Practice Agricultural Microbiology Questions and Answers

• Loans upto ______ pledge/hypothecation of agricultural produce including WHR for a period not exceeding 12 months against NWR/eNWRS are eligible to classif...
• Application of heat to chick during their early part of life      
• Polycyclic Aromatic Hydrocarbons are formed during cooking from all of the following EXCEPT:
• Maintaining the temperature of food in the range of 0deg;C to 8deg;C is called:
• Oligosaccharides which encourage the growth of beneficial microorganisms in the gut are called:
• Which one of the following food colours is NOT permitted to be used in foods?
• A burnt or caramel flavor in milk is caused by:
• How much Vitamin A should Fortified Milk contain?
• As per regulations, the use of permitted synthetic food colours in canned cherries is:
• The technological function of calcium propionate in bread is as a/an:
• The microbial enzyme fungal lactases are used in the dairy industry while manufacturing milk products to:
• Emerging methods of food preservation include the following EXCEPT:
• Which nutrient helps in preventing Microcytic Anaemia?
• The alcohol content of wine during fermentation and the ripeness of fruits before harvesting is assessed by using a:
• The action to remove food from the market at any stage of the food chain, including that possessed by consumers is called:
• The vitamin which can combine with free oxygen radicals and protect the integrity of the cell membranes is:
• Which one of the following is NOT a complex carbohydrate:
• The health claim which is NOT permitted on a nutraceutical package is:
• Micronutrients are better absorbed and more bioavailable from:
• A condition in which certain foods trigger an abnormal immune response is called a:
• A method of quantitative chemical analysis used to determine the mass or concentration of a substance by measuring a change in its mass is:
• Removal of inedible parts or defective parts of foods and cutting to a size appropriate for further processing is called:
• A laboratory which develops methods of testing, provides validation and technical support and evaluates performance is designated as a:
• The test to confirm presence of Sesame oil in Vanaspati in sufficient quantity as per regulations is:
• How many kcal/g do organic acids present in fruits and vegetables provide?
• The plant enzymes bromelain, ficin and papain are:
• Which of the following statements is INCORRECT with respect to microbial enzymes:
• The fourth step in a HACCP plan is to:
• Total Polar Compounds are formed when:
• Which of the following is NOT a physical method of food preservation
• Time-Temperature Indicators, Biosensors, Ripeness Indicators and Radio Frequency Identification are some quality indicators which may be used in:
• To preserve the green colour while cooking green leafy vegetables, it is advisable to cook them:
• Trans fats are present in:
• The cholesterol content of food given in the Indian Food Composition Tables is determined by:
• Which grain can a gluten intolerant person safely consume?
• As per regulations, the limits for the presence of impurities of animal origin in pulses shall not exceed:
• Which of the following is INCORRECT regarding hand washing facilities required under Good Manufacturing Practices?
• Which one of the following statements is INCORRECT with regard to soaking dehusked pulses in water and discarding it before cooking?
• The daily dietary nutrient intake level that is sufficient to meet the nutrient requirements of nearly all healthy individuals is called:
• The date after which a food product is not advisable to be marketed as its quality may have diminished, but may still be safe to consume is its: