Found 59 presentations matching your search
This is a presentation on pectic substances and gums. It covers all 4 types of pectic substances - p...
Physic-chemical properties �Food enzymes �Food additives
Food technology is a branch of food science that addresses the production, preservation, quality co...
Chapter- Fruits & Vegetables
Pectinase is an enzyme that catalyzes the breakdown of pectin, a polysaccharide found in plant cell ...
Chemical changes caused by microorganisms in foods
Cell wall | structure composition and Functions A cell wall is an outer layer surrounding certain ce...
biochemical defence mechanism of plants
this provides information about toxins and enzymes produced by bacteria which plays major role in pr...
Imbibition is a special type of diffusion when water is absorbed by solids-colloids causing an enor...
Antinutrient is actually a real scientific term used to refer to any compound, such as glucosinolate...
this presentation explains the process of water uptake by plant roots
Golgi complex - Structure and Functions
Physiology and Biochemistry of Fruit Ripening, Biochemical changes during ripening
General understanding for first year botany students
Food deterioration
Carbohydrates
Just an description about about diatoms. But this includes all the aspects i.e., all information abo...
structure and function of golgi body
This presentation deals with the classifications of algae based on Smith and Fritch System. This pre...
This ppt has been made by Xanthophyceae also known as yellow green algae. It occupies second posit...
FOOD ADDITIVES USEFUL FOR Mpharm 1st year pharmaceutical analysis
