Hamad Food Technology 03/01/2023 A. 1-3 weeks B. 1-4 weeks C. 1-6 weeks D. 1-8 weeks Related Mcqs: Oxidative rancidity can be accelerated by the presence of certain divalent and polyvalent __________________________?A. Metals B. Light C. High temperature D. All the above... Saccharomyces cerevisae and Saccharomyces carlbergensic are common species of yeast which are used in___________________?A. Acetic fermentation B. Alcoholic fermentation C. Lactic fermentation D. All the above... Pure water has an water activity (Aw) of___________________?A. 0.99 B. 1.00 C. 1.5 D. non of these... Undesirable flavor in the food during storage is due to___________________?A. Prooxidants B. Antioxidants C. Rancidity D. None of the above... Extension of storage life by inhibition of sprouting of potatoes, onions and garlic can be achieved by radiation dose of_________________?A. 0.05-0.1 kGy B. 0.05-0.12 kGy C. 0.05-0.15 kGy D. non of these...
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