1.What type of fermentation is represented by the reaction: C6H12O6 + Yeast → 2 C2H5OH + 2 CO2?
2.Which of the following processes are considered part of fermentation industries?
3.Which enzyme is responsible for breaking down vitamin B1?
4.Eugenol is a key component found in the essential oil of which plant?
5.In which of the following products can diacetyl be found?
6.The scent of Ethyl butyrate is most similar to which of the following fruits?
7.Which acid is commonly found in rancid butter?
8.Which bacteria are most commonly employed in the dairy industry to ferment lactose into lactic acid?
9.Which of the following bacteria is responsible for producing acetic acid?
10.Tea undergoes which type of fermentation process?
11.Soy sauce is produced through the fermentation of which ingredient?
12.Saccharomyces cerevisiae is best classified as which of the following?
13.Which preservative is commonly added alongside sorbic acid during bread production?
14.Which of the following are the primary leavening agents used in barley preparation?
15.Identify the compound that acts as an anti-ripening agent from the following options.
16.What is the term used for substances added globally during manufacturing, processing, or storage to enhance the quality of food products?
17.What term is used for substances deliberately introduced into food products to increase their market value?
18.Compared to which method is tyndallization considered more dependable?
19.What is the typical water activity (Aw) value for dried food products?
20.What is the water activity (Aw) value of pure water?