Define water activity. How does it influence the shelf life of food?
[5 marks]Explain the different types of water present in food systems and their roles.
[5 marks]Describe the structure of water and ice and explain how it affects food quality.
[5 marks]Discuss the importance of water in food processing and preservation.
[5 marks]Describe the properties of monosaccharides and disaccharides in foods.
[5 marks]Explain difference between monosaccharides and Disaccharides with example
[5 marks]What is invert sugar? How is it prepared and what are its applications in food products?
[5 marks]Classify lipids and explain their importance in foods.
[5 marks]Discuss the functional and nutritional roles of carbohydrates in food systems.
[5 marks]Classify proteins based on their structure.
[5 marks]Write chemical properties of lipids.
[5 marks]What is protein denaturation? Describe factors that cause it and its impact on food.
[5 marks]Describe the important properties of proteins used in food processing.
[5 marks]Explain the physical properties of lipids.
[5 marks]Explain the difference between Fats and Oil.
[5 marks]Give the classification of carbohydrate in details with example
[5 marks]Enlist the structure of protein and explain anyone. Page 1 of 1
[5 marks]