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Explain Deteriorative changes in fats and oils
The food products undergo changes in flavour due to the chemical changes occurring in fats and oils present in them. The causative factors responsible for such changes are presence of enzymes, atmospheric oxygen and application of high temperature. Lipid oxidation is one of the major causes of food spoilage. It is of great economic concern to the food industry because it leads to the development of various off-flavours and off odours generally called 'rancid' (oxidative rancidity), in edible oils and fat-containing foods, which render these foods less acceptable. In addition, oxidative reactions can decrease the nutritional quality of food and certain oxidation products are potentially toxic. On the other hand, under certain conditions, a limited degree of lipid oxidation is sometimes desirable, as in aged cheeses and in some fried foods
What are the typical vegetation and the typical fauna of the taigas? Taiga, or the boreal forest, is characterized by coniferous trees, pine forests. There are also mosses, lic
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What is epistasis? What is the difference between dominant epistasis and recessive epistasis? The Epistasis is the gene interaction in which a gene (the epistatic gene) able to
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Explain the Fermentability or Degradability? As you are aware that colon contains over 400 known species of bacteria that exist in a symbiotic relationship with the host. All f
Placenta - Human Development We had said previous in the unit that in the second week of development a primitive uteroplacental circulation is established. Early in this stage
Explain the History of Animal Taxonomy? The beginning of animal taxonomy was made by Aristotle (384-322 B.C.). He extensively studied about anatomy, embryology, habit and ecolo
The cytoskeleton is a network of very little tubules and filaments spread throughout the cytoplasm of eukaryotic cells. It is made of microtubules, microfilaments and intermediate
Briefly describe about Caramelization? Caramelization results from the action of heat on sugars at about 175º C. At high temperatures, sugars dehydrate, break down and polymeri
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