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FSSAI-Role, Functions, Initiatives
Practice FSSAI-Role, Functions, Initiatives Questions and Answers
Question Listing
The foods ______ and ______ contain anti-carcinogenic agents (Both blanks need to be correct).
The naturally derived food substance ______ acts as a nutraceutical in cancer therapy.
In enzyme purification ______ process is used to separate or isolate suspended particles.
Food allergy is typically ______ mediated hypersensitivity response.
C.botulinum is a highly ______, rod shaped, spore forming anaerobic pathogen.
The disease caused by consumption of Kesari dal is ______.
Acetic acid bacteria are used in the preparation of ______.
Propionic acid and its salts are used in ______ making.
Pyridoxine is stable to ______.
In curd fermentation the chief carbohydrate in milk converts to ______.
Invisible fat is present in ______.
Which electromagnetic rays are used to cook food in Microwave ovens?
Mold inhibitor used in bread is:
Who developed the process of canning?
Nisin is used as:
Iodized salt contains iodine in the form of:
The first synthetic sweetening agent used was:
Jam, jellies, and preserves can be preserved by adding sugar at a concentration of:
After drying, moisture content in vegetables should be:
Agar-agar is used as:
Frozen storage is generally operated at a temperature of:
Tocopherol is an example of:
Bitterness in colocasia is due to:
In high-temperature short-time (HTST) pasteurization, milk is heated at:
Butylated Hydroxyanisole (BHA) is:
BIS Headquarters is situated in:
Germination affects the nutritive value of legumes by:
Pineapple variety suitable for canning is:
Richest source of Riboflavin is:
Which of the following is a non-climacteric fruit?
Emission of ethylene during transportation of cut flowers causes a disorder called:
Which is the precursor of Ethylene?
Cauliflower curds can be stored for a month at:
For curing, sweet potatoes are kept for 10 days at:
Tomato fruits for canning are harvested at:
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