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Some of the important food hydrocolloids are listed below:
All hydrocolloids interact with water, reducing the diffusion and stabilizing it. Interaction between hydrocolloids and water depend on hydrogen bonding and, therefore, on temperature in the same way as water cluster formation. Water binding affects texture and processing characteristics, prevents syneresis and may have substantial economical benefit.
Q. How does vitamin C act in the body? What is the harm caused by insufficiency of vitamin C? Why was this deficiency also known as "sailors' disease"? Vitamin C, or ascorbic a
Explain double circulatory system?
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MONOSACCHARIDES Simple carbohydrate monomers, which cannot be hydrolysed further into simpler or smaller subunits. Monosaccharides are generally colourless, crystallin
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