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explain about oil-bearing fruitsoil-bearing fruits nuts and seeds have been grown and used for food for many centuries more than 100 varieties of
explain food lipids it is either consumed in the form of visible fats which have been separated from the original plant or animal sources such as
explain about the food science and technologyfood science and technology are so inextricably linked that usually these are treated as one field of
explain glycerol esters of fatty acidsglycerol esters of fatty acids which make up to 99 of the lipids of plant and animal origin have been
define lipidslipids defines substances as oils fats and waxes which can be only characterized by a large array of properties they are in
list the types of gellan gum the three types of gellan gums are high acetyl gellan partially deacetylated low acetyl gellan highly deacetylated
explain about the saccharin - artificial sweetenersthe oldest artificial sweetener is saccharin the calcium or sodium salt of 1 2-
what are seed gums what are its characteristic properties seed gums are a group of polysaccharides with the following properties light to dark cream
explain lamda and kappa-carrageenanlamda-carrageenan at a concentration of 005 produces thickening and stabilizationsodium salts of lamda and
what are the functional properties of gums that are considered to be important in food industriesthe functional properties of gums that are
list a few important uses of food hydrocolloidsa few important uses of food hydrocolloids are to increase viscosity and to stabilize food products
nspnsp or dietary fibre is the name given to a group of materials found in the cell walls of plants which gives the plant its structure and formfood
explain about the acesulfame k - artificial sweetenersacesulfame-k potassium salt of 6-methyl-1 2 3-oxathazin-43h-one 2 2 dioxide is a sweetener
explain starch phosphates monoesters and hydroxypropyl starches starch phosphates monoestersemulsifying agent and thickening
oxidized starchcoating and sealing agent emulsifier dough conditioner for bread binding agent as gum arabic replacer lemon curd manufacture salad
list a few shortcomings of native starches which make it unacceptable in certain food applications lack of free-flowing properties of water
what do you understand by the terms retrogradation and gelatinization the realignment of the amylose and amylopectin and swollen starch granules to
list a few applications of starches in the food industry a few applications of starches in the foods industry include thickener a fat sparing agent
define rheology and syneresisrheology the science of the deformation and flow of matter it is the branch of physics concerned with the flow and
extruded starch cereal products that are prepared by pumping cereals through a small opening for instance pasta ready-to-eat cereals
what is etherification the act or process of making ether specifically the process by which a large quantity of alcohol is transformed into ether by
explain esterificationthe process of converting an acid into an alkyl or aryl derivative most frequently the process consists of the reaction of an
explain food applications of pullulanthe food applications of pullulan include due to its oxygen barrier properties it can be used as a packaging
food applicationsdextran can be used in food products as it is capable of moisture retention and inhibition of crystallization of sugar the
dextrandextran is a high molecular weight polysaccharide having alpha1rarr 6 alpha1rarr 3 linked glucans it is produced by the bacterial