Food_Feeds (Food Technology & Allied science)
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Melting point of cis isomersis generally ____ than trans isomers of fat.
______ is the systemic name of palmitic acid
_______ of oil can be substantially reduced by refrigeration
Fat hydrogenation process improves ______ stability of the oil
Interesterification involves rearranging of fatty acids distributed randomly among the ______
molecule of fat.
Hydrogenation of fat is carried out in the presence of gas and _____ as catalyst
Interesterification of fat is accomplished in the presence ofcatalyst at ____ °C
Number of milligrams of KOH required to neutralize the free fatty acids present in 1 gm of fat is called
The hydrolysis of fats by alkali is called ___
Both saturated and unsaturated fatty acids undergo chemical decomposition when exposed to
heat in the presence of _____
Which acid is present in apple ?
Appetizing is a process called canning and is named after ______
Hedonic Rating test is used to measure _______
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_____ constitute the principal antioxidants in vegetable oils
In foods, the lipids can be oxidized by mechanisms
The release of ______ by hydrolysis is responsible for the development of an undersirable rancid
flavor in rawmilk
_____ are virtually absent in fat of living animal tissue
Deterioration of food (rancidity) is due to presence of
Food Feeds - Discussion Group
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Bacterial ring rot is one of the most serious diseases that affects potato plants and tubers.
The bacterial pathogen can be transmitted to potato plants via infected seed tubers.
Regulatory agencies throughout North America and other areas of the world that manage seed potato certification programs have a “zero tolerance” standard for this disease.
Zero tolerance means that detecting a single infected (“positive”) tuber or plant during the process of seed certification can lead to rejection of the entire seed lot.
Do not confuse it with Egg 🥚
In egg Bacterial Rot is present but not Ring Rot.
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Objective Food Science - Sanjeev Kumar .pdf141.95 MB
