Coagulation
Coagulation- Coagulation, also known as blood clotting, is a complex physiological process that helps stop bleeding when a blood vessel is injured. It is a crucial mechanism to prevent excessive…
Syllabus of Diploma in Hotel Management and Catering Technology
Denaturation
Denaturation- Denaturation is a process in which a biological molecule, typically a protein or nucleic acid (like DNA or RNA), loses its native three-dimensional structure, and as a result, its…
Proteins
Proteins- Proteins are macromolecules essential for the structure, function, and regulation of cells in living organisms. They are one of the three major classes of biological macromolecules, alongside nucleic acids…
Retro gradation
Retro gradation- "Retrogradation" is a term used in various contexts to describe a backward or reverse movement or process. Its meaning can vary depending on the field or context in…
Dextrinisation
Dextrinisation- Dextrinization is a chemical process that involves the breakdown of starch molecules into smaller, simpler carbohydrates called dextrins. Starch is a complex carbohydrate made up of long chains of…
Gelatinization
Gelatinization- Gelatinization is a process that occurs when starches, typically found in foods like grains (e.g., rice, wheat, corn) and root vegetables (e.g., potatoes), absorb water and swell, leading to…
Carbohydrates
Carbohydrates- Carbohydrates are one of the three main macronutrients, along with proteins and fats, that provide energy to the human body. They are organic compounds made up of carbon, hydrogen,…
Changes taking place during cooking
Changes taking place during cooking- Cooking is a complex process that involves various physical and chemical changes in food. These changes can transform raw ingredients into a delicious and safe-to-eat…
Food emulsions
Food emulsions- Food emulsions are a type of colloidal system commonly found in various food products. They consist of two immiscible substances, typically oil and water, stabilized by an emulsifying…
Types and theory of emulsion
Types and theory of emulsion- Emulsions are colloidal systems consisting of two immiscible liquids, typically one being dispersed as small droplets in the other. The two primary components of an…