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Title: dual food preservative system Help
Page Link: dual food preservative system Help -
Posted By: nykss
Created at: Friday 04th of February 2011 03:59:15 PM
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Title: ppt on food tech topic
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Title: seminar topics on foodits preservativesadditives and applications
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Title: seminar topics on food chemistry with pdf files
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Title: food preservative ppt
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Created at: Monday 18th of March 2013 11:54:23 PM
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Title: seminar on food borne diseases and its implication on public health
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Title: seminar topics for food technology
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Title: FOOD SAFETY OFFICER - FOOD SAFETY-KERALA PSC PERVIOUS QUESTION PAPER
Page Link: FOOD SAFETY OFFICER - FOOD SAFETY-KERALA PSC PERVIOUS QUESTION PAPER -
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Created at: Thursday 20th of April 2017 05:25:57 PM
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1.Consumption of raw soybeans can be harmful to health because of the presence of following anti-nutritional factor:
(A)Phytic acid(B)Tannins
(C )Oxalates(D)Trypsin inhibitor

2.In a standard fruit jam preparation the content of total soluble solids should not be less than :
(A)68% W/W(B)45% WAV
(C )65% W/W(D)70% W/W

3.The safe level of irradiation for foods, which presents no toxicological hazard is :
(A)5.0 kGy(B)10.0 kGv
(C )7.0 kGy(D)25.0 kGy

4.Subjecting rice to higher degree of polishing is associated with ....etc

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