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Emulsifying properties of proteins
Proteins are the surface-active substances, which are extensively used in the food industry as emulsifiers to manufacture products such as desserts, spreads or whipped cream.
The PCR (polymerase chain reaction) is a biochemical technology in molecular biology to intensify a one or a little copies of a piece of DNA across several orders of magnitude gene
Define the Dietary and Lifestyle Modifications - Obesity? The management of obesity basically comprises the following three- pronged approach. a) Dietary modifications b)
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why is cosmozoic theory considered to be true?
Define about the Sucrose and Trehalose? Sucrose, also called saccharose, is ordinary table sugar refined from sugar cane or sugar beets. Trehalose has two a-D-glucose molecu
Anabolic reactions: The intermediates of citric acid cycle are used as precursors in tlie biosynthesis of many compounds like synthesis of glucose from carbon skeletons of am
Describe Basic steps in genetic engineering
Explain the Bioavailability of Thiamin? Thiamin is readily available from the gut from food sources (as thiamin phosphate esters). Drugs and alcohol abuse may interfere with th
Effect on Microbial Growth and Ecology Redox potential exerts an important selective effect on the microflora of a food since it will decide the type of microorganism that can
Establishment of Suspension Cultures A callus crumbles into smaller clumps and single cells in liquid medium by gentle agitation (100-120 rPM) on a shaker. Shaking the cultur
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