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More General concepts of Food Analysis and Testing Questions
- Losses of vitamins occurs in blanching due to a) Leaching b) Thermal destruction c) Oxidation d) Cooling
- Carbon dioxide is used in food packages due to.
- Amylase, Cellulase, Lipase, Pectinase enzymes are…in nature
- Which of the following film is used to inactivate microorganisms on food surface that release microbial inhibitors. a) Propylene b) Polyethylene c...
- A food contains 5 grams of carbohydrate, 10 grams of fat and 5 grams of protein. How many Calories (kcal) does this food provide?
- Most important constituent in fruit for preparing jelly is
- Which of the following is/are Promoters of oxidation a) Heat. b) Light. c) Degree of unsaturation d) Availability of oxygen
- Ropiness in bread is caused due to
- What is the purpose of Humidity Absorbers? a) Control of excess moisture b) Reduction of water activity c) Prevent bursting d) Prevent grow...
- …. is a major fish allergens, belong to the ….binding proteins.
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