Food_Feeds (Food Technology & Allied science)
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Two most common method of coffee Processing are
Most common variety of coffee cultivated are
Which of the following measurable characteristics can be used as the indicator of the quality?
A high quality tea with good color strength, briskness and Flavour has thearubigin to theaflavin ratio
The quality of the tea can b examined by estimating
Ventification of tea extract can be done by Saccharomyces cerevisiae var.
_____ tea is obtained by dehydration of tea infusion of black tea/green tea and is in dry form and are valued for its convience
Which microorganisms is used for the decaffeination of tea?
Decaffeination of tea can be done by which of the following Method?
Which of the following is/are the methods of incorporation of flavours to tea ?
Which of the following tea is/are fermented tea ?
Which of the following is/are the tea pigments?
______ is the term used for the stage of black tea processing which aims at disruption of cell structure and maceration of leaves
Which of the following phenolic compounds is/are present in fresh tea flush?
_____ tea is a reprocessed tea made with the addition of fragrance of fresh flowers
Which of the following teas is/are unfermented?
Red-rimmed green leaf is the best description for
