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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.
Describe about Acyanotic Congenital Heart Disease ? The following lesions will be discussed here: Left to right shunts: Atrial Septal Defect (ASD), Ventricular Septal Defect
Inportant step for gene clonning
Q. How are the three major arthropod classes characterized according to the body division? In arachnids and crustaceans the head is fused with the thorax forming the cephalotho
Explain the difference between meiosos and mitosis
Why Diabetics patient should have Vegetables every day Diabetics should have vegetables every day. Fresh vegetables are to be preferred because they have less fats and salt. Da
what is persons subunit
Phase Contrast Microscopy Phase contrast microscope has the resolving power similar to ordinary light microscope. However, it enables us to observe the cellular organelles in liv
Define drug effects on Carbohydrate metabolism? Carbohydrate metabolism: Hypoglycemic drugs such as insulin and sulphonylureas are prescribed because of their ability to increa
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Define the effect of Vitamins (A, D, K and B-Complex) on athletes? Vitamins A, D and K have been found to have no ergogenic effects. Ingesting large doses of these vitamins hav
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