Explanation: α-Amylases (EC 3.2.1.1) are starch-degrading enzymes capable of hydrolyzing α-1,4 glycosidic bonds of polysaccharides, which results in the production of short-chain dextrins (37). These enzymes are widely distributed in all living organisms.
An operation in which continuous gas stream applied that flushes air out from the package prior to sealing is
Which of the following steps are not involved in glass container making?
A process uses gases like CO2 at high pressure to extract food components known as
a) Solvent extraction
b) Supercritical...
The source of enzyme alpha- amylase is:
Options:
1. Yeast
2. Bacteria
3. Mold
4. Virus
Butter or ghee is adulterated with the addition of……..
Which of the following microorganism is eliminated in canned foods?
For α- amylase production the micro-organism required is
The term IQF stands for
The macronutrient which is a structural component of the cell wall and activates the enzymes is
The phase where there is no growth or even a decline in number of organisms is called
