Which one of the following is commonly applied to plan order to destroy some enzyme systems prior to canning freezing or dehydration ____?
A. Blanching
B. Pasteurization
C. Sterilization
Fresh foods have water activity (Aw) of ______?
A. 0.99
B. 1.0
C. 1.6
Which type of bacteria grow best at refrigeration temperature 10°C ____?
A. Thermophilic
B. Psychrophilic
C. Mesophilic
D. All the above
Which type of bacteria grow best within the temperature range 55°C _______?
A. Mesophilic
B. Thermophilic
C. Psychrophilic
D. All the above
Pynivate carboxylase is an example of _______?
A. Ligases enzyme
B. Isomerase enzyme
C. Lysos enzyme
D. Hydrolases enzyme
fumerase is an example of _____?
A. Ligase enzyme
B. Isomerases enzyme
C. Lysose enzyme
D. Hydrolase enzyme
Transminase is an example of ________?
A. Hydrolases enzyme
B. Oxireductases enzyme
C. Ligase enzyme
D. Transferases enzyme
Chemically or bio chemically enzymes are primarily _______?
A. Carbohydrates
B. Lipids
C. Vitamins
D. Proteins
Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of ______?
A. C11C20fatty acids
B. C20C22fatty acids
C. C12C20fatty acids
D. C4——–C16fatty acids
Colour changes leading to brown, grey and other in fresh and cured meat can be arise from _____?
A. Biochemical changes
B. Physical changes
C. Microbial activity
D. enzyme activity
