Practice General concepts of Food Analysis and Testing Questions and Answers
- Cellulose is a polymer made up of
- Microorganisms that produce a single main by product are termed as
- When food placed in hot oil then what happens
- Prolonged heating of oils result in formation of
- Which of the following statements are not true in intelligent packaging system.
- Time-Temp. indicator→ Temp. Abuse →?
- Antimicrobial functions in films can be achieved by
- Rigid & semi-rigid container are generally sterilized by
- Which of the following device is used for storage of charge in pulsed electric field
- Bacteria in which growth phase are more baro-sensitive
- Any substance that is a food or a part of a food and provides medical or health benefits, including the prevention and treatment of disease is known as
- “Foods or dietary components that may provide a health benefit beyond basic nutrition is called.
- In which of the following high Content of β-Glucan found
- The time required to double the population of microorganisms is
- Which of the following factors affect ripening of fruits.
- Most important constituent in fruit for preparing jelly is
- Equilibrium moisture curve is a plot between
- Type of moisture that can be removed by common drying technique is
- For the hydrogenation oil, the catalyst required is
- Sprouting of Onions during storage is inhibited by using
- Which of the following additive extensively used in baking to improve dough
- Probiotics are
- Common organism, which produces enterotoxin, is
- Nutritional quality ofdietary protein is evaluated on the basis of
- The characteristic red color of hemoglobin is due to ...
- The permissible limit of antioxidant(BHA) in oil & fats is
- Ropiness in bread is caused due to
- GTR stands for
- How many times Cyclamates is sweeter than sucrose
- Which of the following statements true about lipid a) Saturated fatty acids have single bond between C-C. b) Unsaturated fatty acids have doubl...
- Milk and milk products provide which of the following vitamins. a) A b) D c) E d) K
- CO2emitters are used in active packaging of a) Vegetables and fruits b) Fish c) Meat d) Poultry...
- Which of the following Ingridents used as Ethylene absorber in active packaging system. a) Aluminium oxide b) Calcium oxide c) Potassi...
- What is the purpose of Humidity Absorbers? a) Control of excess moisture b) Reduction of water activity c) Prevent bursting d) ...
- Which of the following Antimicrobial preservatives used in food packaging film. a) Organic Acids b) Spice & herb extract c) Allylisoth...
- Which of the following film is used to inactivate microorganisms on food surface that release microbial inhibitors. a) Propylene b) Polyethyl...
- HPP only employed in …operations. a) Batch b) Semi-batch c) Continuous d) A ...
- Losses of vitamins occurs in blanching due to a) Leaching b) Thermal destruction c) Oxidation d) ...
- Choose the correct statement in context of GMP a) Safety glasses and Masks are not mandatory when handling hazardous chemicals. b) Perfumes, ...
- Which of the following is/are NOT permitted in the production area. a) Jewelry like earrings, necklace, watch. b) Nail polish, artificial eye...
