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Restaurant deep fat frying evaluation
A number of factors are studied when evaluating frying oils. During deep fat frying, the fat is exposed continuously to elevated temperatures in the presence of air and moisture. A number of chemical reactions, including oxidation and hydrolysis, occur during this time, as well as changes due to thermal decomposition. As these reactions proceed, the functional, sensory and nutritional quality of the frying fat changes and eventually reaches a point where it is no longer possible to prepare quality fried products and the fat will have to be discarded. The rate of frying fat deterioration varies with the food fried, the frying fatutilized, the fryer design and the operating conditions.
Explain Micronutrient deficiencies during kwashiorkor? Almost all the children manifest anaemia (due to iron deficiency) of some degree. Eye signs of vitamin A' deficiency are
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Recently, the media have promoted the idea of consuming only locally grown, organic produce. Are there any nutritional values that might be present in locally grown produce that mi
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carnt understand its principle and mode of working
GRADIEN T THEORY - It was given by T. Boveri & was supported by M.C. Child. Child called it as metabolic axial gradient theory. According to it, the egg has distinct ani
difference between axon and cyton
Agar Agar is a polysaccharide found in the cell walls of some red algae and is unusual in containing sulfated galactose monomers. Certain marine algae of the class Rhodophyceae
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