Practice Agri economics Questions and Answers

• 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
• Which is the apex body of the packaging industry in India.