• Zymase is the enzyme responsible for converting sugar into alcohol and CO₂.
  • Hydrogenated fat is a common adulterant in butter and ghee.
  • Pectinase enzyme is used for clarifying beverages.
  • Sodium nitrate is used as a meat-curing agent.
  • Cold sterilization refers to preservation by irradiation.
  • Egg is considered a nutritionally perfect food.
  • Salinometer is used to measure the strength of brine.
  • The Agricultural Produce Grading and Marketing Act was passed in 1937.
  • Saccharomyces cerevisiae and S. ellicidae are used in wine production.
  • Nicholas Appert is known as the Father of Canning.
  • Papain enzyme is used for tenderizing meat.
  • Freezing is considered the best way to preserve food produce.
  • Sodium Benzoate is used to preserve colored products.
  • Vitreous enamel containers are used for soft drinks and dairy products.
  • The enzyme responsible for browning in brinjal and apple is Polyphenol oxidase (Tyrosinase).
  • 26.5% is the maximum solubility of salt in solution.
  • The Food Product Order (FPO) was passed in 1955.
  • Ascorbic acid acts as an antioxidant.
  • The Consumer Protection Act was passed in 1986.
  • Enamel containers are used for canning colored grapes.
  • Asepsis is the practice of preventing microbial entry into food.
  • Blanching is the process used for enzyme inactivation in canning.
  • Acid Magnet-II is a banned food color in India.
  • Antoine Lavoisier is known as the Father of Food Nutrition.
  • Potassium Metabisulphite is used to preserve colorless products.
  • Gamboge is a banned vegetable color.
  • The main function of carbohydrates is to supply energy.
  • Sterilization refers to killing all viable microbes in food.
  • Only 2–3% of fruits and vegetables are processed in India.
  • The Prevention of Food Adulteration Act came into effect in June 1955.
  • Renin enzyme is used to produce cheese and curd.
  • Semi-perishable fruits and vegetables include apple and potato.
  • Sodium Benzoate and Potassium Metabisulphite are common preservatives in India.
  • CFTRI (Central Food Technology Research Institute) is located in Mysore, Karnataka.