A. Intensity & modified the taste
B. Act as ciectton pair accpot
C. Act as microbial inhibitor
D. All the above
Related Mcqs:
- Esterases, proteinases, alkali acid phosphates belongs to_____________________?
A. Hydrolases enzyme
B. Transferases enzyme
C. Oxireductases enzyme
D. Ligases enzyme - Acid soils of the world’s arable comprise up to_____________________?
A. 40%
B. 30%
C. 58%
D. 20% - The method of food preservation in which food containing permanently sealed container is subjected to an elevated for a definite period of time and than cooled is known_____________________?
A. Canning
B. Sterilization
C. Pasteurization
D. None of These - Food substances enter in food stuffs accidentally during production, processing, storage and handing often referred 10 as___________________?
A. Food contaminations
B. Food adulterants
C. Food additives
D. All the above - The function of sugar in food is ___________________?
A. Humecants
B. Plasticizers
C. Sweetners
D. All the above - Cystein, Cystine and methionine amino acids are ____________________?
A. Sulpher containing
B. Hydrogen containing
C. Copper containing
D. Mg containing - In pulses, limiting amino acids include__________________?
A. Lysine
B. Threamine
C. Tryptophan
D. Methionine - In cereals limiting amino acids are________________?
A. Threonine
B. Lysine
C. Methionine
D. a and b - While handing concentrated acids. bases or other hazardous chemicals use_________________?
A. Table
B. Fume hoods
C. Both a & b
D. None of the above - Those Amino acids which the body cannot synthesized are called __________________________?
A. Essential Amino acid
B. Dietary essential amino acid
C. Pietary non essential
D. None of above
