What is the simplest most effective explanation between caramelization and Maillard reaction? Please explain to me what the fundamental differences are between these two technical terms and provide an example of each.
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I need help getting a systematic guide on shelf-life determination of foods.
I came across the term protocooperation when I was reading about yoghurts. What is it and how do the yoghurt culture bacteria exhibit it? What are its benefits in yoghurt manufacturing?
Running a successful dairy farm involves more than just tending to cows and milking them. It requires proper management and organization of various records and documentations. Keeping accurate and up-to-date records is essential for maintaining the efficiency, profitability, and compliance ...
Please explain to me in basic terms what steric hindrance is and its significance. An analogy would be fine too.
Shigella is a species of enteric bacteria that causes disease in humans and other primates. Shigella is gram-negative rods that are non-motile and non-spore forming. The bacteria are primarily a human disease but has been found in some primates. Shigella are facultative anaerobes, similar to enterics ...
This is a gram-positive anaerobic spore bearing bacilli that is present abundantly in the environment, vegetation, sewage and animal faeces. Perfringens food poisoning is most commonly caused by organisms producing type A enterotoxin. The other types of enterotoxin (B to G) do ...