerals thereby affecting their bioavailability. These interactions occur at differ
Which of the below terms is also called "cancer of the blood" - an uncontrolled, greatly accelerated production of white cells. Is it: a) Leukemia b) Polycythemia c) sick
how do mature sperm differ from those that are not fully developed
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Hi. I would like to know the type of instrument used to analyse the nerve system and how it functions.
Solubility of Gases in water Most gases which are important for biological processes dissolve readily and specially in water. The solubility of any gas in water generally var
In the living condition (found in sea) you would be able to observe the following features in radiolarians: The cytoplasm is divided by a perforated and chitinous metnbrane into
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