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.Management Sciences
Category: Food Technology
The deficiency of vitamin B-1 is adults causes_____________________?
A. Fatigue
B. Depressions
C. Irritability
D. All the above
Most food poisoning organisms prefer to grow in the pH range of___________________?
A. 4-5
B. 4-5
C. 5
D. Above 5
Vitamin A deficiency result in___________________?
A. Xeroderma
B. Xerophthalmia
C. Conical ulceration
D. All the above
The concentration of ethylene required for the ripening of Banana is______________________?
A. 5 ppm with 24 hr
B. 10 ppm with 24 hr
C. 12 ppm with 24 hr
D. 15 ppm with 24 hr
The storage life of honey at 31ºF with R.H of 90% is__________________?
A. 4 months
B. 6 months
C. 8 months
D. 12 months
Colour changes leading to brown, grey and other in fresh and cured meat can be arise from_____________________?
A. Biochemical changes
B. Physical changes
C. Microbial activity
D. enzyme activity
Diacetyl is present in____________________?
A. Cultured butter
B. Sour cream
C. Butter milk
D. All the above
Vinegar is a product of_____________________?
A. Lactic fermentation
B. Acetic fermentation
C. Alcoholic fermentation
D. Non of the above
The science which deals with food supply, for human consumption is called_____________________?
A. Food science
B. Food technology
C. Nutritive food
D. Food process
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