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Which of the following can be attributed to Maillard Reaction?
1. Foods that undergo Maillard Reaction contain both protein and carbohydrates.
2. It is a chemical reaction between an amino acid and glucose or fructose.
3. This reaction results in a flavour of food.
4. It is a technigue of preserving fruit.

Which of the following can be attributed to Maillard Reaction?
1. Foods that undergo Maillard Reaction contain both protein and carbohydrates.
2. It is a chemical reaction between an amino acid and glucose or fructose.
3. This reaction results in a flavour of food.
4. It is a technigue of preserving fruit. Correct Answer 1, 2 and 3

Related Questions

In a batch process, the reaction takes place in the presence of an acid medium. The acid is drained from the reaction vessel at the rate of 15ml/s as a result of the density difference of the acid from the reacting component. To avoid wastage of acid, it is recycled to an acid tank which has 1000 L capacity. The acid drained from the reaction vessel, picks up 50 g/L solids from the reactor. Acid is fed once again to the process from acid tank. When the process is started, the acid is almost pure in the tank as a result of filtration. As the reaction proceeds, acid in the tank gets more and more contaminated with the solids. The concentration of the solids should not exceed 100 g/L from the process point of view. The batch time is 16h. Estimate whether the concentration of the solids will exceed 100g/L during the batch reaction.
Assertion (A) Flavour potentiators are used to enhance the flavour of the food.
Reason (R) They exert their action of flavour enhancement by adding their own distinctive flavour.
S1: Frozen foods are so popular today that many people wonder how they ever lived without them.
P: Near the North Pole, where the ground stays frozen all the year around, there is no problem of preserving foods.
Q: Actually, people who live in cool climates have had frozen foods for a long time.
R: Ice helped them when they could get it, but they couldn't get it very often.
S: But people who live in warm climates have not always been able to keep food fresh.
S6: Now refrigerators and deep freezers preserve many foods that could not be kept any other way.

The Proper sequence should be:
Consider the following statements regarding genetic code and choose the correct answer:
1. The genetic code is degenerate
2. In all amino acids the first two bases are the same in all the codons that represent a particular amino acid
3. The number of codons an amino acid can claim is proportional to the frequency of the amino acid in proteins
4. Amino acids with codons ending in U or A also have codons ending in C or G respectively
In tomato plant, red (R) is dominant over yellow (r) for fruit color and purple (P) is dominant over green (p) for stem color. Fruit color and stem color assort independently. The number of progeny plants of different fruit/stem colors obtained from a mating are as follows:
Red fruit, purple stem - 145
Red fruit, green stem - 184
Yellow fruit, purple stem - 66
Yellow fruit, green stem - 47
What are the genotypes of the parent plants in this mating?
Analysis of a hexapeptide using enzymatic cleavage reveals the following result:
• Amino acid composition of the peptide is: 2R, A, V, S, Y
• Trypsin digestion yields two fragments and the compositions are: (R, A, V) and (R, S, Y)
• Chymotrypsin digestion yields two fragments and the compositions are: (A, R, V, Y) and (R, S)
• Digestion with carboxypeptidase A yields no cleavage product.
Given: Trypsin cleaves at carboxyl side of R. Chymotrypsin cleaves at carboxyl side of Y. Carboxypeptidase A cleaves at amino side of the C-terminal amino acid (except R and K) of the peptide.
The correct amino acid sequence of the peptide is:
The given pie chart represents the popularity of ice-cream flavours in the year 2005. In 2005, if 10% of the 'other' category is mix fruit flavour and 1570 people surveyed preferred mix fruit flavour, then how many people were surveyed?
The given pie chart represents the popularity of ice-cream flavours in the year 2005. In 2005, if 40% of the 'other' category is mix fruit flavour and 1570 people surveyed preferred mix fruit flavour, then how many people were surveyed?
Phytase, an enzyme produced by Aspergillus niger can be adsorbed on microcrystalline cellulose powder (MCCP). The adsorption follows a Langmuir isotherm and the maximum concentration of the protein that can be obtained on the adsorbent is 70 mg cm-1. At a concentration of 50 mg L-1 of protein in the solution, the concentration of protein on the adsorbent reaches 35 mg cm-1. It is desired to recover 90% of the protein from 1.5 liter of the cell free culture filtrate containing 220 mg L-1 protein by addition of MCCP to the solution. The concentration of the protein adsorbed on the solid at equilibrium will be:
Fresh fruit contains 78% water and dry fruit contains 20% water. The remaining part of fruit is pulp. How much dry fruit can be obtained from 100 kg fresh fruit?