The used of additives per person per year amounts to about ______?
A. 5 g
B. 10 g
C. 15 g
D. None of the above
In dairy products such as cheese and condensed milk the preservative used is _______?
A. Epexider
B. Parabens
C. Nisim
D. All the above
In preparation of fruit juices, pickles and carbonated beverages the preservative used is _____?
A. Proconic acid
B. Benzonic acid
C. Parabens
D. All the above
To prevent deterioration of food from microorganisms which one of the following preservatives are used ______?
A. NaCl
B. Sulpher dioxide
C. Nitrate
D. All the above
In soft drinks and dietetic forms of food which sweetening agent is widely used ____?
A. Calcium salt
B. Cyclamates
C. Glycyrrhizin acid
D. All the above
Ant caking agents used in food industry are _______?
A. Propylene glycol
B. Glycerol
C. Calcium silicate
D. All the above
Which one of the following is best flour improver _______?
A. Cl2
B. ClO2
C. Benzoyl peroxide
D. All the above
In banana synthetic flavour additive used is ______?
A. Amylaccetate
B. Methyl anthranilate
C. Ethyle butyrate
D. None of the above
Which one of the following is used as antioxidant ______?
A. DNA
B. EDTA
C. DT
D. None of the above
Consistency and stability of dough’s is measured by _____?
A. Farinograph
B. Micrograph
C. Compress metter
D. All the above
Egg storage stability can be achieved by storing eggs under _____ ?
A. CO2
B. Mineral oil
C. Then no stabilization
D. All the above
Severe diarrhea and dehydration in human is due to lack of _____?
A. Rennin
B. Lysine
C. Lactase
D. All the above
