Author Question: Deaeration a. decreases shelf life. b. increases flavor. c. reduces the oxidation of vitamin C. ... (Read 59 times)

nummyann · **on:** Aug 19, 2018

Deaeration
a. decreases shelf life.
b. increases flavor.
c. reduces the oxidation of vitamin C.
d. all of the above answers are correct

Question 2

Which of the following statements about tomato juice is correct?
a. The suspended pulp in tomato juice contributes to viscosity.
b. If tomato juice is left standing, pectin methyl esterase breaks down the pectin, resulting in a less viscous juice over time.
c. The hot-break process inactivates the enzymes in tomato juice.
d. Allowing enzyme activity to occur and produce a tomato juice with a thin viscosity is called the cold-break process.
e. all of the above answers are correct
f. none of the above answers is correct