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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
Apomictic embryos in citrus arise from: 1. Synergids 2. Maternal sporophytic tissue in ovule 3. Antipodal cells 4. Diploid egg Maternal sporophytic tissue in ovule
Explain Procedure for Preparation of Bacterial Smear? Now carry out the exercise using the steps enumerated herewith: 1. Collect swab samples from the suitable sampling site
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