Found 53 presentations matching your search
This is a presentation on pectic substances and gums. It covers all 4 types of pectic substances - p...
Enzyme pectinase bao gồm nhiều loại enzyme khác nhau như polygalacturonase, pectinesterase,...
Pectinase is an enzyme that catalyzes the breakdown of pectin, a polysaccharide found in plant cell ...
Physic-chemical properties �Food enzymes �Food additives
Chemical changes caused by microorganisms in foods
Chapter- Fruits & Vegetables
Food technology is a branch of food science that addresses the production, preservation, quality co...
biochemical defence mechanism of plants
FOOD ADDITIVES USEFUL FOR Mpharm 1st year pharmaceutical analysis
Food deterioration
this provides information about toxins and enzymes produced by bacteria which plays major role in pr...
Physiology and Biochemistry of Fruit Ripening, Biochemical changes during ripening
Cell wall | structure composition and Functions A cell wall is an outer layer surrounding certain ce...
Fruit Ripening and Changes occurring during Ripening
Carbohydrates
Golgi complex - Structure and Functions
Gums: These are considered to be pathological products formed following injury to the plant or ...
structure and function of golgi body
Carbohydrate physical properties - optical isomerism, optical activity, mutarotation. Carbohydrate c...
MACERATION AND SMEARS
Antinutrient is actually a real scientific term used to refer to any compound, such as glucosinolate...
food preservation and packing
