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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 is the significance of the -R group (variable radical) in an amino acid molecule? The -R group, also known as a lateral chain, is the variable part of the amino acid molec
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Prokaryotes and Eukaryotes By now, you know that cell theory holds good for all living forms. However, if you examine under the microscope, the cells of a bacterium, a blue gr
CLOSED HEART SURGERY : Operative procedures on the heart or major intra thoracic vessels done when the heart is beating and supporting effective circulation come under the ca
State in brief about the Comprehensive neuropsychology Comprehensive neuropsychology testing needs a combination of Context related ideometric and quantitative psychometric app
Endothelium - Ovule In plants bearing unitegmic ovules, the nucellus degenerates during early stages of ovule development and the embryo sac comes in contact with the innermos
Define Reaction of Fehling solution with lactose? After complete reduction of cupric ions, the indicator is reduced by lactose to a leuco compound, restoring the red colour of
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Food Applications of alginate One of the most unusual properties of the alginates has been the ability of soluble alginate salts to produce attractive, edible gels or jellies.
Cutaneous larva migrans Cutaneous larva migrans, also known as creeping eruption, creeping verminous dermatitis or serpiginous eruption, is caused by larvae of many nematodes, viz
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