Recent questions tagged food-chemistry

Coconut oil contains a small fraction of unsaturated fatty acids, but still has a low melting point due to the presence oflarge amounts of long chain saturated fatty acid...

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

\begin{tabular}{l|l}Q. 136 & Which among the following statements is NOT correct? \\\hline& Cod fish is a major source of $\omega-3$ fatty acids. \\\hline& Beetroot is a ...

Q. 140 The weight of $10 \mathrm{~kg}$ dried cauliflower containing 5\% moisture (wet basis) after rehydration is $60 \mathrm{~kg}$. If the fresh cauliflower contained $8...

\begin{tabular}{|c|c|c|c|c|}\hline \multirow[t]{2}{*}{ Q. 145} & \multicolumn{4}{|c|}{\begin{tabular}{l}Match the method/ value used for measuring lipid characteristics i...

\begin{tabular}{|c|c|c|c|}\hline \multirow[t]{2}{*}{ Q. 147} & \multicolumn{3}{|c|}{ Match the process in Column I with the related food component in Column II } \\\hline...

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...