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Losses of vitamins occurs in blanching due to
a) Leaching
b) Thermal destruction
c) Oxidation
d) Cooling
...CO2emitters are used in active packaging of
a) Vegetables and fruits
b) Fish
c) Meat
d) Poultry
...Which of the following is/are NOT permitted in the production area.
a) Jewelry like earrings, necklace, watch.
Which of the following statements true about lipid
a) Saturated fatty acids have single bond between C-C.
Which is/are Food-grade antioxidants
a) Propyl gallate
b) tertiary butylhydroquinone
Match the microorganisms (Group-1) with their metabolites (Group-2)
What is the sweetness of Sucralose in relation with sucrose?
a) 150×
b) 300×
c) 450×
…. is a major fish allergens, belong to the ….binding proteins.
Carbon dioxide is used in food packages due to.
The characteristic red color of hemoglobin is due to
...