This is the major constituent of most foods and it influences the structure, the appearance, taste of food and their susceptibility to degradation. what is it?
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This is the major constituent of most foods and it influences the structure, the
appearance, taste of food and their susceptibility to degradation. what is it?
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- This is the major constituent of most foods. It influences the structure, the appearance, taste of food and their susceptibility to degradation.Why are high-density lipoproteins (HDLs) considered beneficial?Discuss the similarity and difference between the following terms and describe briefly the corresponding application(s) in food analysis and characterization: (a.) acid value and amount of polar compounds; (b.) p-anisidine value and totox value; (c.) precipitation based on ionic strength and temperature.
- This is the major constituent of most foods. It influences the structure, the appearance, taste of food and their susceptibility to degradation. a. carbohydrates b. water c. moistureWhat is the optimum requirements of the squash soup to know if that soup is acceptable and high quality that gives nutritious to people?Effect of food processing on bioavailability of fat soluble, water soluble and mineral of one food product. food processing: frying food product: carrot
- How do you account for the differences in the amounts of proteins, lipids, carbohydrates, and nucleic acids in the hydrolysed liver extract?Consumption of yogurt containing live cultures is touted as critical to the health of your gut. Are there circumstances where the consumption of yogurt might be beneficial?Sensitivity to spoilage is affected by the water content of food. Why? please explain in detail
- Why is it important that the macronutrients calcium and phosphorus be ingested in approximately equal amounts?What are the sources of contaminants in food? What group of microorganisms is the most common food contaminants?Why isn't the cooking ofvitamin C-containing foodsappropriate for vitamin Csupply?