Which of the following is a reason for the addition of spice oils to certain foods for the reason of preservation?

← Prev Question Next Question →

1 Answer

Related questions

+1 vote

1 answer

Niti and Reeti go shopping. Niti picks up a pickle bottle which is slightly bulged. Reeti immediately asks her to keep it back saying that he bulging means it is spoiled. What could be the reason for the bulging?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

What change in pH should be made to tomato soup to increase its preservation?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

For a culture to be kept alive for a long time, the medium permitting limited growth is favourable than one which has enriched conditions.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Which of the following spore forming bacteria may lead to overcooked and degraded canned food?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Niti brings home two packets. One is a pickle bottle and the other a tomato soup packet. After opening the packet, reading the expiry date and smelling them she realizes that they’re both spoiled. Which of these two would she anyway haven’t known (other than the expiry date) to be spoiled without opening?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Which of the following organisms have a high resisting effect at high temperatures?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Which of the following is true about corn?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Which of the following is true about clostridrium botulinum?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Which of the following is true about clostridium botulinum?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Which of the following falls in the low acidic group?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Statement 1: Spices along with spice oils are called Spice Oleoresins. Statement 2: Spice Oleoresins are the concentrated liquid part of spices. They are obtained by solvent extraction of the dry spices and represent the characteristic aroma of the spices.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Spice oils are used in toothpastes and perfumes.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Thermophilic flat sour spoilage is due to _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: In the process of making certain oils, nickel is added as a catalyst. Statement 2: Nickel is injurious for consumption.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Statement 1: The stomach of a goat or a sheep has an enzyme called rennin which is used to make cottage/curd cheese. Statement 2: Certain sea-foods such as shrimps and lobsters can destroy vitamin B-12 in the body if eaten raw due to the presence of an enzyme called thiaminase.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Foods of plant origin can be used as additives for food preservation. Statement 2: Dry fruits and seeds are the most important higher plant structures used as food.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Thermophilic flat sour spoilage generally doesn’t take place at home. Statement 2: Thermophilic flat sour spoilage has one difficulty that there is only formation of acids and no gas leaks.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Artificial media weakens cultures of organisms.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Salt inhibits the heat resistance of bacteria. Statement 2: Phosphate ions are important in spore formation.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Sugar and starches are degraded by prolonged heating. Statement 2: Acid foods retain a higher percentage of thiamine during caning preservation.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Which of the following is present maximum and least in sugars-spice-cure for pepperoni respectively?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Which of the following do you think is a valid reason for decline of export of marine products to USA?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Which of the following statements is true? (a)Multi-target preservation helps to target many factors such as pH, temperature etc and hence helps fight all types of microbes

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Which of the following is a reason for smoking meat?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Which of the following is a reason for the rejection of baked goods?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

...