Discuss the effect of chemical changes during processing on the nutritional value of proteins, highlight the pros and cons.

Biochemistry
9th Edition
ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Chapter1: Biochemistry: An Evolving Science
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Changes during processing
• Discuss the effect of chemical changes during processing on the
nutritional value of proteins, highlight the pros and cons.
• Describe in great detail the chemistry in the process of yoghurt
manufacture. Included in this description should be highlighting the
importance of the ingredients or components required.
• Discuss in detail the make up of collagen and how this affect its
properties
Transcribed Image Text:Changes during processing • Discuss the effect of chemical changes during processing on the nutritional value of proteins, highlight the pros and cons. • Describe in great detail the chemistry in the process of yoghurt manufacture. Included in this description should be highlighting the importance of the ingredients or components required. • Discuss in detail the make up of collagen and how this affect its properties
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