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Thermal pasteurization (named after inventor Louis Pasteur) is a relatively mild heat treatment, in which liquids, semi-liquids or liquids with particulates are heated at a specific temperature (usually below 100 °C) for a stated duration to destroy the most heat-resistant vegetative pathogenic organisms (Selective ) present in the food.
Which of the following is false ?
Mycotoxins are formed during the end of
Putting commercially sterile goods in sterile containers is referred to as
The hydrolysis of fats and oils produces
The source of enzyme alpha- amylase is:
Options:
1. Yeast
2. Bacteria
3. Mold
4. Virus
The elements present in the carbohydrates are
_____ help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavour and stability.
Which of the following sentence is INCORRECT with respect to storage temperature?
1g glucose provides how much energy.
Which of the following are the micronutrients?
