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Agri economics

Practice Agri economics Questions and Answers

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In October 2016, FSSAI operationalized the Food Safety and Standards (Fortification of Foods) Regulations, 2016 for fortifying staples. Which of the follow...
FSSAI has issued an advisory in which it has put ban on material for wrapping and packaging of food items.
Which of the following is a weakest bond.
Two Amino Acids are joined by which linkge/bond
The enzyme in saliva for carbohydrate digestion is
Glycolysis takes place in
Polyethylene is a polymer of
Metals commonly used for food packaging is/are
TFS stands for
Which of the following frequently used as thickening agents
Digestibility of legume protein is
The poor digestibility of legume protein can be improved by
Which of the following have highest protein content
Which of the following is an Adulterant for Coffee powder?
Which of the following is an Adulterant for Honey?
Storage temperature mainly prefer for frozen foods is/are
Principal acid found in apples
Bioactive component present in clove which gives strong and pungent odour
Cold sterilization is another name of
Sterilization by use of irradiation is also called
Food products which provides health benefits beyond the nutrient contribution when they are eaten on regular basis in adequate amount is called.
Which of the following are non-nutrient compounds found in plant derived food that have biological activity in the body.
Live microbial supplements that benefited human health by the microbial balance in the intestine called
Which is one of the essential amino acid which is abundant in milk proteins
Cereal is generally deficient in which amino acid
In active packaging Potassium permanganate act as….
The breakdown of large food molecules into smaller particles is called
Which enzyme causes starch to be converted into sugars?
Enzymes degrade, alter or synthesize a food component through
Liquefaction of starch to dextrin is carried out by
Which additives are used for the purpose of restoring nutrients lost or degraded during production?
Additives which are used to maintain a uniform dispersion of one liquid in another, such as oil in water.
Which of the following is not an innovative technique of minimal processing
Which is the functional component of Oat?
Ragi is a good source of
Heat exchanger used for pasteurization of milk is/are
Cyclamate is how many times sweeter than sucrose
Saccharin is how many times sweeter than sucrose
Yellowish colour of cow milk is due to
Most sugar containing food products which are slightly acidic are spoiled by

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