We compelled the teacher to finish the class

_____ help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavour and stability.

The corrosion that is seen in lacquered cans due to acid products like citrus juice is called:

The source of enzyme alpha- amylase is:

Options:

1. Yeast

2. Bacteria

3. Mold

4. Virus

Following statement/statements mention the superiority of agar w.r.t. gelatin as a solidifying agent

FSSAI's limit for pesticide residue in packaged water is:

What are the signs and symptoms of Fluorosis?

Options:

1. Genu valgum disease

2. Mottled Teeth

3. Lathyrism

4. Conjunctival Xerosis

Which of the following compound is responsible for flavor of banana

a)    Pectyl acetate

b)    Benzaldehyde

Potable water should be tested as per which standard?

Phenylalanine is a/an:

Which of the following are physical contaminants causing damage to the quality of product?