Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Q. Study of food texture?
We learnt earlier that texture is observed in terms of tactile sensations i.e. finger feel and mouth feel. Finger feel is sensed before ingestion, by pressing and touching, e.g. to detect the freshness or staleness of bread by hand feel. On the other hand, once you ingest the food the mixed feeling derived mainly due to the activation of palate and teeth, is the mouth feel. During chewing, various kinds of forces are applied which tell us about the texture of the food. The forces are compression, cutting, tensile strength and shearing. These same kinds of forces are imitated in the objective evaluation of textural properties. The term 'mouth feel' can therefore be defined as the mingled experience arising from the sensation of the skin and the mouth during and after ingestion.
You may be wondering why a study of the food texture is important. The study of food texture is important for three reasons:
1. To evaluate the resistance of product against mechanical action such as in mechanical harvesting of fruits and vegetables,
2. To determine the flow properties of a product (what is referred to as rheology) during processing, handling and storage, and
3. To establish the mechanical behaviour of food when consumed.
What is Non specific defence Non specifi c: These relate to the physical barriers like skin and mucous membrane. They form the first line of defence against entry of mic
Q. Why are some kinds of hemorrhagic diseases caused by genetic or acquired deficiency of the vitamin K metabolism? Deficiency of vitamin K predisposes to hemorrhages since thi
Determine amount of intracellular potassium ions in neuron A Neuron A is a healthy neuron with all the usual ion channels. When at rest with a membrane voltage of R millivolts
Which of the following is true for a toe corticospinal interneuron that produces action potentials during voluntary movements of the big toe of the right foot? A. Its dendrites
What are the main factors that alter the speed of enzymatic reactions? The major factors that change the speed of enzymatic reactions are temperature, pH and substrate concentr
Explain the Multiple Organ Dysfunction Syndrome (MODS) Failure of essential organs is the most severe complication of sepsis and may result in death. The treatment of systemic
Q. Explain about Podophyllum? These species were long used by indigenous people in Americea and Asia, including for the treatment of skin cancers and warts. The combination of
Heat Exchangers : This is an integral part of cardio pulmonary bypass and is designed to cool and warm the perfusate. non-sterile water from ice bath or warm water passed through
Name two differences how genetic material is transmitted between prokaryotes (bacteria) and eukaryotes (humans). Hint: consider the number and structure of the chromosomes, the num
How do the repairing enzymes of the genetic system act? There are enzymes inside the cells that detect errors or alterations in DNA molecules and begin a repair of those errors
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd