The artificial sweetner stable at cooking temperature and does not provide calories is :
- Saccharin
- Aspartame
- Sucralose
- Alitame
The Correct Option is C
Solution and Explanation
Top Questions on food chemistry
- One mole of the octahedral complex compound \( \text{Co(NH}_3)_5\text{Cl}_3 \) gives 3 moles of ions on dissolution in water. One mole of the same complex reacts with excess of \( \text{AgNO}_3 \) solution to yield two moles of \( \text{AgCl}(s) \). The structure of the complex is:
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Questions Asked in NEET exam
- Which of the following enzyme(s) are NOT essential for gene cloning?
A. Restriction enzymes
B. DNA ligase
C. DNA mutase
D. DNA recombinase
E. DNA polymerase- NEET (UG) - 2025
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- A physical quantity P is related to four observations a, b, c, and d as follows: P = a3 b2 (c / √d) The percentage errors of measurement in a, b, c, and d are 1%, 3%, 2%, and 4% respectively. The percentage error in the quantity P is:
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- Dimensional analysis and its applications
A bob of heavy mass \(m\) is suspended by a light string of length \(l\). The bob is given a horizontal velocity \(v_0\) as shown in figure. If the string gets slack at some point P making an angle \( \theta \) from the horizontal, the ratio of the speed \(v\) of the bob at point P to its initial speed \(v_0\) is :
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A full wave rectifier circuit with diodes (\(D_1\)) and (\(D_2\)) is shown in the figure. If input supply voltage \(V_{in} = 220 \sin(100 \pi t)\) volt, then at \(t = 15\) msec:
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A sphere of radius R is cut from a larger solid sphere of radius 2R as shown in the figure. The ratio of the moment of inertia of the smaller sphere to that of the rest part of the sphere about the Y-axis is :
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Concepts Used:
Food Chemistry
Food chemistry isn't like any other science that tackles with uncovering science secrets. Some important and specific points about food chemistry are as follows:
- Responsible for handling a very major department within a food Science.
- It is known to deal with the chemical changes experienced by food during the process like Handling, Processing, and Storage.
- Deals with how drastic changes are dealt with by the food and its Composition.
- Food chemistry fishes out the suitable and best conditions for the sustainability of residual life processes. It helps us to maintain fresh vegetables and fruits.
- Food preparation, for commercial or home scale, is done by various processing techniques brought upfront by the food chemistry.
- It deals with both the biological as well as non-biological food components and interactions between .
Various components of food:
- Proteins
- Carbohydrates
- Fats
- Vitamins
- Minerals