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Time-Temp. indicator→ Temp. Abuse →?
Losses of vitamins occurs in blanching due to
a) Leaching
b) Thermal destruction
c) Oxidation
d) Cooling
...When food placed in hot oil then what happens
Carbon dioxide is used in food packages due to.
…… is considered as good cholesterol& …. is considered as bad cholesterol.( HDL & LDL )
…. is a major fish allergens, belong to the ….binding proteins.
For the hydrogenation oil, the catalyst required is
The characteristic red color of hemoglobin is due to
..............is the main milk protein & present in milk in ….form.
Which of the following is/are Promoters of oxidation
a) Heat.
b) Light.
c) Degree of unsaturation
