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Explain of Functional property Browning/Flavour/ Aroma
Mode of action
Proteins contribute to browning by reacting with lactose and other reducing sugars present in a formulation, providing colour to heated products.
WPC is bland tasting and contribute no foreign or off-flavours when used as an ingredient.
Food system
Confections, meats in microwave, sauces, breads, low-fat baked goods, soups, dairy products.
Oral Feeding This is the preferred and most palatable method of feeding for meeting the increased nutritional demands of catabolism, it should be used as long as possible. If
Q. Explain Limited mucosal contact diarrhoea? Limited mucosal contact diarrhoea: It results from situations of inadequate mixing of chyme (semi-liquid mass of food passing thro
Explain the Occurrence of Nictoinic acid Nictoinic acid occurs widely in the animal and vegetable kingdom in free as well as in bound form (in enzymes). Several animal organs
about it
Q. What are the main bryophyte groups? The major bryophyte groups are the mosses, the hornworts and the liverworts.
State the terms complete alimentary tract, complete digestive tract and complete gut? A digestive tract which has an anal and oral opening. This adaptation allowed for a linear
Define Requirements of Chromium? There is no Recommended Dietary Allowance (RDA) for chromium but adequate intakes that can be used as a goal for individual intakes has been pr
(i) Name one fibrous and one globular protein. fibrous globular (ii) Outline the difference in structure between a fibrous and a globular protein. ' shows the ef
Q. What is Malabsorption Syndrome? Did you know that a major part of the absorption of nutrients takes place in the small intestine and the set of enzymes involved in this proc
Which are the brain regions associated with memory? According to researchers some of the main regions of the nervous system associated with the memory phenomenon are the hippoc
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