Question and answer
Which of the following is NOT a step in the process involved in dry milling of maize? a) Degermination b) Sifting c) Removal of moisture d) Diluting
"Diluting" is NOT a step in the process involved in dry milling of maize.
Question|Asked by Bum_Aquino
Asked 30 days ago|5/20/2019 7:12:04 AM
Updated 30 days ago|5/20/2019 7:36:52 AM
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"Diluting" is NOT a step in the process involved in dry milling of maize.
Added 30 days ago|5/20/2019 7:33:49 AM
This answer has been confirmed as correct and helpful.
Confirmed by Masamune [5/20/2019 8:04:27 AM], Masamune [5/20/2019 8:04:27 AM]
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Diluting is NOT a step in dry milling of maize. Explanation: Degermination, Sifting and Removal of moisture are all steps of dry milling of maize.
Added 30 days ago|5/20/2019 7:36:52 AM
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Questions asked by Bum_Aquino
Which of the following terms refers to the amount of protein absorbed by the body from a food source? a) Biological Value b) Limiting Value c) Reference pattern d) None of the mentioned
Question|Asked by Bum_Aquino
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Updated 37 days ago|5/13/2019 8:17:59 AM
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Biological Value refers to the amount of protein absorbed by the body from a food source.
Added 37 days ago|5/13/2019 8:17:21 AM
This answer has been confirmed as correct and helpful.
Confirmed by selymi [5/13/2019 9:28:51 AM], selymi [5/13/2019 9:28:51 AM]
Biological Value refers to the amount of protein absorbed by the body from a food source.
Added 37 days ago|5/13/2019 8:17:59 AM
This answer has been confirmed as correct and helpful.
Confirmed by selymi [5/13/2019 9:28:52 AM], selymi [5/13/2019 9:28:53 AM]
Which of the following is incorrect? a) Controlled cheese ripening is controlling some protein break down b) Proteins form films c) Egg white cannot be whipped d) If proteins are over-whipped, the film breaks, foam collapses
Question|Asked by Bum_Aquino
Not Answered
Updated 37 days ago|5/13/2019 9:16:56 AM
1 Answer/Comment
"Egg white cannot be whipped" is incorrect.


Added 37 days ago|5/13/2019 9:16:56 AM
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A substance intentionally added that preserves flavour and improves taste is called _____ a) Food additive b) Food adulterant c) Food contaminant d) Food materia
Question|Asked by Bum_Aquino
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Updated 34 days ago|5/16/2019 10:33:11 PM
1 Answer/Comment
A substance intentionally added that preserves flavour and improves taste is called Food additive.
Added 34 days ago|5/16/2019 10:33:11 PM
This answer has been confirmed as correct and helpful.
Confirmed by yumdrea [5/18/2019 1:26:50 AM], yumdrea [5/18/2019 1:26:51 AM]
What is “carryover” principle? a) Additives added in the raw materials are not present in the final products b) Antioxidant added to oil is present in all oil based products made from it c) All of the mentioned d) None of the mentioned
Question|Asked by Bum_Aquino
Not Answered
Updated 32 days ago|5/18/2019 7:58:54 AM
1 Answer/Comment
“Carryover” principle is Antioxidant added to oil is present in all oil based products made from it.
Added 32 days ago|5/18/2019 7:58:54 AM
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Confirmed by matahari [5/18/2019 8:34:17 AM], matahari [5/18/2019 8:34:17 AM]
_____ help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavor and stability. a) Buffering agents b) Sequestrants c) Anti-caking agents d) Anti-foaming agents
Question|Asked by Bum_Aquino
Not Answered
Updated 32 days ago|5/18/2019 12:37:03 AM
1 Answer/Comment

Buffering agents help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavor and stability.

Added 32 days ago|5/18/2019 12:37:03 AM
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