Dry storage is done at temperature of above

The difference between frozen dessert and ice cream is:

Match the spoilage symptom in Group-1 with the causative microorganism in group-2

Ferrous compounds’, catechol and ascorbic acid are used in active packaging as:

a.    Ethylene scavenger

The thermal conductivity of food is influenced by

Enzyme hydrolyzing bacterial cell wall is called

Yeasts grow most in frozen fruits during:

Aflatoxins is produced by

What is the operating principle behind oven drying for determining moisture content of foods?

Following statement/statements mention the superiority of agar w.r.t. gelatin as a solidifying agent

_____________enzyme breaks down naringin in_________ juice to reduce bitterness.