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Dry ice is the solid form of carbon dioxide. It is commonly used for temporary refrigeration as CO₂ does not have a liquid state at atmospheric pressure and sublimates directly from the solid state to the gas state.
The effectiveness of many chemical preservatives depends primarily on the food:
An operation in which continuous gas stream applied that flushes air out from the package prior to sealing is
Essential food components for health are called
The limiting amino acid in green vegetables is:
Saponification number is the number of milligrams of KOH required to saponify 1 g fat. Which of the following statement is true about saponification ...
The reaction between Amino acid and reducing sugar is known as:
Which of the following factors not affect microbial growth.
a) pH
b) Moisture
c) Oxidation-...
Optimum activities of __________ in the presence of yeast is desirable in dough making.
Yeasts grow most in frozen fruits during:
Pathogenic bacteria cannot grow below a water activity of……..
