Recent questions in Chemical and Biochemical Changes

​​​​Which of the following sequence of events occurs during formation of egg-white gel?Assume: $\mathrm{P}_{\mathrm{N}}$: Native protein; $\mathrm{P}_{\mathrm{D}}$: Denat...

​​Which of the following is/are inhibitor(s) of enzymatic browning in peeled potatoes?Citric acidEDTAMannitolAscorbic acid

​​​​Match the following enzymes in $\textbf{Column I}$ with their applications in $\textbf{Column II}$.$$\begin{array}{|l|l|l|l|} \hline & \textbf{Column I} & & \textbf{C...

Which of the following steps in food processing is/are used to reduce the acrylamide formation in food products?Pretreatment using asparaginaseLowering the pHIncreasing t...

\begin{tabular}{|c|c|}\hline Q. 139 & \begin{tabular}{l}Orange juice is packaged aseptically and stored under ambient conditions. The \\degradation of vitamin $\mathrm{C}...

\begin{tabular}{|c|c|c|c|}\hline \multirow[t]{2}{*}{ Q. 142} & \multicolumn{3}{|c|}{\begin{tabular}{l}Match the enzyme in Column I with its application in food processing...

Q. 152The average moisture binding energy of a plant protein based snack at $8 \%$ moisture content (dry basis) is $3200 \mathrm{cal}^{-1} \mathrm{~mol}^{-1}$. If the wat...