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What are food hydrocolloids?
Food hydrocolloids are hydrophilic polymers of vegetable, animal, microbial or synthetic origin that generally contain many hydroxyl groups and may be polyelectrolytes. They are naturally present or added to control the functional properties of aqueous foodstuffs. Most important among these properties are viscosity (including thickening and gelling) and water binding but also significant are emulsion stabilization, prevention of ice recrystallization and organoleptic properties.
Information Processing in Sensory Neuron You have previously seen that the sensory neuron transmits the information it receives, as an action potential along its axon. We desc
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Single Cell Proteins (SCP) The term SCP was coined by Prof. Caroll Wilson (MIT) in 1966. It means the proteins obtained from microbial sources, i.e. algae, fungi, bacteria,
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Define Energy and Protein requirements in geriatric nutrition? Decreased physical activity and changes in body composition and decreased basal metabolic rate affects the ma
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