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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
explain radiation sterilizationvarious studies have been conducted which show the effect of processing on vitamins especially thiamine in one study
explain amino acid compositionin terms of amino acid composition high radiation doses such as those required for sterilization eg 25-27kgy do not
q carbohydrates requirement in chronic diarrhoeaadequate amount of carbohydrates i e 60-65 of the total energy should be given to the patient easily
q fats requirement in chronic diarrhoeatotal amount of fat may be restricted as its digestion and absorption is compromised in order to increase on
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q protein requirement in chronic diarrhoearequirements are increased only in chronic diarrhoea because of associated tissue depletion an additional
q dietary recommendations during diarrhoeathe diet should take into account the normal rdi and various adjustments made to the quantity and quality
define changes in gluten proteins during dough formationinitially gluten is formed when flour and water are mixed together the proteins in the flour
what is cold-shorteningit is important to point out that over-effective chilling of hot carcasses can lead to toughness if the temperature of the
q nutritional management for diarrhoeathe conservative concept of treatment for diarrhoea was not in favour of feeding adequate amount of food