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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.
Explain the Population Growth? A population can grow, it can remain stable, or it can decrease in size. Measuring the size of a population over time is used to help determine t
How to improve the Quality of Protein in the Diet? Since the net protein utilization (NPU) values of milk or egg proteins are higher than those of proteins of average diets con
Q. What are the tissues that form the skin in vertebrates? The skin of vertebrates is made of epidermis is an external layer of epithelial tissue and dermis a layer of connecti
Closed Style - Style of Stigma Interaction Cotton shows an epidermis with stomata, a cortex of thin-walled parenchyma with several vascular bundles and strands of transmitting
Calculate the diffusion coefficient of a protein bovine serum albumin at 23 degree Celsius?
Define the Quantitative Analysis in Nutritional Biochemistry? Quantitative analysis involves the measurement of the amount of a substance present. This measurement can be done
What are the lateral lines of fishes? The lateral lines of bony fishes are sense organs that extend along both sides of the animal body. They make contact with the environment
Catalysts are substances that decrease the activation energy of a chemical reaction, facilitating it or making it energetically viable. The catalyst enhances the speed of the chemi
The Protein targeting or protein sorting is the mechanism by that a cell transports proteins to the appropriate positions in the cell or outside of it. A Sorting targets can be the
What are fat soluble vitamins? As we already know, there are four fat-soluble vitamins - A, D, E and K, The presence of fat is required for the assimilation of these vitamins
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