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Start learning 50% faster. Sign in nowWhich method used to preserves food by slowing down the growth and reproduction of microorganisms.
________ is not present naturally in food but is formed during the fermentation of sugar by bacteria
_____________is a method of drying in which the moisture in the food is frozen.
__________refers to complete destruction of microorganism.
Fermentation of glycerol in wine results in_____
The water activity is measured on a scale of range
In pre-cooling, water is mostly removed by:
For food application, only two frequencies are allocated for microwave heating……..&……..MHz.
In onion, pink color is due to:
Sorbic acid is mostly used as preservatives in which of the following food product?
a. Meat
b. Milk
