Food Chemistry and Microbiology

Which sugar is classified as a reducing sugar?

What protein is primarily responsible for gluten formation in wheat flour?

The Maillard reaction primarily involves a chemical reaction between which two compounds?

Which vitamin is most susceptible to degradation by heat and light?

What is the scientific name for the browning that occurs when a cut apple is exposed to air?

What is the primary cause of lipid oxidation in food products?

Which of these amino acids is considered essential?

What is the key function of emulsifiers in food production?

Below what water activity (aw) level is microbial growth typically inhibited in food products?

What is the primary role of pectin in food processing?

Which microorganism is most commonly associated with foodborne botulism?

What is the primary source of contamination in foodborne salmonellosis outbreaks?

What is the typical optimal temperature range for mesophilic bacteria growth?

Which type of microorganism demonstrates the highest resistance to heat treatment?

What is the main objective of pasteurization in milk processing?

Which microorganism is known to produce aflatoxins in food?

What is the primary health concern associated with Listeria monocytogenes in food products?

What is the most effective method for eliminating norovirus from contaminated food items?

Which foodborne pathogen is most frequently linked to the consumption of raw shellfish?

What is the primary scientific reason that canned food products may bulge?

What is the main purpose of blanching vegetables before freezing?

Which drying method is the best at preserving the nutritional content of heat-sensitive foods?

What minimum temperature is required to sterilize low-acid canned foods during thermal processing?

What is the primary function of using nitrates in processed meat products?

Which food processing technique uses high hydrostatic pressure to inactivate microorganisms?

Which mode of heat transfer occurs primarily through direct molecular contact?

What is the role of a plate heat exchanger in dairy processing?

In food drying processes, which factor most significantly influences the drying rate?

Which type of fluid flow is characterized by smooth, orderly movement of liquid particles?

What is the primary scientific reason for using food extrusion in snack product manufacturing?

Which government agency in the Philippines is responsible for enforcing food safety regulations?

What is the overarching purpose of the Food Safety Act of 2013?

What primary role does the FDA serve in the context of food manufacturing?

What does HACCP stand for in the context of food safety?

What is the primary function of antioxidants in food applications?

Which type of packaging is MOST effective at preventing enzymatic browning in minimally processed fruits and vegetables?

A food product has an initial microbial load of $10^6$ CFU/g. If a thermal process provides a 6D reduction, what will be the final microbial load?

You are formulating a low-sodium soup and need to replace the salty flavor. Which of the following ingredients would BEST enhance the perception of saltiness without adding sodium?