A. Biochemical changes
B. Physical changes
C. Microbial activity
D. enzyme activity
Correct Answer: Microbial activity ✔
Last Updated: July 02, 2019
Related MCQs
- Approximately caloric value in Kcal/100 g of almond is__________?
- The storage life of mushroom at 35ºF with R.H of 90% is__________?
- The storage life of mangoes at 50ºF with R.H of 90% is__________?
- The storage life of grapes at 32ºF with R.H of 90% is__________?
- The storage life of frozen fish at -10ºF with R.H of 95% is__________?
- The storage life of Butter at -20ºF With R.H of 85% is__________?
- Approximate quantity of milk requires to get 1 Kg of butter is __________?
- Storage life of peaches & pears 31ºF with R.H of 90% is __________?
- Approximate calories in 1 slice of fried liver is__________?
- Approximate calories in 3.2 ounces of cooked is__________?
- Approximate calories in one large raw apple is __________?
- The storage life of cucumber at 50ºF with of 95% is __________?
- The storage life of Banana at 55ºF with R.H of 95% is __________?
- Enzyme proteases is used for __________ ?
- The concentration of ethylene required for the ripening of Banana is__________?
- Which one of the following is the climacteric ethylene producing fruit__________?
- Which of the following is the method of food preservation __________?
- The used of additives per person per year amounts to about__________?
- In dairy products such as cheese and condensed milk the preservative used is__________?
- In preparation of fruit juices, pickles and carbonated beverages the preservative used is __________?
- To prevent deterioration of food from microorganisms which one of the following preservatives are used __________?
- In soft drinks and dietetic forms of food which sweetening agent is widely used __________?
- Ant caking agents used in food industry are __________?
- Which one of the following is best flour improver __________?
- In banana synthetic flavour additive used is__________?
- Which one of the following is used as antioxidant__________?
- Consistency and stability of dough’s is measured by __________?
- Egg storage stability can be achieved by storing eggs under __________ ?
- Severe diarrhea and dehydration in human is due to lack of__________?
- Milk proteins of cow milk contains maximum amount of__________?
- Maximum amount of casein is present in __________?
- For preservation of fruit dehydration is carried out by__________?
- WHO recommended daily intake of calcium for adults is __________?
- The deficiency of vitamin B-2 is adults causes__________?
- The deficiency of vitamin K in human causes __________?
- Vitamin A deficiency result in__________?
- Which one of the following is the soluble vitamins__________?
- Protein denaturation is brought about by__________?
- Amino acid with no polar R group are__________?
- Which one of the following plays the role of a natural oxidants__________?
- Oxidative rancidity is promoted by __________?
- Microbial gum used in food serve as__________?
- Gelatinization is the process in which __________?
- The function of sugar in food is __________?
- Per day the developing countries consume food corresponding to__________?
- Approximately caloric value in Kcal/100 g of whole milk is__________?
- Approximately caloric value in Kcal/100 g ofwalnut is__________?
- The storage life of onions at 32ºF with R.H of 75% is__________?
- The storage life of fresh beef at 34ºF with R.H of 92% is__________?
- The storage life of honey at 31ºF with R.H of 90% is__________?
- The storage life of grape fruit at 50ºF with R.H of 90% is __________?