Which of the following enzyme is used in meat tenderization?

Match List I with List II

LIST I		LIST II
A	Starch and Inulin	I. Animals
B	Maltose	II. Very long chain of glucose polymer
C	Cellulose	III. Plants
D	Glycogen	IV. Disaccharide of two glucose molecules

Nutrition is broadly defined as the complex interactions of humans with food. Choose the correct options with respect to the statement – A. Vitamins & minerals are called macronutrients B. It involves not only biochemical processes but also social processes C. It also involves economic and physiological factors D. Carbohydrates, proteins, lipids and water are known as micronutrient

The texture of food is a physical property that can be defined by—

What are the effects of consuming trans fats on the human body?

The common intermediate of carbohydrate, protein and lipid metabolism is–

Which of the following is carbohydrate reserve in muscle?

Tyrosine becomes conditionally essential in the absence of its precursor—

Humans cannot synthesize which of the following Polyunsaturated Fatty Acids (PUFA) in their bodies?

Sorbic acid and its salts are useful against—

What do you understand by Food Fortification?