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what are the reasons of food processingthe reasons for food processing may vary but the main objectives are topreserve the nutritive quality of food
what is the food processingfood processing as you learnt earlier involves the conversion of raw materials and ingredients into an acceptable food
categories of fats and oilsyou already know that fatty acids are the lipid-building blocks it is customary to divide the fatty acids into
why and how does the food get spoiled there are several causes of food spoilage these include growth of microorganisms such as bacteria molds and
explain about the food spoilagefoods gradually undergo deterioration or spoilage from the time they are harvested caught slaughtered or manufactured
define the objectives to learn about the food processingafter studying this unit you will be able to discuss the concepts and aims of food processing
explain acylglycerolsthe most abundant class of food lipids is the acylglycerols also known as glycerol esters of fatty acids which dominate the
define the food processingwe are all aware that delay in the use of fresh foods alters its freshness palatability and nutritive value therefore it
explain about fats and oilsfats and oils are a unique class of agricultural products in that a high degree of interchangeability among them is
explain about the biosensors and caramelizationbiosensors a device that utilizes biological materials to monitor the presence of several
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