The additives that come into contact with food as part of packaging, holding, or processing are direct food additives.
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Based on the HLB value, which of the following would be the…
Based on the HLB value, which of the following would be the best emulsifier for an o/w emulsion?
Fats can exist in different crystalline forms; α is the leas…
Fats can exist in different crystalline forms; α is the least stable crystals.
Which of the following can break down carbohydrates into sim…
Which of the following can break down carbohydrates into simple sugars?
Which of the following is NOT used as an antimicrobial food…
Which of the following is NOT used as an antimicrobial food additive?
The process of digestion starts from mouth, and it only invo…
The process of digestion starts from mouth, and it only involves mechanical digestion.
Which of the following is NOT an advantage of synthetic colo…
Which of the following is NOT an advantage of synthetic coloring agents?
Which of the following substances is NOT required in yeast b…
Which of the following substances is NOT required in yeast bread?
Which of the following statement about the emulsifier is INC…
Which of the following statement about the emulsifier is INCORRECT?
The purpose of mixing the batter is to distribute ingredient…
The purpose of mixing the batter is to distribute ingredients and equalize the temperature throughout the mixture.