Recent questions tagged food-flavours

Match the food items listed in Column I with their respective flavoring agents in Column II.$$\begin{array}{|ll|ll|} \hline & \textbf{Column I} & & \textbf{Column II} \\ ...

​​​​​Which of the following contains the phytonutrient allicin?GrapeCauliflowerGarlicChilli

​​​Which of the following pigment does $\textsf{NOT}$ have pro-vitamin A activity?$\beta$-Carotene$\beta$-CryptoxanthinLycopene$\alpha$-Carotene

​​​​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...

The unique flavor of chocolate and cocoa is due to the formation of$5$-methyl-$2$-phenyl-$2$-hexenalCycloteneFuraneolMaltol

The product of cabbage fermentation by Leuconostoc mesenteroides isTempehNattoSauerkrautMiso

Which one of the following statements regarding moisture sorption isotherms of a dried food is NOT correct?At a given temperature, the difference between adsorption and d...

Match the anti-nutritional factor in Column I with their corresponding activity given in Column II.Column IColumn IIP. LectinFlatulenceQ. StachyoseChelates with divalent ...

Processing of fluid milk at $72^{\circ} \mathrm{C}$ for $15$ seconds is termed asHigh-temperature, short-time $\text{(HTST)}$ pasteurizationLow-temperature, long-time $\t...

The addition of which of the following to high-methoxyl pectin will result in gel formation?Calcium ionsHydrogen ionsSodium ionsSugar

Which of the following enzymes is/are used for the production of high fructose syrup $\text{(HFS)}$ from corn starch?$\alpha$-Amylase$\beta$-AmylaseXylose isomeraseGlucoa...