Enzymes and Adulteration in Food Industry Quiz

The Browning reaction is a chemical reaction that occurs in foods when exposed to heat, resulting in a brown color and characteristic flavor.

Enzymes play a crucial role in food processing, aiding in various processes such as fermentation, flavor development, and tenderization.

Adulteration refers to the addition of inferior, harmful, or unnecessary substances to food products, with the intention of deceiving consumers or cutting costs.

<p>Modes of adulteration include mixing cheaper substances with more expensive ones, adding artificial colors or flavors, and using low-quality ingredients.</p> Signup and view all the answers

<p>The enzymatic browning in foods</p> Signup and view all the answers

<p>By increasing the shelf life of food products</p> Signup and view all the answers

<p>The process of intentionally debasing the quality of food products</p> Signup and view all the answers

<p>By increasing production costs for food manufacturers</p> Signup and view all the answers

<p>A chemical reaction in foods that leads to the development of brown color and rich flavor</p> Signup and view all the answers

<p>Enzymes speed up biochemical reactions in food processing</p> Signup and view all the answers

<p>The process of intentionally adding lower quality ingredients to food products</p> Signup and view all the answers

<p>Adding synthetic colors or flavors to enhance the appearance of food products</p> Signup and view all the answers