Question
Which of the following fats increases heart disease risk?
More FSSAI-Role, Functions, Initiatives Questions
- The foods ______ and ______ contain anti-carcinogenic agents (Both blanks need to be correct).
- (i) Virus (a) E.coli (ii) protozoan (b) hepatitis A (iii) bacteria (C ) plasmodium (iv) fungi (d) Ringworm
- FSSAI's limit for pesticide residue in packaged water is:
- The most commonly used fumigant for storage of cereals is: a. Zinc phosphide b. Aluminium phosphite c. Ethylene dibromide d. DDT
- Richest source of Riboflavin is:
- Salting, as a preservative:
- Moisture content in intermediate moisture food (IMF) is:
- The science most associated with the study of plants grown for food or beautification is
- Cryodesiccation is also known as
- During processing, foods can get contaminated because of: a. Equipments b. Labour c. Raw materials d. All of the above
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