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Scientist named as Reichert Meissl Value introduced this test. He invented that the range of volatile fatty acids should be in between 26-30. Therefore to determine the fraud mixing in oil or fat can be determined by this test. If the value of this test is less than 26, this indicates the adulteration in ghee.
Ferrous compounds’, catechol and ascorbic acid are used in active packaging as:
a. Ethylene scavenger
b. Oxygen scaveng...
Foods which contain abundant Folic acid are:
Options:
1. Green leafy vegetables
2. Organ meats
3. Milk
4. Cereals
In enzyme purification ______ process is used to separate or isolate suspended particles.
Rice or bread taste sweet on prolonged chewing because of the breakdown of starch in them. The enzyme in the saliva which takes part in this reaction is
The pressure is commonly used in HPP is
Match the spoilage symptom in Group-1 with the causative microorganism in group-2
Which of the following is/are anti-oxidant
The phase where there is no growth or even a decline in number of organisms is called
The method in which the cells are frozen dehydrated is called
Which one is used as preservative in many processed meat products?
