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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.
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How do the repairing enzymes of the genetic system act? There are enzymes inside the cells that detect errors or alterations in DNA molecules and begin a repair of those errors
Q. Explain about Non ionising radiation? Non ionising radiation include infrared and UV rays. Lethal effect is through generation of heat and DNA damage. Penetration is low but
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C4 plants have higher net photosynthetic rate because a.they have no photorespiration b.can photosynthesise in low in
Blunt or Non-penetrating Injury When body is struck by a blunt object such as steering wheel or blows to chest with blunt object. External injury may appear minor but the
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weberian oscles found in
phylum platyhelminthes
What do we mean by fixation? Fixation is the process of preserving internal and external structures of microorganisms. It leads to the killing of microbial cells and their fir
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