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q what is a trained sensory panela sensory panel is the panel of members of which are capable of giving high reliability of judgements independent
q what is a mixture experimentmixture experiment is an experiment in which food quality indices are assured to depend on the relative proportion of
q what are factorial experiment studiesfactorial experiment studies determine the effect of some independent variables on food quality indices
q what are independent and dependent variablesindependent variables are the parameters such as ingredients and processing condition which have effect
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q what is trial and error methodtrial and error method is the simplest methodology in product development only one ingredient in the formulation is
pre and primary processing -some basic conceptsin the earlier three units we learnt about the principles and methods of food processing certain
q list the factors influencing product developmentthe factors influencing product development are growing urbanization changes in life style
q define product developmentproduct development is a future oriented practice and an effort to foresee the future needs of the market place and to
q dietary recommendations proposed by whomwe learnt about their etiological factors metabolic alterations clinical anifestations and dietary
procedures for determination and monitoring of shelf life direct shelf life determination requires batches of samples to be taken at significant
q prevention of coronary heart diseasesin view of the steep rise in the incidence of chronic degenerative coronary heart diseases several programmes
evaluation of food quality a common practice employed to evaluate the shelf life of a given food product is to determine changes in selected quality
microbiological changes microbes have the ability to multiply at high rates when favourable conditions are present prior to harvest fruits and
q complications during rheumatic heart diseaseinflammation of inning of heart pericarditis anaemia heart enlargement valve deformities mitral and
chemical changes during the processing and storage of foods several chemical changes occur that involve the internal food components and the external
q what are the symptoms of rheumatic heart diseasesymptoms generally appear after 1 to 6 weeks of the fever and sometimes the infection may have been
physical changes physical changes are caused by mishandling of foods during harvesting processing and distribution these changes lead to reduced
q explain about rheumatic heart diseaserheumatic heart disease rhd is a very common cause of cardiovascular disorder in children and adolescents in
q considerations for congestive cardiac failure- subjects with congestive cardiac failure often tolerate small frequent meals better than larger
q fluids requirement during congestive cardiac failurefluids fluid intake should be monitored in accordance with urine output and severity of oedema
q requirements of vitamins during congestive cardiac failurevitamins the requirements of all vitamins remain the same as per the rdi if the patient
q minerals requirements during congestive cardiac failureminerals since sodium and potassium are the major electrolytes associated with oedema it is
q fats requirements during congestive cardiac failurefat the quantity and quality of fat would be governed by the severity of hyper- lipidemia and
q carbohydrate requirement during congestive cardiac failurewhile the quantity of carbohydrate remains almost the same as per the rdi i e 60 of the