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Explain holding method of pasteurization
In the holding method of pasteurization (62oC for 30 minutes) or the high-temperature short-time (HTST), 71oC for 15 minutes methods - very little cooked flavour is noticed, but at higher temperatures or longer periods of heating, cooked flavour becomes more apparent. The flavour appears at 70oC on momentary heating.
This cooked flavour has been shown to be due to the production of sulfhydryls (compounds with a -SH group, found in many plant and animal enzymes) by high temperatures. Sulfhydryl compounds are readily oxidized and delay the oxidation of fat in milk or cream heated to high temperatures. Oxidized flavors in milk do not usually appear until the sulfhydryls are oxidized and the cooked flavor has disappeared.
Explain the Decolourizing Agent - Stain Technique? 95% ethanol is used as a decolourizing agent. It has two functions - (1) It acts as protein - dehydrating agent, and (2
Through the year of 1960s, the gene was clearly explained as the region of DNA which gives increase to a single polypeptide or to a one RNA for genes whose final product is RNA not
Q. Which are the organs that are part of the musculoskeletal system? The key tissues and organs that are part of the musculoskeletal system in humans are the cartilages, the mu
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Insulin Concentrations The doctor always prescribes insulin dosage in units. Thus all types of insulin (crystalline, NPH, Lente, and so forth) is available in 10-ml vials that
When coal is heated strongly in absence of air, it forms a strong, porous, dense and coherent mass known as coke. This process of conversion of coal into coke is called carbonzatio
What happens to a denatured enzyme regarding its functionality? How can that result be explained with the help of the lock and key model? According to the lock and key model th
What is Exposure Assessment Exposure Assessment : The qualitative and quantitative evaluation of the degree of intake likely to occur.
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