21. The reduction in off-flavor of beer is practiced through

A. hersperidinase
B. rnase
C. invertase
D. diacetyl reductase

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22. Discoloration can be achieved by using

A. sulfhydryl oxidase
B. proteases
C. anthocyanase
D. all of these

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23. The prosthetic group present in the phenolase enzyme is

A. Mg
B. Cu
C. Ca
D. Fe

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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

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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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