![]() ![]() Commercial uses of proteins in different food preparations(like Egg gels, Gelatin gels, Cakes, Confectionary items, Meringues, Souffles, Custards, Soups, Curries etc.Functional properties of proteins (Gelation, Emulsification, Foamability, Viscosity).Effect of heat on proteins (Denaturation, coagulation) Emulsifying agent synonyms, Emulsifying agent pronunciation, Emulsifying agent translation, English dictionary definition of.Type of proteins based on their origin (plant/animal).Solve any question of Surface Chemistry with:. Commercial uses of fats (with emphasis on shortening value of different fats) Emulsifying agents are those which acts as a stabilizer for emulsions and they prevents liquids from mixing.Effect of heating on fats & oils with respect to smoke point.Refining, Hydrogenation & winterisation.Autoxidation (factors and prevention measures) An emulsifying agent is a chemical compound that permits the mixing of two or more immiscible liquids.Classification (based on the origin and degree of saturation).Uses of carbohydrates in food preparations.Factors affecting texture of carbohydrates (Stiffness of CHO gel & dextrinization) The meaning of EMULSIFY is to disperse in an emulsion also : to convert (two or more immiscible liquids) into an emulsion.Effect of cooking (gelatinisation and retrogradation).It’s inter-relationship with food chemistry, food microbiology and food processing.
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