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Start learning 50% faster. Sign in nowThe correct answer is D
SO2 reduces non- enzymatic browning by:
a. Inactivating polyphenol oxidase
b. Reacting with aldehyde group of sugars
...Pyshrophilic microorganisms can grow at about_______
Which of the following aims of the food processing
a) To extend the period during which a food remains wholesome
b) ...
Preservative used as anti-mold agent in bread
What is the proposed mode of action of benzoic acid?
a. Inhibits TCA cycle
b. Inhibits dehydrogenase enzyme involved in fatty acid oxid...
Which of the following characteristics are true for yeast?
Lard is an animal fat of _________ prepared by heat treatment of ________
Ninety five percent of fat digestion takes place in the:
The removal if air (O2) from packagesprior to sealing is beneficial effect for preserving the growth of _____________microbes.
Hen and Chicken disorder is associated with:
