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define basic properties to proteins to be a good foaming agenta protein musta be able to rapidly absorb at the air-water interface during whippingb
define foaming properties binding of flavour and other substancesto understand the foaming properties of proteins we need to know some basic aspects
define protein stabilized food emulsionsmany food products are emulsions eg milk cream ice creams cream butter etc and protein constituents often
fish actomyosinfish actomyosin has been found to be quite labile and easily changed during processing and storage during frozen storage the
define surface properties of proteinsthe surface properties relates primarily to surface tension emulsification and foaming characteristics of
alterations occurring in fishthe skeletal muscle of fish consists of short fibers arranged between sheets of connective tissue the connective tissue
explain radiation sterilizationvarious studies have been conducted which show the effect of processing on vitamins especially thiamine in one study
explain amino acid compositionin terms of amino acid composition high radiation doses such as those required for sterilization eg 25-27kgy do not
q carbohydrates requirement in chronic diarrhoeaadequate amount of carbohydrates i e 60-65 of the total energy should be given to the patient easily
q fats requirement in chronic diarrhoeatotal amount of fat may be restricted as its digestion and absorption is compromised in order to increase on
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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