Which of the following is a factor that affects the storage stability of food?
All of the above mentioned factors are true. They all affect the storage stability of food.
In India, maximum production of food grain, accounts approximately _____ % of total Indian food grain production
Polycyclic Aromatic Hydrocarbons are formed during cooking from all of the following EXCEPT:
As per regulations, the use of permitted synthetic food colours in canned cherries is:
To preserve the green colour while cooking green leafy vegetables, it is advisable to cook them:
Trans fats are present in:
Irrigation method which is most efficient in water and nutrient delivery system for crop growing and delivers water and nutrients directly to plant root...
A condition in which certain foods trigger an abnormal immune response is called a:
What is the percentage of nitrogen in the ammonium nitrate?
The health claim which is NOT permitted on a nutraceutical package is:
Match the following:
1.        Mitochondrion:                              A- Suicidal bag
2. Â...