Which of the following Ingridents used as Ethylene absorber in active packaging system.
a) Aluminium oxide
b) Calcium oxi...
Nutritional quality ofdietary protein is evaluated on the basis of
Losses of vitamins occurs in blanching due to
a) Leaching
b) Thermal destruction
c) Oxidation
d) Cooling
...Obvious signs is/are oxidation of food
a) Rancidity.
b) Colour changes
c) Loss of odour
d) ...
Biological value of Egg is…
HPP only employed in …operations.
a) Batch
b) Semi-batch
c) Continuous
d) A & C both
...….inhibit absorption of nutrient and known as… ( Anti-nutritional factor & Natural Toxin )
Match the Substances (group-1) with Adulterant (group-2)
| Eugenol is an anti-microbial agent present in which of the following Acetate can prevent ropiness and growth of molds but do not interfere with
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