Food Technology Mcqs

Q.  Estimate percentage loss of the world production__________________?

a. 25
b. 40
c. 30
d. none


ANSWER: See Answer
 
No explanation is available for this question!
MCQs:  Bacteria producing toxins that cause food poisoning are known as___________________?
Category: Agriculture Mcqs,   Published by: T-Code Scripts
MCQs:  Cytochrome Oxidase and alcohol de hydrogenise are the examples of____________________?
Category: Agriculture Mcqs,   Published by: T-Code Scripts
MCQs:  Esterases, proteinases, alkali acid phosphates belongs to_____________________?
Category: Agriculture Mcqs,   Published by: T-Code Scripts
MCQs:  Recemases belongs to___________________?
Category: Agriculture Mcqs,   Published by: T-Code Scripts
MCQs:  The deficiency of an enzyme is greatly influenced by the______________________?
Category: Agriculture Mcqs,   Published by: T-Code Scripts
MCQs:  Which type of bacteria grow best at room temperature of 20____________________?
Category: Agriculture Mcqs,   Published by: T-Code Scripts
MCQs:  Pure water has an water activity (Aw) of___________________?
Category: Agriculture Mcqs,   Published by: T-Code Scripts
MCQs:  Dried foods have water activity (Aw) of___________________?
Category: Agriculture Mcqs,   Published by: T-Code Scripts
MCQs:  Tyndallization is more reliable than_____________________?
Category: Agriculture Mcqs,   Published by: T-Code Scripts
MCQs:  Some substance are added intentionally to foods for the purpose of marketing them more profit able are known as_____________________?
Category: Agriculture Mcqs,   Published by: T-Code Scripts
MCQs:  Many chemicals are added internationally during production, processing or storage 10 improve the qualities of food stiff are termed as___________________?
Category: Agriculture Mcqs,   Published by: T-Code Scripts
MCQs:  Which one of the following is anti ripening agent___________________?
Category: Agriculture Mcqs,   Published by: T-Code Scripts
MCQs:  The most commonly used leaving agents in barley are__________________?
Category: Agriculture Mcqs,   Published by: T-Code Scripts
MCQs:  In bread preparation in added to sorbic acid which one of the following is used as preservative____________________?
Category: Agriculture Mcqs,   Published by: T-Code Scripts
MCQs:  Saccharomyces creavisiae is the example of____________________?
Category: Agriculture Mcqs,   Published by: T-Code Scripts
MCQs:  Soy sauce is the fermented product of_____________________?
Category: Agriculture Mcqs,   Published by: T-Code Scripts
MCQs:  Tea is the example of fermentation of_____________________?
Category: Agriculture Mcqs,   Published by: T-Code Scripts
MCQs:  The acetic acid producing bacteria are___________________?
Category: Agriculture Mcqs,   Published by: T-Code Scripts
MCQs:  In dairy industry, the most often used bacteria to convert milk sugar to lactic acid are___________________?
Category: Agriculture Mcqs,   Published by: T-Code Scripts
MCQs:  Which one of the following acid is present in rancid butter__________________?
Category: Agriculture Mcqs,   Published by: T-Code Scripts