Practice FSSAI-Role, Functions, Initiatives Questions and Answers

• Which of the following processing methods involves heating foods at high temperatures for short periods of time in order to reduce the risk of food poisoni...
• Which of the following does not have antimicrobial activity?
• What is the percent of acetic acid in commercially available vinegar?
• Which of the following is not an intrinsic factor in food spoilage?
• Lyophilization is synonymous with:
• Antibiotics tend to be:
• Amino acids are used as food additives for which of the following reasons?
• Grinding and mixing of foods such as sausage and hamburger:
• Louis Pasteur established the modern era of food microbiology in 1857 when he showed that microorganisms cause spoilage:
• Despite efforts to eliminate spoilage organisms during canning, sometimes canned foods are spoiled. This may be due to:
• The effectiveness of many chemical preservatives depends primarily on the food:
• Which type of fermentation is used to produce yogurt?
• Which of the following refers to the addition of microorganisms to the diet in order to provide health benefits beyond basic nutritive value?
• Moisture content in intermediate moisture food (IMF) is:
• Deep frying of potato chips lead to generation of carcinogen:
• Which of the amino acid is not essential in diet:
• Material suitable for micro-wave heating:
• Baking powder contains:
• FSSAI stands for:
• Which one of the following is not a food preservative?
• Which out of the following is a non-reducing sugar?
• In cooking oils, the antioxidant added to prevent rancidity is:
• Most common toxicogenic spoilage in stored groundnuts is:
• Sauerkraut is the fermented product of:
• Argemone oil is used to adulterate:
• “C” enamel cans are used for:
• AGMARK was promulgated in:
• Cold test of fat is a measure of:
• For manufacturing of pasta, wheat variety used is:
• Which of the following is produced with the combination of apoenzyme and coenzyme?
• The enzyme which hydrolyzes starch is:
• Enzymes having slightly different molecular structures but performing identical activity are:
• Ribozyme is:
• Human insulin is being commercially produced from a transgenic species of:
• Example of a typical homopolysaccharide is:
• Which of the following is not a conjugated protein?
• The “Repeating Unit” of glycogen is:
• The catalytic efficiency of two different enzymes can be compared by the:
• High value of BOD (Biochemical Oxygen Demand) shows:
• Which of the following is a fermentation process?