The smoke point decreases as oil is repeatedly used for frying, and the quality is reduced.
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Which of the following statement about enzyme usage during p…
Which of the following statement about enzyme usage during processing is INCORRECT?
The smoke point decreases as oil is repeatedly used for fryi…
The smoke point decreases as oil is repeatedly used for frying, and the quality is reduced.
Which of the following is a sequestrant?
Which of the following is a sequestrant?
This figure is a(n) __________ emulsion.
This figure is a(n) __________ emulsion.
Emulsifiers should easily adsorb at the interface, reduce in…
Emulsifiers should easily adsorb at the interface, reduce interfacial tension, and form a stable interfacial film.
Most of the commercial baking powder is single-acting.
Most of the commercial baking powder is single-acting.
The use of preservatives can help to stop all foodborne illn…
The use of preservatives can help to stop all foodborne illness.
Over 1 day, the loss of foam volume for A, B, C, D, E is 5 m…
Over 1 day, the loss of foam volume for A, B, C, D, E is 5 mL, 10 mL, 15 mL, 15 mL, and 20 mL, respectively. Which one of them is the most stable one?
Which of the following statements on the leavening agent is…
Which of the following statements on the leavening agent is INCORRECT?