Fods processed using high pressure technology ,gamma irradiation ,high electric field pulse and thermosonication are known as
Aminimally processed foods
BUHT processed foods
Caspetically processed food
Dall of the above
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Related Questions:
Which of the following statements are true?1:foods high in sugar and other solutes dry more slowly 2:as drying progresses the concentration of solutes in water increases causing the drying rate to slow 3:water that is most difficult to remove is that solutes in water increases causing the drying rate to slow 4:dryiong at high pressure occurs at lower temperature
When a deviation form critical limits happens what should be done ?
use of several methods like temperature (high or low),control of acidity ,control of water activity for preservation of food is known as
The first synthetic sweetening agent used was :
The sanitizer commonly used for treatment of drinking water: