Food Technology

Food Technology
The moisture content of natural semi-perishable food ranges between _______?
70-80%
50-60%
60-90%
50-70%
Author: rikazzz Comment
Food Technology
Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of _______?
C20C22fatty acids
C11C20fatty acids
C12C20fatty acids
C4——–C16fatty acids
Author: rikazzz Comment
Food Technology
BHA and BHT are examples of _______?
Anti ripening agent
Anti sprouting
Antioxidants
Antimicrobial agents
Author: rikazzz Comment
Food Technology
Ergosterol is usually found in _______?
Vegetable fat
Animal fat
Both A and B
None of these
Author: rikazzz Comment
Food Technology
Approximate calories in 3.2 ounces of cooked is _______?
175
155
200
214
Author: rikazzz Comment
Food Technology
The term used to denote both sensation and the substance is _______?
Aroma
Taste
Flavor
All the above
Author: rikazzz Comment
Food Technology
Microbial gum used in food serve as _______?
Emulsifier
Stabilizer
Thickener
All the above
Author: rikazzz Comment
Food Technology
Vitamin A deficiency result in _______?
Xerophthalmia
Xeroderma
Conical ulceration
All the above
Author: rikazzz Comment
Food Technology
The application of science and engineering process to increase shelf life of food and prevent deterioration is known as _______?
Food processing
Food technology
Food science
Food preservation
Author: rikazzz Comment
Food Technology
Some substance are added intentionally to foods for the purpose of marketing them more profit able are known as _______?
Food additives
Food adulterants
Food contamination
All the above
Author: rikazzz Comment

Go to Page