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.Management Sciences
Category: Food Technology
Pure water has an water activity (Aw) of___________________?
0
A. 0.99
B. 1.00
C. 1.5
D. non of these
The used of additives per person per year amounts to about_____________________?
A. 5 g
B. 10 g
C. 15 g
D. None of the above
Lactic fermentation product from coagulated milk in dairy products___________________?
A. Cheese
B. Ice cream
C. Skimmed
D. Milk
To make light cakes, biscuits and muffins which leavening agent is used___________________?
A. Silicoaluminate
B. Magnesium carbonate
C. Phosphate salts
D. All the above
When fresh meat in a butcher’s shop is cut, the newly exposed surface, on coming in contact with oxygen becomes______________________?
A. Pinkish
B. Brownish
C. Bright red
D. Red
Egg storage stability can be achieved by storing eggs under _____________________ ?
A. CO2
B. Mineral oil
C. Then no stabilization
D. All the above
Chemically or bio chemically enzymes are primarily__________________?
A. Carbohydrates
B. Lipids
C. Vitamins
D. Proteins
The improve and stabilize the texture of foods which types of stabilizers and thickeners are used _____________________?
A. Guar gum
B. Agaragar
C. Starch
D. All the above
Which one of the following is the climacteric ethylene producing fruit______________________?
A. Lemon
B. Grape
C. Apple
D. Lychee
Deamination, oxidation, polymerization and decarboxylatio observed during irradiation in___________________?
A. Water
B. Carbohydrates
C. Protein
D. non of these
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