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.
Which out of the following is a non-reducing sugar?
Which is not true about microwave?Â
Which of the following is used for checking integrity of aseptic packaging material?
a)Â Â Â Â Â Sterility test
b)Â Â Â Â Â Drop test...
One gram of fat provides how many kcal?
This substance in food interferes with thyroxin and can produce goiter. It is called:
The unit of radiation energy is:
Phenylalanine is a/an:
Antibiotics tend to be:
Milk is an example ofÂ
a)Â Â Â Â Â Â Water dispersed in fat
b)Â Â Â Â Â Fat dispersed in water
c)Â Â Â Â Â Â Oil in water...
