23:26 AA . l 51%&4- Name the heat transfer technique (s)/machine(s) involved in processing of thisfood product. List its/their advantages anddisadvantages.Your answer5- What are the macronutrients andmicronutrients present in the foodproduct? *Your answer6- What are the best techniques/ machinesused to analyze these nutrients? (ProximateAnalysis). Explain their principle briefly. *Your answerSubmitNever submit passwords through Google Forms.This form was created inside of Lebanese InternationalUniversity. Report AbuseGoogle Forms 23:26A ll 51%AYour answer2- Describe briefly the factors to beconsidered before accepting raw materialsof the food product from producer.Quality aspects, problems during sampling, safety,storage conditions, package, etc...Your answer3- List in proper order the processing stepsto produce the food product.Instead of drawing the flowchart of unit operations, writethe processing steps in proper order from raw materialsto final productYour answer4- Name the heat transfer technique (s)/machine(s) involved in processing of thisfood product. List its/their advantages anddisadvantages.Your answer

Food processing is the transformation of agricultural products into food, or of one form of food…

4- Name the heat transfer technique (s)/ machine(s) involved in processing of this food product. List its/their advantages and disadvantages. * Your answer 5- What are the macronutrients and micronutrients present in the food product? * Your answer 6- What are the best techniques/ machines used to analyze these nutrients? (Proximate Analysis). Explain their principle briefly. * Your answer

4- Name the heat transfer technique (s)/ machine(s) involved in processing of this food product. List its/their advantages and disadvantages. * Your answer 5- What are the macronutrients and micronutrients present in the food product? * Your answer 6- What are the best techniques/ machines used to analyze these nutrients? (Proximate Analysis). Explain their principle briefly. * Your answer

Nutritional Sciences: From Fundamentals to Food, Enhanced Edition

3rd Edition

ISBN:9781337486415

Author:McGuire

Publisher:McGuire

Chapter2: Nutritional Assessment And Dietary Planning

Section: Chapter Questions

Problem IBDWPA

See similar textbooks

Similar questions

Why are drinking water supplies still a major concern for many countries?
Source: http://www.hrrsa.org/tours/virtual-tour (This link is just for help) What is the difference between Class A and Class B biosolids? What kind does this facility produce? What are some uses of this kind of biosolid?
Why are food additives used? Classify them and give an example for each one.
What are two possible reasons for why food safety inspectors often use an overall nitrogen content test, instead of a Bradford assay, to determine the protein content in a product?
Why is boiling at standard temperature and pressure an inadequate method of processing for canned foods? It is a Multiple choice question. An image is attached
Downstream processing will primarily be concerned with initial separation of the bioreactor broth into a liquid phase and a solid phase, and subsequent concentration and purification of the product. Explain this statement
describe special characteristics in the analytical techniques of natural products
Question 1.Identify the various classes of weighing balance used in the pharmaceutical laboratory and give it ranges. Question 2.In your own words and explanation give out the tentative meaning of extemporated production or compounding
Name the three basic classes of drug targets in medicinal chemistry and indicate, which are the most/least important as targets for biologics? I don't sure if I answer these questions correctly. Hope someone can give me confirmation and explain to me how enzymes will be affected by bioloigcs? My answer so far: The three common classes of drug targets are; receptors, nucleic acid, and enzymes. As a target for biologics, the least important will be a nucleic acid, and the most important will be receptor and second enzymes. Biologic drugs such as monoclonal antibodies will bind to the antigens, which are overexpressed receptor that need to be deactivated. In this case, the monoclonal antibodies will act as an antagonist and block the ligand from binding to the antigens, which are extensively presented in cancer cells. In addition, it can also affect enzymes by.......?
What are the essential information that we must include in the manufacturer lebel?
Why might physicians resort to calling HDLs and LDLs “good” and “bad”?
What conditions could result in the degradation of oils and fats during storage?