निम्नलिखित

The equilibrium moisture content of a food product placed in stream of drying air depends upon…. &….of air ( RH & Temperature )

Which is/are Food-grade antioxidants

a)    Propyl gallate

b)    tertiary butylhydroquinone

Time-Temp. indicator→ Temp. Abuse →?

The spoilage of food is primarily determined by…, … &… 

Milk powder contains moisture percentage.

Which of the following Antimicrobial preservatives used in food packaging film.

a)    Organic Acids

Losses of vitamins occurs in blanching due to

a) Leaching

b) Thermal destruction

c) Oxidation

d) Cooling

Nutritional quality ofdietary protein is evaluated on the basis of

Choose the correct statement in context of GMP

a)    Safety glasses and Masks are not mandatory when handling hazardous chemicals.

The most commonly used substances for flavor enhancer in food is

a)    MSG

b)    IMP

c)    GMP