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Recognising an oxidation problem: Recognition of symptoms that allow the diagnosis of an oxidation problem is also important. Evidence that oxidation has occurred is generally quite apparent. Obvious signs are: 1. Rancidity. Oxidation of fats and oils results in off-odours and off-flavours. 2. Colour changes. Oxidation can result in either lightening or darkening in colour, depending upon the substrate. For example, fats and oils tend to darken. Pigments, especially carotenoids, tend to lighten. 3. Loss of odour . Essential oils such as citrus oils lose their distinctive fruity high notes of odour. 4. Viscosity changes . Fats and oils tend to thicken due to polymerization that is catalysed by free radicals.
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?
