Question
Carbon dioxide is used in food packages due to.
More General concepts of Food Analysis and Testing Questions
- …… is considered as good cholesterol& …. is considered as bad cholesterol.(HDL & LDL)
- The equilibrium moisture content of a food product placed in stream of drying air depends upon…. &….of air (RH & Temperature)
- Fortification is the addition of key vitamins and minerals such as Iron, Iodine, Zinc, Vitamins, oils can be fortified with which of the following vitamin
- Anti-nutritional factor found in carrot is
- Which of the following factors affects microbial growth a) pH b) Oxygen availability c) Storage temperature d) Time duration
- Type of moisture that can be removed by common drying technique is
- Chlorophylls & carotenoids are….soluble pigments & Anthocyanin is …..soluble pigment
- Most important constituent in fruit for preparing jelly is
- Bacteria in which growth phase are more baro-sensitive
- Anthocyanins commonly found in a) Skin of red apples b) Skin of red plums c) Skin of red grapes d) In strawberries
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