Question
Most important constituent in fruit for preparing jelly is
More General concepts of Food Analysis and Testing Questions
- Which is/are Food-grade antioxidants a) Propyl gallate b) tertiary butylhydroquinone c) butylated hydroxy toluene d) None of the above
- Losses of vitamins occurs in blanching due to a) Leaching b) Thermal destruction c) Oxidation d)&...
- Obvious signs is/are oxidation of food a) Rancidity. b) Colour changes c) Loss of odour d) Viscosity changes
- ….inhibit absorption of nutrient and known as… (Anti-nutritional factor & Natural Toxin)
- “Foods or dietary components that may provide a health benefit beyond basic nutrition is called.
- Which of the following is a Time-Temperature Indicator (TTI)? a) Life lines fresh check (shelf-life estimation) b) Radiofrequency identification c...
- The average nitrogen content of protein….
- In which of the following high Content of β-Glucan found
- The spoilage of food is primarily determined by…, … &…
- Which of the following factors affects microbial growth a) pH b) Oxygen availability c) Storage temperature d) Time duration
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