Question
Vegetables are subjected to drying
after:Solution
Blanching (brief heat treatment) precedes drying to: Inactivate enzymes (e.g., polyphenol oxidase) that cause browning. Preserve color, flavor, and nutrients. Reduce microbial load. Sulfuring/sulphitation (SO₂ treatment) is specific to fruits like apricots.
Bacteria in which growth phase are more baro-sensitive
Match the preservative (group-1) with their examples (Group-2)
The spoilage of food is primarily determined by…, … &…Â
...........is the main milk protein & present in milk in ….form.Â
Biological value of Egg is…Â
Match the Enzyme (Group-1) with their industrial application (Group-2)
Which of the following is/are Promoters of oxidation
a)Â Â Â Heat.
b)Â Â Â Light.
c)Â Â Â Degree of unsaturation
Common organism, which produces enterotoxin, is
Which is/are Food-grade antioxidants
a)Â Â Â Propyl gallate
b)Â Â Â tertiary butylhydroquinone
c)Â Â Â butylated hydroxy toluene...
In intelligent food packaging which of the following is not an internal indicator.
