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Denaturation is the process by which or foods or liquids are made unpleasant or dangerous to consume; it is done by adding a substance known as a denaturant. Aversive agents —primarily bitterants and pungent agents —are often used to produce an unpleasant flavor. For example, the bitterant denatonium might be added to food used in a ...
In biochemistry, denaturation is a process in which proteins or nucleic acids lose folded structure present in their native state due to various factors, including application of some external stress or compound, such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), agitation and radiation, or heat. [3]
Denaturation (biochemistry), a structural change in macromolecules caused by extreme conditions. Denaturation (fissile materials), transforming fissile materials so that they cannot be used in nuclear weapons. Denaturation (food), intentional adulteration of food or drink rendering it unfit for consumption while remaining suitable for other uses.
Salmonella is a bacterium that is often linked to poultry, eggs, dairy and other foods like fresh produce, meats and nuts. Most people who are infected experience diarrhea, stomach cramps and ...
Food physical chemistry is essential for improving the quality of foods, their stability, and food product development. Because food science is a multi-disciplinary field, food physical chemistry is being developed through interactions with other areas of food chemistry and food science, such as food analytical chemistry, food process ...
2007 – Pet food recalls occurred in North America, Europe, and South Africa as a result of Chinese protein export contamination using melamine as an adulterant. 2008 – Baby milk scandal, in China. 300,000 babies affected, 51,900 hospitalisations and 6 infant deaths.
Protein adsorption refers to the adhesion of proteins to solid surfaces. This phenomenon is an important issue in the food processing industry, particularly in milk processing and wine and beer making. Excessive adsorption, or protein fouling, can lead to health and sanitation issues, as the adsorbed protein is very difficult to clean and can ...
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