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Food Science
A Point which have 5% Low RH than the Critical Point is:
Critical Point
Danger Point
Saturated Point
Safety Point
Author:
rikazzz
Comment
Food Science
Chilies are rich source of:
Vitamin A
Vitamin C
Vitamin A and C
Vitamin E
Author:
rikazzz
Comment
Food Science
One of the following is a water soluble vitamin:
Vitamin A
Vitamin D
Vitamin K
None of these
Author:
rikazzz
Comment
Food Science
Normally bacteria stop division
at 10 degree celcius
at 5 degree celcius
at 0 degree celcius
at 20 degree celcius
Author:
rikazzz
Comment
Food Science
For distant marketing, tomato fruits are harvested at:
Immature green stage
Mature green stage
Turning stage
Red ripe stage
Author:
rikazzz
Comment
Food Science
Vegetable which is not blanched before drying is :
Cauliflower
Palak
Onion
Tomato
Author:
rikazzz
Comment
Food Science
In pre-cooling, water is mostly removed by :
Convection
Conduction
Radiation
None of these
Author:
rikazzz
Comment
Food Science
Red color of tomato is due to
Anthocyanin
Xanthophylls
Lycopene
Carotene
Author:
rikazzz
Comment
Food Science
Food preservation involves
increasing shelf life of food
ensuring safety for human consumption
both a and b
none of these
Author:
rikazzz
Comment
Food Science
Storage temperature for Asparagus is:
0 – 5°C
5 – 7°C
7-11°C
10-15°C
Author:
rikazzz
Comment
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