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        Â
- 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)Â Â Â Saturated fatty acids have single bond between C-C. b)Â Â Â Unsaturated fatty acids have doubl...
- Milk and milk products provide which of the following vitamins. a)Â Â Â A b)Â Â Â D c)Â Â Â E d)Â Â Â K
- CO2emitters are used in active packaging of a)Â Â Â Vegetables and fruits b)Â Â Â Fish c)Â Â Â Meat d)Â Â Â Poultry...
- Which of the following Ingridents used as Ethylene absorber in active packaging system. a)Â Â Â Aluminium oxide b)Â Â Â Calcium oxide c)Â Â Â Potassi...
- What is the purpose of Humidity Absorbers? a)Â Â Â Control of excess moisture b)Â Â Â Reduction of water activity c)Â Â Â Prevent bursting d)Â Â Â ...
- Which of the following Antimicrobial preservatives used in food packaging film. a)Â Â Â Organic Acids b)Â Â Â Spice & herb extract c)Â Â Â Allylisoth...
- Which of the following film is used to inactivate microorganisms on food surface that release microbial inhibitors. a)Â Â Â Propylene b)Â Â Â 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)Â Â Â Safety glasses and Masks are not mandatory when handling hazardous chemicals. b)Â Â Â Perfumes, ...
- Which of the following is/are NOT permitted in the production area. a)Â Â Â Jewelry like earrings, necklace, watch. b)Â Â Â Nail polish, artificial eye...
