More ESIC Part B Questions
The equilibrium moisture content of a food product placed in stream of drying air depends upon…. &….of air ( RH & Temperature )
...Which of the following are essential amino acids for infants?
Haptoglobin binds and prevents the excretion of the compound……
Carbon dioxide is used in food packages due to.
GTR stands for
Which is/are Food-grade antioxidants
a) Propyl gallate
b) tertiary butylhydroquinone
c) butylated hydroxy toluene...
Losses of vitamins occurs in blanching due to
a) Leaching
b) Thermal destruction
c) Oxidation
d) Cooling
...Which of the following factors affect ripening of fruits.
In intelligent food packaging which of the following is not an internal indicator.
Prolonged heating of oils result in formation of
Relevant for Exams:
