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The characteristic taste of some cheeses is caused by the action of lipases on milk fat contained in it. To get the special flavors of Roquefort, Gorgonzola, or blue cheese, the milk fat must first be broken down into fatty acids, which can then be oxidized. Lipases, which break down fats to form fatty acids, are produced in molds that were allowed to grow in these cheeses
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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. There are many applications of enzyme technology that involve the use of carbohydrate-splitting enzymes. In the production of malt, barley is germinated to obtain the enzyme which converts starch into sugar (maltose) which yeast can convert into ethyl alcohol and carbon dioxide.
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So, the enzyme can be used for a number of substrate transformations. Moreover, in this form (immobilized enzyme), the active substance is much less subject to inactivation, such as e.g for example high temperature.
Restoring and enriching the taste of some processed foods can be achieved by adding enzymes.
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Examples of this include the conversion of allin in garlic to garlic oil with allinase and the addition of an enzyme preparation from mustard seeds to dehydrated cabbage that restores flavor by converting flavor precursors to
volatile sulfur-containing compounds responsible for familiar flavors.