Practice FSSAI-Role, Functions, Initiatives Questions and Answers

• Nitrates maintain the red color of preserved meats and:
• Salting, as a preservative:
• In batch fermentation:
• The technique first described to determine the incipient spoilage in meat was:
• Which of the following is responsible for a musty or earthy flavor?
• Molds causing spoilage of eggs include species of:
• Vacuum-packaged meats are spoiled by:
• Rheology is the science of
• The cereals, potato and pasta group isa good source of
• Curcumin content in turmeric is determined by using
• Which is not involved in dehydration system?
• Which of the following has highest calorific value?
• In the SI unit, the unit of density is
• The water activity is measured on a scale of range
• Viscosity is a property of
• For zero order reaction, the rate with time is
• Food products manufactured using extrusion usually have
• Which is not correct about pasteurization?
• A simple method to calculate relative masses for mixtures is the
• Which is not a proactive preventive approach to food safety?
• Tetra pack uses
• Food quality management is based on
• Wine is a
• Probiotics, prebiotics, and symbiotics are
• Which acid is present in vinegar?
• The Maillard Browning reaction occurs between
• Causes for food spoilage are
• Which sentences are true? 1. Sucrose is a reducing sugar. 2. Iron acts as pro-oxidant in vegetable oil. 3. Beta carotene is a precursor of Vitamin E. 4. Sa...
• Foods high in trans fats are
• The prime authority of food safety in India is
• Which cholesterol is "good cholesterol"?
• Milk is a poor source of
• Essential food components for health are called
• Fish oil is an excellent source of
• Fortified rice in India is fortified with
• Deficiency of iron causes
• Which is not related to agriculture?
• The science most associated with the study of plants grown for food or beautification is
• Which soil particles are the smallest?
• Bt brinjal is