Complete the following series: AP, DQ, HR, MS,

Amino acids are used as food additives for which of the following reasons?

This highly alkaline substance neutralizes acidic chyme for enzyme action. It is called:

Which of the following is usually the longest part of drying operation

Atomization is a unit operation, which is used for

a)       Size-reduction operation

Threshold level of ethylene in fruit and vegetable:

In which of the following method, heating is due to electrical resistance of a food

Pectinase is industrially produced from

_________number of phase are there in the growth cycle of bacteria.

In curd fermentation the chief carbohydrate in milk converts to ______.

Which statement is true for blanching?

a)    Blanching removes some surface dirt and microorganisms.