The destruction of vitamin ascorbic acid is accelerated due to which of the following reasons?

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Statement 1: Glass packed foods may lose riboflavin more than tinned foods. It is a water soluble vitamin. Statement 2: Ascorbic acid is destroyed by heating at low temperatures for a long time.

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Statement 1: Denaturation of proteins is followed by coagulation and then flocculation. Statement 2: Oxidative rancidity is accelerated by heat, metallic ions and light.

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Which among these two – vitamin retention test and sensory quality test, should be used as a basis for determining temperature or time of storage of food items which are intended as primary or important sources of thiamine or ascorbic acid?

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Rusting is due to sweating of containers when moisture from air condenses on cans when their temperature is below the dew point of the air.

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

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Which of the following is a notion about open canned food?

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Which of the following is untrue about ptomaine?

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Which of the following step is NOT included in the commercial canning?

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Which of the following is true about ptomaine?

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Which of the following fat soluble vitamins are stable in absence of oxygen and when they aren’t heated?

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HTST exposures to heat are less destructive to texture, flavor and color of food than LTLT exposure.

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Which of the following is a role of Ascorbic acid in curing?

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Which is true about fats heated in the presence of oxygen?

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Statement 1: Caramelization is a process resulting from heating polyhydroxycarbonyl compounds. Statement 2: Oxidative browning may occur in foods heated in the presence of oxygen.

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Statement 1: During denaturation of proteins, the viscosity increases and there is an increase in sulfhydryl groups. Statement 2: Heat impairs the nutritive value of protein.

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Flavor reversion occurs in saturated fats and oils.

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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.

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Nitrosamines are found in cured meats due to the reaction of amines with nitrous acid (during curing) and these nitrosamines are carcinogenic in nature

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Which of the following is untrue? (a)Many Vitamin Bs like Vitamin B6 are affected by heating

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Which of the following is untrue? (a)Gut flora produces Vitamin K and Biotin in the intestine

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Which of the following is untrue? (a)Primary deficiency occurs when any vitamin is not consumed in the minimum required amount

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Which of the following reasons is why machine produced ionizing radiations are preferred over fission products?

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Following are the reasons why partially hydrogenated oils are used in the food industry. One of them is untrue. Which one?

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Alisha challenged her friends that one special vitamin would not be affected when she boils milk. Which vitamin is it?

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Statement 1: Destruction of the phosphate based enzyme in milk after heat treatment is an indication that several pathogens have been destroyed. Statement 2: Destruction of the peroxide based enzyme in fruits after heat treatment is an indication that several pathogens have been destroyed.

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