Question
Nutritional quality ofdietary protein is evaluated on the basis of
More General concepts of Food Analysis and Testing Questions
- Haptoglobin binds and prevents the excretion of the compound……
- Which of the following additive extensively used in baking to improve dough
- In intelligent food packaging which of the following is not an internal indicator.
- Rigid & semi-rigid container are generally sterilized by
- Anthocyanins commonly found in a) Skin of red apples b) Skin of red plums c) Skin of red grapes d) In strawberries
- A food contains 5 grams of carbohydrate, 10 grams of fat and 5 grams of protein. How many Calories (kcal) does this food provide?
- Match the preservative (group-1) with their examples (Group-2)
- Which is/are Food-grade antioxidants a) Propyl gallate b) tertiary butylhydroquinone c) butylated hydroxy toluene d) None of the above
- Type of moisture that can be removed by common drying technique is
- Which of the following statement is not true.
Hey! Ask a query
Please enter email id
The email must be a valid email address.
Please enter Mobile Number
Please enter valid Mobile Number
Please enter your Doubt
