Food Technology Mcqs


Q.  Which one of the following acts as antioxidant ___________________?

a. Vitamin E
b. Vitamin D
c. Vitamin C
d. Vitamin A


ANSWER: See Answer
 
No explanation is available for this question!
MCQs:  Tyndallization is more reliable than_____________________?
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MCQs:  Some substance are added intentionally to foods for the purpose of marketing them more profit able are known as_____________________?
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MCQs:  Many chemicals are added internationally during production, processing or storage 10 improve the qualities of food stiff are termed as___________________?
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MCQs:  Which one of the following is anti ripening agent___________________?
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MCQs:  The most commonly used leaving agents in barley are__________________?
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MCQs:  In bread preparation in added to sorbic acid which one of the following is used as preservative____________________?
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MCQs:  Saccharomyces creavisiae is the example of____________________?
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MCQs:  Soy sauce is the fermented product of_____________________?
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MCQs:  Tea is the example of fermentation of_____________________?
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MCQs:  The acetic acid producing bacteria are___________________?
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MCQs:  In dairy industry, the most often used bacteria to convert milk sugar to lactic acid are___________________?
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MCQs:  Which one of the following acid is present in rancid butter__________________?
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MCQs:  The aroma of Ethylbutyrateis just like____________________?
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MCQs:  Diacetyl is present in____________________?
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MCQs:  Eugenol is important ingredients of oil of__________________?
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MCQs:  the enzyme that destroys vitamin B-1 is__________________?
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MCQs:  Fermentation industries include______________________?
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MCQs:  C6H12O6 Yest 2C2H2OH+2CO2__________________?
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MCQs:  The fermentation in which sugars are converted into ethyl alcohol and carbon dioxide is__________________?
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MCQs:  C6H12O6 bacteria CH2CHCOOH + H2O is_____________________?
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