OBJECTIVE LIFE SCIENCE
BIOTECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Factors that affect the functional properties of food include:
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Level of PH, Agitation, Physical Changes, Chemicals, Agitation
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Moisture, Oxygen, Level of PH, Enzymes, Temperature
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Alkaline, Agitation, Catalysts, Timing, Acidity
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Oxygen, Temperature, Acidity, Agitation, Enzymes, Adding other Ingredients
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Explanation:
Detailed explanation-1: -The proposed four classes of food properties are: physical and physico-chemical properties, kinetic properties, sensory properties, and health properties.
Detailed explanation-2: -Increase in temperature generally promoted protein rearrangement and partial unfolding. Protein secondary structure and surface hydrophobicity can predict food functionality, directly affecting protein behavior during formulation and long-term storage.
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