Food Chemistry & Biochemistry MCQs (Quiz 1)

Posted on Author agropublishers 0

Food Chemistry & Biochemistry MCQs (Quiz 1)
Multiple Choice Questions

[Food Science MCQs]
_________________________________

1. Enzymatic browning is catalyzed by ___________________

 
 
 
 

2. Caramelization in foods mainly involves the thermal decomposition of ______________

 
 
 
 

3. Denaturation of proteins refers to the _____________

 
 
 
 

4. Water activity (aw) represents __________________

 
 
 
 

5. Rancidity in fats and oils is primarily caused by _______________

 
 
 
 

6. Microbial growth in foods is strongly influenced by __________________

 
 
 
 

7. Hydrolysis of starch into simpler sugars is mainly carried out by _______

 
 
 
 

8. Hygroscopic substances are materials that ____________

 
 
 
 

9. Freeze drying preserves food quality mainly by _________________

 
 
 
 

10. The Maillard reaction is a non-enzymatic browning reaction that primarily occurs between ___________________

 
 
 
 

Question 1 of 10

_________________________________

[Explore all MCQs]
[Horticulture MCQs] [Introduction to Pomology MCQs] [Introduction to Olericulture MCQs] [Plant Physiology MCQs] [Plant Nutrition MCQs] [Crop and Environment MCQs] [Botany MCQs ]
[Soil Science MCQs] [Soil Physical Properties MCQs] [Soil Chemical Properties MCQs]
[Agronomy MCQs] [Cell Structure & Cell Organelles MCQs] [Gene Expression MCQs]

 

Leave a Reply

Your email address will not be published. Required fields are marked *