Question
Match the preservative (group-1) with their examples (Group-2)
More General concepts of Food Analysis and Testing Questions
- Which of the following are essential amino acids for infants?
- The average nitrogen content of protein….
- Which of the following factors affect ripening of fruits.
- In which of the following high Content of β-Glucan found
- Amylase, Cellulase, Lipase, Pectinase enzymes are…in nature
- Obvious signs is/are oxidation of food a) Rancidity. b) Colour changes c) Loss of odour d) Viscosity changes
- The permissible limit of antioxidant(BHA) in oil & fats is
- Which of the following is a Time-Temperature Indicator (TTI)? a) Life lines fresh check (shelf-life estimation) b) Radiofrequency identification c...
- The equilibrium moisture content of a food product placed in stream of drying air depends upon…. &….of air (RH & Temperature)
- A food contains 5 grams of carbohydrate, 10 grams of fat and 5 grams of protein. How many Calories (kcal) does this food provide?
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