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q what is constipationconstipation is irregular infrequent or difficult passage of faeces it is the most common physiological disorder of the
explain milling extraction ratethe chemical composition of the flour depends on the milling extraction rate increasing the rate of flour
define utilization of soy protein concentratesoy protein concentrates are used in food products for their nutritional characteristics or for their
define soy protein concentratesthe association of american feed control officials inc aafco specifies soy protein concentrates as follows soy protein
what is the aim of millingthe aim of milling the process including crushing and grinding is to obtain preferentially a flour in which the
define protein concentrates isolates and hydrolysatesthe first question that may come to your mind is why do we need to concentrate or isolate a
alterations occuring in cereal amp cereal products legumesyou are already aware of the chemical composition of cereals and pulses we will now
q managing diarrhoea in childrenmanaging diarrhoea in children is of great concern the guidelines for the same are as follows1 the first objective is
q dietary management of children with diarrhoeadiarrhoeas are more common in children and malnutrition often leads to the elicitation of this symptom
explain gelationgelation which occurs when yolk is frozen and thawed is apparently due to the aggregation of yolk lipoproteins because of the
explain denaturation and coagulation denaturation and coagulation of the proteins are considered to be the chemical changes since they involve the
define the density of egg the density of egg products is not affected by dehydration when a dried egg product is reconstituted to its natural
a few simple tips which should be given to the patientbullboiling steaming baking pressure cooking should be encouragedbull consume small and light
q fluids requirement in chronic diarrhoeafluids intake should be liberal to minimize the risk of dehydration remember we read about fluid management
q vitamins and minerals requirement in chronic diarrhoealoss of vitamins is related to the degree of mucosal damage in chronic diarrhoea which in
explain nutritional properties of the eggsdrying of eggs under normal conditions causes little loss of the nutritional properties of the eggs vitamin
q fibre requirement in chronic diarrhoeafibre insoluble fibre in the form of skins seeds and structural plant materials should be strictly avoided to
residue is defined medically as the solid contents that have reached the lower intestine a low residue diet is composed of foods which are easily
define binding of protein with other compoundsin addition to water lipids and volatile flavours food proteins can bind a number of other substances
alterations occurring in eggthe quality flavour composition and functional properties of eggs are adversely affected more rapidly and to a greater
what factors lead to spoilage of fish flesh a difference in the composition of tissues among different species climate procurement and holding
define interactions between volatile substances and proteinsflavour binding may involve adsorption at the surface of food or penetration to the food
explain the flavour bindingsome protein preparations although acceptable from a functional and nutritional stand point necessitate a deodorizing step
what is ribosebrowning in canned fish is commonly associated with ribose undesirable colour changes in shellfish during canning often involve
define prolineit is a prominent amino acid found in fish and may contribute to sweetness the sugars ribose glucose and glucose-6-phosphate are