The interaction of _____ and _____ occurs during conventional dehydrat – McqOptions

MCQOPTIONS

1.	The interaction of _____ and _____ occurs during conventional dehydration of food.
A.	Amino acids and proteins
B.	Amino acids and reducing sugars
C.	Carboxylic acids and alcohols
D.	Alcohols and minerals
Answer» C. Carboxylic acids and alcohols

Discussion

No Comment Found

Related MCQs

Statement 1: Chemical reactions _____ during dehydration and storage of dehydrated material.Statement 2: The low cost of dried meat, fish and eggs is because _____
Statement 1: The retention of ______ is improved at approximately 48 deg C and in either nitrogen or air.Statement 2: In _____ food items sulphite content is greatly retarded.
The glucose content in which of the following products needs to be reduced before fermentation/ enzyme treatment.
_____ treatment of potatoes for dehydration offers a means to control heat damage during damage and to control browning.
Statement 1: _____ undergoes considerable drying on trees itself.Statement 2: Which of the following is not lye peeled.
Which of the following is NOT a method of controlling enzymatic browning?
The interaction of _____ and _____ occurs during conventional dehydration of food.
Statement 1: Enzyme reaction is dependent of concentration on enzyme only and not substrate.Statement 2: Do enzymes catalase and peroxidase show residual enzyme activity?
Statement 1: Enzyme reaction decrease with the decrease in moisture levels.Statement 2: Enzymes get inactivated near the boiling point of water.
Statement 1: High temperatures may affect proteins to a large extent.Statement 2: Carbohydrate loss is the maximum in _____ and may lead to browning or caramelization.