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.Management Sciences
Category: Food Technology
Which of the following is the method of food preservation ________________________?
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A. Smoking
B. Drying
C. Salting
D. All the above
The storage life of mangoes at 50ºF with R.H of 90% is__________________?
A. 1-2 weeks
B. 2-3 weeks
C. 2-4 weeks
D. 4-6 weeks
Per day the developing countries consume food corresponding to_________________?
A. 1000-1500 Kcal
B. 1500-1800 Kcal
C. 1800-2000 Kcal
D. None of the above
Which one of the following is a yellow, crystalline and water soluble compound_______________________?
A. Riboflavin
B. Niacin
C. Cholecaliferol
D. Folic acid
Which one of the following is thickening agent___________________?
A. Agar
B. Amylase
C. Guar gum
D. All the above
Transminase is an example of______________________?
A. Hydrolases enzyme
B. Oxireductases enzyme
C. Ligase enzyme
D. Transferases enzyme
The break down of fatty material is referred to as____________________?
A. Autolysis
B. Lipolysis
C. Proteolysis
D. None of above
Which one of the following acid is present in rancid butter__________________?
A. Propionic acid
B. Pentanoic acid
C. N-butyric acid
D. Caprotic acid
Due to the action of ultraviolet rays of sun, human body produces___________________?
A. Vitamin D
B. Vitamin B
C. Vitamin E
D. Vitamin A
The storage life of onions at 32ºF with R.H of 75% is__________________?
A. 2-4 months
B. 4-6 months
C. 6-8 months
D. 8-10 months
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