Which of the given figures when placed in the 5th

Maillard reaction is 

Match the commodity group-1 with bioactive constituents group-2

In cryogenic freezing the liquid nitrogen temperature is:

T.S.S of Tomato puree should be (ºBrix)

For α- amylase production the micro-organism required is

This substance in food interferes with thyroxin and can produce goiter. It is called:

Which is associated with ‘browning’ disorder?

High value of BOD (Biochemical Oxygen Demand) shows:

Despite efforts to eliminate spoilage organisms during canning, sometimes canned foods are spoiled. This may be due to:

Which one of the following does VO2 max represent?