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. What do you mean by Blanching?
The enzymes in the food system can be separated into four groups relating to the changes in flavour, colour, texture and nutritive value.
The inactivation of these enzymes is dependent upon both the time and temperature of heat treatment during the process of blanching. Peroxidase is the most heat stable enzyme in plants and thus is taken as the "universal indicator" for checking the adequacy of blanching for fruits and vegetables.
Blanching of vegetables prior to freezing and dehydration has some advantages, as well as, disadvantages. The advantages include stabilization of texture, colour, flavour and nutritional quality; removal of intercellular gases, reduction in microbial load and shrinkage of vegetable matter which can aid in the achievement of required fill weight. The disadvantages include loss of colour, flavour and nutritive value. However, the disadvantages can be taken care of by optimizing the time and temperature required for blanching.
Factors Influencing Product Development Product development is an innovative activity designed to meet the changing consumer demands. It is becoming increasingly important in
The radius of electron in the first excited state of hydrogen atom is: (1) a 0 (2) 4a 0 (3) 2a 0 (4) 8a o
The azimuthal quantum number is related to: (1) Size (2) Shape (3) Orientation (4) Spin Ans: Shape
Co2 is isostructural with: (1) SnCl 2 (2) So 2 (3 ) HgCl 2 (4) All the above ans: HgCl 2
sometimes we put a coordinate bond or sometimes we put a double bond in between s and a nonprotonated o atom in the structure of h2so4.is there any diifference in between these two
Q. Distribution coefficients of the salts? The distribution coefficients of the salts of lanthanide elements between organic and water solvents are slightly different. Thus, th
1. Produce a figure with an appropriate figure legend of your SDS-PAGE gel that could be published in a scientific journal. Indicate all relevant information, e.g.origin, f
Assignment
An unknown amount of copper, at 95 degrees C,, is placed in 100 g of water at 20 degrees C. It reaches temperature equilibrium at 60 degrees C. What is the mass of the copper?
Usually we grudgingly accept that syntheses involving activated EAS reactions will unavoidably yield both ortho and para isomers, and this inefficiency is acceptable in exam and ho
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