Briefly explain the functional properties of protein.

What is autoxidation of lipid? Briefly explain the three steps involved in it.

Discuss the commercial/pharmacological applications of the following in food industry:

i) Vitamin C

ii) Vitamin D

iii) Copper

iv) Sulfur

What is Rheology of foods? What are the different textural parameters observed in foods?

What are the changes/alterations that occur as a result of heat in the following:

i) Milk

ii) Fruits and vegetables

Define the following terms based on their usefulness in the food processing:

i) Osmosis

ii) Viscosity

Discuss the food applications of the following:

i) Microbial polysaccharides

ii) Exudate gums

iii) Starches