Undesirable flavor in the food during storage is due to___________________?

Related Mcqs:

1. 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

2. The flavor of butter, milk and cheese due to__________________?

   A. Long chain fatty acids
   B. Short chain fatty acids
   C. Saturated fatty acids
   D. Unsaturated fatty acids

3. Many chemicals are added internationally during production, processing or storage 10 improve the qualities of food stiff are termed as___________________?

   A. Food adulterants
   B. Food additives
   C. Food contaminations
   D. All the above

4. 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

5. Genetic correlation between two variables may be due to___________________?

   A. Gene interaction
   B. Peliotropy
   C. Dominance
   D. Selection differential

6. Ripening fruits soften due to___________________?

   A. Jelly formation at acidic pH
   B. Soubulization of pectate of middle lamelle
   C. Conversion of starch in sugar
   D. Incorporation of pectate in middle lamella

7. Degradation of green colour of fruits is due to___________________?

   A. pH changes
   B. Oxidative system
   C. Chloroplry lases
   D. All the above

8. The problem of soil crosion Thal and Cholistan is predominantly due to___________________?

   A. Wind
   B. Air
   C. Water
   D. All the above

9. During storing food grains, what is the optimum level of moisture?

   A. < 2%
   B. < 5%
   C.  < 12 %
   D. No moisture level required

   Submitted by: Shafiq Rehman

10. Recemases belongs to___________________?

    A. Isomerases enzyme
    B. Ligases enzyme
    C. Lyases enzyme
    D. Oxireductase enzyme