Category: Food Technology

A. Rickets
B. Osteomalecia
C. Decalcification
D. All the above

A. Humecants
B. Plasticizers
C. Sweetners
D. All the above

A. Food contaminations
B. Food adulterants
C. Food additives
D. All the above

A. Clarification of fruit juice
B. Tenderizing meat
C. Removal of molecular oxygen dissolved at the surface of products
D. None of the above

A. Starch granules swell rapidly and lose birefringence
B. Starch granules do not swell rapidly and lose birefringence
C. Starch granules collide frequently causing a reduction in viscosity
D. Both a & b

A. Food processing
B. Food science
C. Food technology
D. Food preservation

A. Lemon
B. Avocado
C. Grapes
D. Grape fruit

A. Smoking
B. Drying
C. Salting
D. All the above

A. 1-2 weeks
B. 2-3 weeks
C. 2-4 weeks
D. 4-6 weeks

A. 1000-1500 Kcal
B. 1500-1800 Kcal
C. 1800-2000 Kcal
D. None of the above