1. REJIMOL N.PNATURAL SCIENCE 2. SOURCE OF LIPIDSFAST FOODS SNACKSBISCUITS 3. LIPIDS•Lipids are a broad group of naturallyoccurring molecules which includesfats, waxes,…
1. LIPIDS OF PHYSIOLOGICAL SIGNIFICANCE&ITS ROLE IN HEALTH AND DISEASES Presented by,Shruti Sharma (D.Phil Scholar) 2. Why lipids are important-Lipids are important to…
Slide 1 Slide 2 Enzymatic Hydrolysis Hydrolases - ubiquitous presence of hydrolases in foodstuffs - extremely important mechanism of introducing sensory alteration in food…
Slide 1 Methods: IP/WB Combination Purpose: to identify binding partners for a protein (e.g., integrin alpha6) Method: Immunoprecipitate integrin alpha6, using anti-integrin…
Transforming the American Diet Presented by Jean Zancanella MS RD Division of Nutrition, University of Utah June 12, 2007 The Newest Food Fear! What are trans fats? Trans…