What is the primary purpose of conducting sensory evaluation in the product development process?

Caramelization only occurs in the presence of protein and sugar.

Food intolerance is typically caused by:

Which of the following is the primary goal of heat processing in food?

Discrimination tests are used to determine if a perceptible difference exists between two products.

The trigeminal nerve plays a role in the perception of flavors in the same way as taste receptors.

In heating processing, lower pH food requires shorter time than higher pH food to reach the safety level.

Pasteurization involves heating food to a temperature high enough to kill harmful microorganisms without significantly affecting the food’s quality.

In the context of food product development, a new form product is

A common method of dehydration in food processing that involves removing water under low pressure and low temperature is called