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The sugar cane plant contains the enzyme invertase, which breaks down cane sugar (sucrose), which has 12 carbon atoms, to glucose and fructose, which each have six carbons VU Food Biotechnology removes the enzyme source. Failure to do so would result in a loss of sucrose during cane processing. Many other carbohydrases that break down cellulose or starch or breaks down more complex sugars into smaller units.
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While enzymes can cause food spoilage, they can also be used in food processing to produce specific products or to change the properties of specific products. Proteolytic enzymes obtained from plants can be used for softening
meat either by injecting an enzyme solution into the animals before slaughter or by using sprinkling powdered enzyme on the surface of the meat and allowing it to react before cooking.
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In the production of certain types of milk powder (e.g. for use in chocolate) lipases can be allowed to act on milk fat before drying to give it a special aroma finished product. Proteases can also be used to chill resistant beers, a technique used to remove proteins that would cause clouding in cold storage. Protein hydrolysates can be
made from the use of proteases from plant and animal acids. They have many for example, it is used as flavors, nutrients, and stabilizers to improve texture.
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Lipases, which break down fats to form fatty acids, are produced in molds that were allowed to grow in these cheeses. Enzymes produced by fungi then oxidize specific fatty acids that ultimately create unique, characteristic flavors. Li-fits too can be added to dried egg whites to improve whipping quality.