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Start learning 50% faster. Sign in nowThe FSSAI introduced which logo for fortified staple food products?
Combination of two or more than that methods for synergistic preservation is called
Change in lipids leading to undesirable flavor/odor is called:
… …&……… ultrasound is normally used to monitor food products or processes.
The first synthetic sweetening agent used was:
An instrument to measure dough's physical properties is called:
Which of the following is a fermentation process?
_____ help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavour and stability.
Which of the following factors not affect microbial growth.
a) pH
b) Moisture
c) Oxidation-...
Which food preservative inhibit fungal growth and non-enzymatic browning in fruit juice