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The food components are in the form of solids, in solutions or in the form of colloids - sols or emulsions. The properties of these components determine the quality of food.
The quality of a food product, you would realize, is also usually assessed by means of human sensory organs, the evaluation being called ‘sensory' or ‘subjective' or organoleptic'. Here, in this unit, we shall study about various sensory attributes of food. What characteristics make a food attractive and appealing? How does appearance and colour of a food affect our choice? Does smell has a role to play in making a food choice? Do mouth-feel and finger-feel contribute to food acceptance? All these attributes of a food product come under what we refer to as quality of foods. In this unit, we will learn about these quality attributes of food.
A codon comprise three nucleotides. There are four possible nucleotides, each of which has an equal probability of being in any one of three spots. How many possible codons exist?
Explain Methods Used For Estimation of Vitamin C? The most commonly used methods to determine ascorbic acid in foods are: 1. Titrimetric methods - The 2, 6 dichlorophenol in
Explain Ailing Implant Which may indicate an increased risk for failure, which can be of temporary significance or amenable to treatment and is generally a soft tissue aberrati
In the F2 generation of hybridization for a given trait conditioned by a pair of alleles T and t, according to Mendel's first law what are the genotypes of each phenotypical form?
What is the valve that separates the right ventricle from the pulmonary artery? Why is that valve significant? The valve that divides the right ventricle and the base of the p
Define about Aliphatic alcohols - Non Glyceride Fractions? These are water-insoluble, with their content varying from 0.5-7% of the unsaponifiable matter. Rice bran oil contain
Define Water as a source of dietary minerals? Although water is composed of only oxygen and hydrogen, the water we drink or use in food preparation can contain significant amou
Explain about the Pickling - methods of food processing? Pickling was widely used to preserve meats, fruits and vegetables in the past, but today it is used almost exclusively
Q. What is the difference between vital and natural amino acids? Essential amino acids are those that the organism is not capable to synthesize and that need to be ingested by
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