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alterations occuring in cereal amp cereal products legumesyou are already aware of the chemical composition of cereals and pulses we will now
q managing diarrhoea in childrenmanaging diarrhoea in children is of great concern the guidelines for the same are as follows1 the first objective is
q dietary management of children with diarrhoeadiarrhoeas are more common in children and malnutrition often leads to the elicitation of this symptom
explain gelationgelation which occurs when yolk is frozen and thawed is apparently due to the aggregation of yolk lipoproteins because of the
explain denaturation and coagulation denaturation and coagulation of the proteins are considered to be the chemical changes since they involve the
define the density of egg the density of egg products is not affected by dehydration when a dried egg product is reconstituted to its natural
a few simple tips which should be given to the patientbullboiling steaming baking pressure cooking should be encouragedbull consume small and light
q fluids requirement in chronic diarrhoeafluids intake should be liberal to minimize the risk of dehydration remember we read about fluid management
q vitamins and minerals requirement in chronic diarrhoealoss of vitamins is related to the degree of mucosal damage in chronic diarrhoea which in
explain nutritional properties of the eggsdrying of eggs under normal conditions causes little loss of the nutritional properties of the eggs vitamin
q fibre requirement in chronic diarrhoeafibre insoluble fibre in the form of skins seeds and structural plant materials should be strictly avoided to
residue is defined medically as the solid contents that have reached the lower intestine a low residue diet is composed of foods which are easily
define binding of protein with other compoundsin addition to water lipids and volatile flavours food proteins can bind a number of other substances
alterations occurring in eggthe quality flavour composition and functional properties of eggs are adversely affected more rapidly and to a greater
what factors lead to spoilage of fish flesh a difference in the composition of tissues among different species climate procurement and holding
define interactions between volatile substances and proteinsflavour binding may involve adsorption at the surface of food or penetration to the food
explain the flavour bindingsome protein preparations although acceptable from a functional and nutritional stand point necessitate a deodorizing step
what is ribosebrowning in canned fish is commonly associated with ribose undesirable colour changes in shellfish during canning often involve
define prolineit is a prominent amino acid found in fish and may contribute to sweetness the sugars ribose glucose and glucose-6-phosphate are
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