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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
q what is oral rehydration therapyoral rehydration therapy ort refers to providing fluids andor oral rehydration salt solutions to the patient an
q fluid management in diarrhoeafluid management the key to diarrhoea management is the early replacement of fluid lost in the stools through
explain the chemical properties of milkautoclaving milk wherein temperature of around 121oc is achieved causes browning the brown colour is due to
q explain therapy for diarrhoeathe therapy for diarrhoea thus consists of1 determining the status of dehydration2 fluid management oral rehydration
the first step should be to determine the status of dehydration we have already talked about the mild inoderate and severe dehydration in mild to
alterations occurring in milk and milk productsin the dairy industry milk is commonly given heat treatment for a wide variety of purposes depending
define advantage amp disadvantage of using algae as source of proteinadvantage produces proteins which have almost all the essential amino acids
q major objectives of diarrhoeathe major objectives in the management of diarrhoea include1 fluid and electrolyte replacement2 removal of cause
explain vegetable sterilization processcanning which involves heat sterilization is one of the most important processes in vegetable preservation as
define advantage amp disadvantage of using fungi as source of proteinadvantages1 easy to harvest from culture medium2 texture of the fungi improves
q treatment and management of diarrhoeayou must have realized by now that diarrhoea should not be neglected and must receive prompt medical care to
briefly explain about pickled vegetablesthese are produced by spontaneous lactic acid fermentation fermentation improves the digestibility and
define disadvantages of using yeast as a source of protein1 less protein yield 45-602 growth rate is low 1-3 h3 high nucleic acid content leading to
define advantages of using yeast as a source of protein1 large size hence separation from the culture medium is easy2 as the ph of the growth is
q explain limited mucosal contact diarrhoealimited mucosal contact diarrhoea it results from situations of inadequate mixing of chyme semi-liquid