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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.
THORACI C CAVITY - Thoracic cavity is air tight. On dorsal side vertebral column present. On ventral side sternum present. On lateral side 12 pairs ribs present. On p
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What group did reproduction via sexual exchange of genetic information originate in?
Suppose you were breeding rabbits and wanted to design an experiment to see if a new type of food would help your rabbits have fluffier fur. How would you treat the rabbits in the
Your breakfast consists of a cup of black coffee with sugar as well as a plain bagel covered with cream cheese. Describe the digestion of this breakfast as it passes through each m
Point mutations are often caused by substances called mutagens explain? Point mutations are often caused by substances called mutagens. Base analogs, such as 5-bromouracil, a t
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Dfine Digestion, Absorption and Transport of proteins? Under this sub-section, we shall learn how proteins that we consume are digested, absorbed and transported to various bod
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