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_________is a physical or chemical method of food preservation where all microorganisms present in food are destroyed.
Most enzymes are active in pH range
a) 3.5-9.5
b) 4.5-8
c) 4-7
d) 3.5-6
Which macro nutrient plays major role in building muscle mass
Statement 1: There will be a shift of demand snacks, convenience food and organic and diet food. Statement 2: High taxation is a constraint for the food...
The naturally derived food substance ______ acts as a nutraceutical in cancer therapy.
It is define as equilibrium water content of a sample at some appropriate temperature and low relative humidity.
Partial removal of water is known as
Which of the following helps to retain color of meat
The partial removal of water from liquid foods by boiling off water vapour, known as
The temperatures used for canning foods ranges from ____________________
