Nutritional Sciences: From Fundamentals to Food, Enhanced Edition
3rd Edition
ISBN: 9781337486415
Author: McGuire
Publisher: Cengage
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Explain the following functional properties indicating the macronutrients which exhibits such functionalities and how they can be applied in food product development.
dextrinisation
caramelisation
preserving
gelation
denaturation
coagulation
shortening
plasticity
aeration
retention of moisture
gelatinisation
Stellvester Ajero is a farmer who raises deer in his ranch. He has 100 female deer age 3–15 months. The deer require 22 MJ of metabolizable energy per day during the spring months. The deer are being fed a mixture of 50% wheat and 50% silage. The wheat contains 85% dry matter (DM) and has 12.5 MJ metabolizable energy per kilogram of DM. The silage has 30% dry matter and 10.5 MJ metabolizable energy per kilogram of DM.a) How many kilograms of feed are required per day to feed the 100 deer?b) Calculate the energy (in MJ) converted to body tissue on a daily basis. Assume that 19% of the feed consumed is excreted as undigested material. Of the remaining 81% that is digested, 78% is used in generating metabolic waste products and heat. The remaining is incorporated into tissue.
Macronutrients are measured in:
Grams
Milligrams
Mole
Calories
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