Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability

Dry cereal-like texture and high moisture content Meat-like texture and high moisture content None of the mentioned Neither of the mentioned Antibodies Antibacteria Antimycotic All of the mentioned Application as esters of the parabens Sprayed onto the surface by diluting in water Application as esters of the parabens & Sprayed onto the surface by diluting in water Neither of the mentioned With the increase in moisture, the level of sugar will decrease correspondingly to maintain a certain bacteriostatic effect Its level will vary depending on level of auxiliary water soluble solids, offering an increase in osmotic pressure None of the mentioned Neither of the mentioned Propylene glycol + sorbital impart softness to product Acts as a mold inhibator Serves plasticizing for texture All of the mentioned True, False True, True False, False False, True Prevent expansion of resulting plastic mass in the extruder Enhancing expansion of resulting plastic mass in the extruder Enhancing contraction of resulting plastic mass in the extruder None of the mentioned Water activity is less than one Water activity is less than one & High mold inhibitor High mold inhibitor Neither of the mentioned Fugacity of water vapor to fugacity of pure water at the specified system temperature and 1 atmospheric pressure Fugacity of pure water at the specified system temperature and 1 atmospheric pressure to fugacity of water vapor Fugacity of pure water at the specified system temperature and 1 atmospheric pressure Fugacity of water vapor Plastic, easily masticated Do not produce sense of dryness Less susceptible to fat oxidation All of the mentioned Flash pasteurization and returning to storage tank Flash pasteurization and into the final bottle Pasteurization by heating the filled and sealed bottle All of the mentioned To stabilize the wine chemically and physically by coagulating certain heat coagulable colloids To stabilize it microbiologically by destroying bacteria and yeasts To hasten aging All of the mentioned Can be used for heat sensitive alcohols Can be used to preserve the flavor and aroma of alcohol Neither of the mentioned Can be used for heat sensitive alcohols & preserve the flavor and aroma of alcohol 0.5 grain 5 grain 50 grain 500 grain Transform sugar into alcohol, by yeast Change alcohol into acetic acid using vinegar bacteria Transform sugar into alcohol, by yeast & Changing alcohol into acetic acid using vinegar bacteria Neither of the mentioned