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.Management Sciences
Category: Food Technology
Bacteria producing toxins that cause food poisoning are known as___________________?
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A. Clostridium
B. Staphylococcus
C. Mycodesmavin
D. Both a & b
Amino acid with no polar R group are____________________?
A. Hydrophilic
B. Hydrophobic
C. Aromatic
D. None of the above
Which one of the following is the non-ethylene producing fruit______________________?
A. Mango
B. Banana
C. Orange
D. Pear
Night blindness and keralinization is associated with deficiency of____________________?
A. Vitamin A
B. Vitamin B
C. Vitamin C
D. Vitamin E
Storage life of peaches & pears 31ºF with R.H of 90% is _____________________?
A. 1-2 weeks
B. 2-3 weeks
C. 2-4 weeks
D. 2-6 weeks
Saccharomyces cerevisae and Saccharomyces carlbergensic are common species of yeast which are used in___________________?
A. Acetic fermentation
B. Alcoholic fermentation
C. Lactic fermentation
D. All the above
Which one of the following causes deficiency beriberi ___________________?
A. Vitamin B-1
B. Vitamin D
C. Vitamin C
D. Vitamin D
Streptococcus thermopiles and lactobacillus are lactic fermentors in__________________?
A. Meat industry
B. Dairy industry
C. Fruit and vegetable industry
D. Beverage industry
The storage life of Apricot at 32ºF with R.H of 90% is _____________________?
A. 2-4 weeks
B. 1-2 weeks
C. 3-4 weeks
D. 1-5 weeks
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