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explain properties related to protein-protein interactionsproperties related to protein-protein interactions include dough formation one of the
define the process of dough formationyou already know that gluten is the protein found in wheat a unique property of gluten proteins of wheat grain
q emergency treatment of diarrhoeaemergency treatment and drug treatment severe dehydration is fatal and requires intravenous fluids and hence
explain about the thermoplastic extrusionthis is a major technique used for vegetable proteins at present thermoplastic extrusion leads to dry
define thermal coagulation and film formation1 thermal coagulation and film formation concentrated soy proteins can be thermally coagulated on a flat
alterations occurring in meat and poultrymeat as you already know is rich in proteins and contains most of the essential amino acids it is
explain about the texturizationproteins constitute the basis of structures and texture in several foods whether these come from living tissue
explain about the gelationgelation refers to the process where denatured molecules aggregate to form an ordered protein network proteins can form a
composition of oral rehydration salt who standard formulation1 sodium chloride common salt 35 g2 glucose 20 g3 trisodium citrate 29 g or sodium
define viscosity and consistency of protein systemsviscosity and consistency of protein systems are the important functional properties in fluid
define the viscosity of proteinviscosity reflects resistance to flow the main single factor influencing the viscosity behavior of protein fluids is
explain homogenization homogenized milk will not be affected as the fat globules are already broken up homogenization increases the viscosity of
explain caseincasein is an important example of protein which can be boiled without apparent change in stability the exceptional stability of casein
define precipitation or solubility of proteinsmost of the functional properties are dependent on the degree to which the proteins are soluble the
concept behind freezing the milkfreezing the milk also alters its composition and properties to a great extent let us learn about these changes as
define hydration properties of proteinsgeneral conformation of individual proteins in solution is largely dependent on the interaction with water the
define the functional properties of proteinsa hydration properties dependent on protein-water interactions which include properties like swelling
explain holding method of pasteurizationin the holding method of pasteurization 62oc for 30 minutes or the high-temperature short-time htst 71oc for
explain about the functional properties of proteinsit may be clear by now that functionality as implied to food ingredients refers to any property
q what is oral rehydration therapyoral rehydration therapy ort refers to providing fluids andor oral rehydration salt solutions to the patient an
q fluid management in diarrhoeafluid management the key to diarrhoea management is the early replacement of fluid lost in the stools through
explain the chemical properties of milkautoclaving milk wherein temperature of around 121oc is achieved causes browning the brown colour is due to
q explain therapy for diarrhoeathe therapy for diarrhoea thus consists of1 determining the status of dehydration2 fluid management oral rehydration
the first step should be to determine the status of dehydration we have already talked about the mild inoderate and severe dehydration in mild to
alterations occurring in milk and milk productsin the dairy industry milk is commonly given heat treatment for a wide variety of purposes depending