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The interaction of _____ and _____ occurs during conventional dehydration of food.

(a) Amino acids and proteins

(b) Amino acids and reducing sugars

(c) Carboxylic acids and alcohols

(d) Alcohols and minerals

This question was posed to me in an online quiz.

This intriguing question comes from Principles of Food Preservation by Drying-2 topic in portion Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering

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Right answer is (b) Amino acids and reducing sugars

The best I can explain: The interaction of amino acids and reducing sugars occurs during conventional dehydration of food.

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