Swarnim Chaturbhuj Yojana is associated with which

Which of the following is/ are the desirable characteristics of an antioxidants?

a.       Stability under processing conditions

According to FPO, the maximum limit of SO₂ allowed in squashes and cordials is:

Which of the following is a disadvantage of food processing?

Ropiness of bread may be due to

a)       Bacillus subtilis

b)      Bacillus licheniformis

The microwave frequency used in food industry is:

Acetic acid and lactic acid are used for __________________

In cooking oils, the antioxidant added to prevent rancidity is:

Which of the following helps to retain color of meat

Browning of cut fruit and vegetables is due to…..oxidation of phenolic substances

Who developed Frozen food in 1929?