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Explain Pasteurization (temperature below 100° C) - method of food preservation?
Pasteurization is a heat treatment that kills a part but not all the microorganisms present and usually involves the application of temperatures below 100° C. Milk, for example, is usually heated to 63° C for 30 min or 71° C for 15 seconds or in UHT, 138° C for 2-4 seconds. Examples are: milk, wine, beer, fruit juices and aerated waters are routinely pasteurized. The heating may be by means of steam, hot water, dry heat or electric currents and the products are cooled promptly after the heat treatment. Pasteurization is usually supplemented by other methods to prolong shelf-life.
LDL is heterogeneous (Krauss and Burke, 1982) and can be separated on density gradient ultracentifugation into subclasses that vary in size, density and lipid content. In healthy s
Listeriosis Listeriosis is an important food-borne zoonosis caused by pathogenic species of Listeria. The disease affects both in man and animals. It is a serious invasive dise
what is life process
TETRASACCHARIDES The oligosaccharides are formed by condensation of four monosaccharides. T rachyos e is a nonreducing tetrasaccharide found in plants as transport ca
what does ICZN stand for
Transport with the Help of Membrane Protein Even though, the lipid bilayers do not permit the entry of polar molecules such as ions, sugars, amino acids, nucleotides and cell
Cell Determination Cell determination is a process through which portions of embryonic genome are selected for expression in particular embryonic cells. Determination to follo
Define Ferricyanide-cyanide reagent or Drabkin's solution? Dissolve 0.2 g potassium ferricyanide, 0.05 g potassium cyanide and 1.0 g sodium bicarbonate in about 100-1 50 ml dis
Carbon Based Materials These include Pyrolytic carbon, polycrystalline (Vitreous Carbon), and carbon/silicon interstitial combination. Vitreous Carbon -Solid or porous vitre
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