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.Management Sciences
Category: Food Technology
Streptococcus thermopiles and lactobacillus are lactic fermentors in__________________?
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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
Approximate calories in one cup of white cooked rice is __________________?
A. 150
B. 175
C. 201
D. 225
Vitamin C is called___________________?
A. Malic acid
B. Citric acid
C. Ascorbic acid
D. Trataric acid
Which one of the following is anti ripening agent___________________?
A. 2,4,5 trichlorophenoxy acetic acid
B. Meleic hydrazide
C. Sulphur dioxide
D. Sodium benzoate
The interaction of polysaccharides form ____________________?
A. Hydrogen bonds
B. Carbon bonds
C. Nitrogen bonds
D. None of the above
Biotin is the name given to vitamin___________________?
A. Vitamin H
B. Vitamin C
C. Vitamin D
D. Vitamin E
The storage life of frozen fish at -10ºF with R.H of 95% is____________________?
A. 4-6 months
B. 6-8 months
C. 8-10 months
D. 12 months
The world’s food is lost by microbial spoilage upto the extent of___________________?
A. One-half
B. One-fourth
C. One-fifth
D. One-third
The deteriorative changes originating from with in the food system is known as________________?
A. Proteolysis
B. Hydrolysis
C. Purification
D. Autolysis
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