Get Started with ixamBee
Start learning 50% faster. Sign in now
Thermal pasteurization (named after inventor Louis Pasteur) is a relatively mild heat treatment, in which liquids, semi-liquids or liquids with particulates are heated at a specific temperature (usually below 100 °C) for a stated duration to destroy the most heat-resistant vegetative pathogenic organisms present in the food.
Water activity, a thermodynamic property, is defined as the ratio of ……… in a system and the …………at the same temperature .
...An operation in which continuous gas stream applied that flushes air out from the package prior to sealing is
Mina learns how different minerals and vitamins are affected when exposed to certain conditions. Which one of them did she NOT comprehend properly?
Vitamin ................and .......................are water-soluble.
Pectinase is industrially produced from
Black tea is a _________ type of tea exhibiting desirable______ oxidation
.........enamel is used for acidic foods
Invert sugar syrup results from the hydrolysis of sucrose to ______ and ______ (Both blanks need to be correct).
A process uses gases like CO2 at high pressure to extract food components known as
a) Solvent extraction
b) Supercritical...
Plate form test for milk does not include
