The solubility of protein is ________ at its isoelectric pH.
Proteins are denatured if food is heated above ________.
Factor considered constant in a moisture sorption isotherm, is ________.
________ is not a low pressures process.
UV radiation are excellent for food processing except for the fact that ________.
Potato are sliced, dried and then rehydrated. Corresponding water activity during adsorption will be ________ than that during desorption.
Zein is predominant protein of maize endosperm and is also called ________.
For liquid foods, viscosity is inversely related to their ________.
The treatment of waste water by infraction of sunlight, bacteria and algae using shallow ponds is called as ________.
HTST utilizes difference in ________ of the microorganisms and vitamins to create better product.
Bloom, overrun and crumb are terms associated with manufacture of _______, respectively.
Which of the methods is not commonly used to remove anti-nutritional factors from legumes?
Botanical name of hard wheat is ________.
For manufacturing of biscuits, wheat variety is used ?
Noodles are originated from....
Shortenings dose not impart ________ to bread.
Glutenin portion of gluten is responsible in dough for ________.
Match List-I with List-II
Choose the correct answer from the options given below:
In convection SI unit of heat transfer coefficient is ________.
In a market structure in which there are only few buyers ________.
In an active packaging, there is ________.
The relationship between Heat Utilization Factor (HUF) and Coefficient of Performance (COP) of a grain dryer is expressed as ________.
Cryogenic grinding improves the aroma of spices by minimizing the loss of essential oils of about ________.
In a multiple effect evaporator
At ________ relative humidity, the dry bulb temperature, wet bulb temperature and dew point temperature are same.