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q protein requirement in chronic diarrhoearequirements are increased only in chronic diarrhoea because of associated tissue depletion an additional
q dietary recommendations during diarrhoeathe diet should take into account the normal rdi and various adjustments made to the quantity and quality
define changes in gluten proteins during dough formationinitially gluten is formed when flour and water are mixed together the proteins in the flour
what is cold-shorteningit is important to point out that over-effective chilling of hot carcasses can lead to toughness if the temperature of the
q nutritional management for diarrhoeathe conservative concept of treatment for diarrhoea was not in favour of feeding adequate amount of food
explain properties related to protein-protein interactionsproperties related to protein-protein interactions include dough formation one of the
define the process of dough formationyou already know that gluten is the protein found in wheat a unique property of gluten proteins of wheat grain
q emergency treatment of diarrhoeaemergency treatment and drug treatment severe dehydration is fatal and requires intravenous fluids and hence
explain about the thermoplastic extrusionthis is a major technique used for vegetable proteins at present thermoplastic extrusion leads to dry
define thermal coagulation and film formation1 thermal coagulation and film formation concentrated soy proteins can be thermally coagulated on a flat
alterations occurring in meat and poultrymeat as you already know is rich in proteins and contains most of the essential amino acids it is
explain about the texturizationproteins constitute the basis of structures and texture in several foods whether these come from living tissue
explain about the gelationgelation refers to the process where denatured molecules aggregate to form an ordered protein network proteins can form a
composition of oral rehydration salt who standard formulation1 sodium chloride common salt 35 g2 glucose 20 g3 trisodium citrate 29 g or sodium
define viscosity and consistency of protein systemsviscosity and consistency of protein systems are the important functional properties in fluid
define the viscosity of proteinviscosity reflects resistance to flow the main single factor influencing the viscosity behavior of protein fluids is
explain homogenization homogenized milk will not be affected as the fat globules are already broken up homogenization increases the viscosity of
explain caseincasein is an important example of protein which can be boiled without apparent change in stability the exceptional stability of casein
define precipitation or solubility of proteinsmost of the functional properties are dependent on the degree to which the proteins are soluble the
concept behind freezing the milkfreezing the milk also alters its composition and properties to a great extent let us learn about these changes as
define hydration properties of proteinsgeneral conformation of individual proteins in solution is largely dependent on the interaction with water the
define the functional properties of proteinsa hydration properties dependent on protein-water interactions which include properties like swelling
explain holding method of pasteurizationin the holding method of pasteurization 62oc for 30 minutes or the high-temperature short-time htst 71oc for
explain about the functional properties of proteinsit may be clear by now that functionality as implied to food ingredients refers to any property