Food Science & Technology Quiz (26-06-2022)

Q1. _______ at a lower concentration is conventionally used to ‘cold pasteurize’ milk destined for cheese manufacture. CO2 Oxygen Hydrogen peroxide All of the above ANSWER:  C. Hydrogen peroxide Explanation – The enzyme catalase converts hydrogen peroxide to water and ...

Food Science & Technology Quiz (17-06-2022)

Q1. _________from ginger is considered as a potent bio active material. Zingiberine Piperine Bioperin None of the above ANSWER: A. Zingiberine Explanation – Because of the presence of bioactive components such as zingiberene, gingerols, and shogaols, ginger is important for ...

Food Science & Technology Quiz (16-06-2022)

Q1. The most commonly eaten mushrooms are the? Cultivated Mushrooms Shiitake mushroom False morel All of the above ANSWER: D. All of the above Explanation – The cultivated mushroom (Agaricus bisporus), the shiitake mushroom (Cortinellus shiitake), and the false morel ...

Food Science & Technology Science (13-06-2022)

Q1. ______ emulsions are typified by butter, margarines, and fat-based spreads in general. Oil-in-water Water-in-oil Water-in-oil-in-water Oil-in-water-in-oil ANSWER: B. Water-in-oil Explanation – Butter, margarines, and other fat-based spreads are examples of water-in-oil (w/o) emulsions. These rely on the properties of ...