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Who is the present chairperson of FSSAI?
During milling of wheat, nutrient losses occur, fortification helps in adding back those nutrients……………………………… when added to wheat ...
The microwave frequency used in food industry is:
The reaction between Amino acid and reducing sugar is known as:
In microwave oven microwaves are emitted by
Major protein found in wheat is/are
Gluten is made up from?
Which protein is responsible for elasticity of wheat dough?
For tenderization of meat,the enzyme is used:
T.S.S of jam is(ºBrix)
T.S.S of Tomato puree should be (ºBrix)
Safe moisture content for storage of cereal grains is
The alcohol (Ethanol) is used for the precipitation of
Which method used to preserves food by slowing down the growth and reproduction of microorganisms.
Which of the following is a factor that affects the storage stability of food?
The temperatures used for canning foods ranges from ____________________
In high-temperature short-time (HTST) method of pasteurization, milk is exposed to a temperature of
Which of the following microorganism is eliminated in canned foods?
Jellies and jams are rarely affected by bacterial action.
Which chemical is used to inhibit mold growth in bread?
Acetic acid and lactic acid are used for __________________
Food processing is the transformation of agricultural products into?
Which of the following is an advantage of food processing?
Which of the following is a disadvantage of food processing?
Which of the following methods refers to deactivation of microbes in food using electricity?
The principal microorganism for yogurt is ______________________
Which of the following organisms have a high resisting effect at high temperatures?
Which of the following spore forming bacteria may lead to overcooked and degraded canned food?
Microorganism comes under the category of thermophiles is/are
Aflatoxins is produced by
Which of the following helps to retain color of meat
Which is true for CAP.
Fat content in toned milk
Which is/arecommon spoilage seen in canned food
The main objective of blanching is/are:
The efficiency of blanching is checked by enzyme:
Heat treatment is conducted to inactivate the pathogenic organism:
Which is a preservation method in which food sealed in container is subjected to elevated temperature for definite period of time
Total soluble solids are measured by:
The brine concentration is determined by an instrument:
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