21. The reduction in off-flavor of beer is practiced through
A. hersperidinase
B. rnase
C. invertase
D. diacetyl reductase
22. Discoloration can be achieved by using
A. sulfhydryl oxidase
B. proteases
C. anthocyanase
D. all of these
23. The prosthetic group present in the phenolase enzyme is
A. Mg
B. Cu
C. Ca
D. Fe
24. Enzymes degrade, alter, or synthesize a food component through
A. oxidation/reduction/isomerization
B. hydrolysis/synthesis
C. group transfer
D. all of the above
25. The enzyme β-galactosidase is also known as
A. lactase
B. EC3.2.1.23
C. both (a) and (b)
D. isomerase
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