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.Management Sciences
Category: Food Technology
The consumption of several flavours and micromtrients per person per year is__________________?
0
A. mg
B. .< 0.01 mg
C. .> 0.01 mg
D. None of the above
The food in which the moisture content is less than 15% is called_____________________?
A. Stable foods
B. Semi perishable foods
C. Perishable foods
D. Acid food
Delta lactones are important in_____________________?
A. Jams
B. Jellies
C. Milk & milk products
D. Pickles
Apple, guava, mango,pineapple and tomato are____________________?
A. Acid foods
B. Low acid foods
C. Medium acid foods
D. High acid foods
In dairy industry, a process for producing evaporated milk was presented in______________________?
A. 1896
B. 1835
C. 1840
D. 1842
The storage life of Banana at 55ºF with R.H of 95% is ________________________?
A. 4 weeks
B. 6 weeks
C. 3 weeks
D. 2 weeks
Milk is pasteurized at___________________?
A. 50ºC for 30 minutes
B. 60ºC for 30 minutes
C. 62.8ºC for minutes
D. None of the above
The anerobic or partially anaerobic dxidation of carbohydrates with the help of enzymes is called as____________________?
A. Preservation
B. Fermentation
C. Dehydration
D. Pasteurization
Oxidation as well as condensation reaction similar to non-browning due to irradiation have been observed in__________________?
A. Protein
B. Carbohydrates
C. Lipids
D. non of these
In all common wealth countries including Pakistan the basis for food laws being used are________________?
A. American food laws
B. Russian food laws
C. Arabic food laws
D. British food laws
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