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.
Q. What are sensory receptors? Sensory receptors are structures specialized in the acquiring of information, mechanical pressure, like temperature, pH, luminosity and chemical
what is nitrogen cycle?
Explain the Sub-Culturing? Microbiological studies require microorganisms in pure form, i.e., a single type of microorganisms should be present in a culture. Maintenance of the
Q. What are the main human diseases caused by prions? The major known human diseases of such type are the Creutzfeldt-Jacob disease (CJD), the kuru and the Gerstmann-Sträussle-
Drawbacks of Free Food Items for diabetics patients In this context, it is important to note that a patient can have unlimited servings of 'free foods'. These are foods which d
System of classification The Enzyme Commission divided enzymes into 6 main classes, on the basis of the total reaction catalyzed. Each enzyme was assigned a code number; consis
Q. What is Atherosclerosis? Atherosclerosis is an arterial lesion characterized by patchy thickening of the intima (innermost coal of artery) comprising of fat and layers of co
Antinutritional factors Unconventional feed resources including many agriculture by-products are rich in antinutrients and toxic constituents, and tannins being the most widely o
Reaction specificity Some enzymes catalyze only one reaction acting on a specific substrate. Example: urease and catalase acts only on urea and hydrogen peroxide,
Q. What are the major biological functions in which chlorine ions participate? Like sodium cations, chlorine anions actively participate in the regulation of the osmolarity of
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