Food Technology Quiz 4
1 / 50
Food supply can be increased by reducing post harvest losses___________________?
2 / 50
Extension of storage life by inhibition of sprouting of potatoes, onions and garlic can be achieved by radiation dose of_________________?
3 / 50
The science which deals with the path of the food___________________?
4 / 50
The fermentation in which sugars are converted into ethyl alcohol and carbon dioxide is__________________?
5 / 50
The oldest food preservation techniques are ___________________?
6 / 50
Deamination, oxidation, polymerization and decarboxylatio observed during irradiation in___________________?
7 / 50
Which type of bacteria grow best within the temperature range 55?C_____?
8 / 50
The world?s food is lost by microbial spoilage upto the extent of___________________?
9 / 50
Texture of pastries, cookies and crackers is evaluated by_________________?
10 / 50
Cystein, Cystine and methionine amino acids are ____?
11 / 50
Delta lactones are important in_____?
12 / 50
fumerase is an example of_____?
13 / 50
In preparation of fruit juices, pickles and carbonated beverages the preservative used is _____?
14 / 50
The deteriorative changes originating from with in the food system is known as________________?
15 / 50
Foods that fall within the pH range of 5.0 to 4.5 are called_____?
16 / 50
Maximum amount of whey proteins are found in ______?
17 / 50
Which type of bacteria grow best at room temperature of 20____?
18 / 50
Approximate calories in 3.2 ounces of cooked is______?
19 / 50
Humectants are moisture retention agents, help improve the rehydration of hydrated food and solubilization of flavour compounds________________?
20 / 50
Which one of the following is used as antioxidant____?
21 / 50
The deficiency of Niacin in adults causes___________________?
22 / 50
The storage life of grape fruit at 50?F with R.H of 90% is _____?
23 / 50
Microbial gum used in food serve as_________________?
24 / 50
Which one of the following is a yellow, crystalline and water soluble compound_______?
25 / 50
Estimate percentage loss of the world production__________________?
26 / 50
Bacteria producing toxins that cause food poisoning are known as___________________?
27 / 50
The deficiency of vitamin D in human causes __________________?
28 / 50
Eugenol is important ingredients of oil of__________________?
29 / 50
Which is the flavour enhancer in meat products ______?
30 / 50
Ant caking agents used in food industry are ________?
31 / 50
Colour changes leading to brown, grey and other in fresh and cured meat can be arise from_____?
32 / 50
Vitamin A deficiency result in___________________?
33 / 50
Approximate calories in one large raw apple is ________?
34 / 50
Saccharomyces creavisiae is the example of____?
35 / 50
Pure water has an water activity (Aw) of___________________?
36 / 50
C6H12O6 Yest 2C2H2OH+2CO2__________________?
37 / 50
Protein denaturation is the result of the modification of____?
38 / 50
Which one of the following plays the role of a natural oxidants____?
39 / 50
Folic acid deficiency causes___________________?
40 / 50
The application of science and engineering process to increase shelf life of food and prevent deterioration is known as___________________?
41 / 50
When fresh meat in a butcher?s shop is cut, the newly exposed surface, on coming in contact with oxygen becomes______?
42 / 50
The concentration of ethylene required for the ripening of Banana is______?
43 / 50
Which type of bacteria grow best at refrigeration temperature 10?C_______?
44 / 50
The deficiency of vitamin K in human causes _________?
45 / 50
Due to the action of ultraviolet rays of sun, human body produces___________________?
46 / 50
Protein denaturation is brought about by_________________?
47 / 50
Undesirable flavor in the food during storage is due to___________________?
48 / 50
Lime, lemon juice and pickles are_____?
49 / 50
Which one of the following is thickening agent___________________?
50 / 50
Maximum amount of casein is present in _______?
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