Question
Most important constituent in fruit for preparing jelly
isSolution
Pectin . Fruits and their extracts obtain their jelly forming ability from a group of substances called pectins. Pectin provides the three dimensional structure which results in a jellied product.
How long does it take to pasteurize milk at 72°C (172°F)?Â
___________is used to sterilize package in aseptic packaging.
0.005% is equal to
Which one of the following is not a food preservative?
Wine is a
Fish oil is an excellent source of
Full-cream milk contains:
Black tea is a _________ type of tea exhibiting desirable______ oxidation
Rice or bread taste sweet on prolonged chewing because of the breakdown of starch in them. The enzyme in the saliva which takes part in this reaction is
Combination of two or more than that methods for synergistic preservation is called
