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.Management Sciences
Category: Food Technology
Undesirable flavor in the food during storage is due to___________________?
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A. Prooxidants
B. Antioxidants
C. Rancidity
D. None of the above
Protein denaturation is the result of the modification of____________________?
A. Primary structure
B. Secondary structure
C. Tertiary structure
D. Both b & c
Recemases belongs to___________________?
A. Isomerases enzyme
B. Ligases enzyme
C. Lyases enzyme
D. Oxireductase enzyme
Saccharomyces creavisiae is the example of____________________?
A. Bacteria
B. Fungi
C. Yeast
D. Molds
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
Tea is the example of fermentation of_____________________?
A. Alcoholic
B. Non-alcoholic
C. Acetic
D. None of the above
Meat, fruit, vegetables are ___________________?
A. Simple food
B. Complex food
C. Functional food
D. Nutritive food
Which type of bacteria grow best at room temperature of 20____________________?
A. Mesophilic
B. Thermophilic
C. Psychrophilic
D. All the above
Which one of the following is commonly applied to plan order to destroy some enzyme systems prior to canning freezing or dehydration________________?
A. Blanching
B. Pasteurization
C. Sterilization
Protein denaturation is brought about by_________________?
A. Heat
B. pH of the medium
C. Ionic strength
D. All the above
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