Food Science

Food Science
Vitamin C and vitamin E, BHA and BHT, and sulfites are all:
Antimicrobial agents
Flavor enhancers
Incidental food additives
Antioxidants
Author: rikazzz Comment
Food Science
The point at which the dried products just become lumpy is known as
Danger Point
Saturated Point
Critical Point
Safety Point
Author: rikazzz Comment
Food Science
The term ‘climacteric’ is first used by;
Gane (1934)
Kidd and West (1927)
Cruess (1912)
Bleekar (1929)
Author: rikazzz Comment
Food Science
Pineapple variety suitable for canning is
Queen
Kew
Mauritius
Cayenne
Author: rikazzz Comment
Food Science
Leaf change is important maturity index for:
Bulbous vegetables
Seed vegetables
Cucurbits
Leafy vegetables
Author: rikazzz Comment
Food Science
For longer storage of cucumber fruits, the temperature should be
5°C
10°C
20°C
25°C
Author: rikazzz Comment
Food Science
Under normal conditions Orchid can be stored up to 2 weeks at
2-4°C
5-7°C
10-12°C
1°C
Author: rikazzz Comment
Food Science
Which of the following is associated with ‘browning’ disorder?
Apple
Cabbage
Cauliflower
Citrus
Author: rikazzz Comment
Food Science
As fruits mature, the specific gravity will:
Increase
Decrease
Remains constant
None of these
Author: rikazzz Comment
Food Science
Salmonella bacteria are usually spread via:
Pickled vegetables
Home-canned vegetables
Raw meats, poultry, and eggs
Raw vegetables
Author: rikazzz Comment

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