Food Chemistry & Biochemistry MCQs (Quiz 1)

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

[Food Science MCQs]
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1. Enzymatic browning is catalyzed by ___________________

 
 
 
 

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

 
 
 
 

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

 
 
 
 

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

 
 
 
 

5. Freeze drying preserves food quality mainly by _________________

 
 
 
 

6. Water activity (aw) represents __________________

 
 
 
 

7. Microbial growth in foods is strongly influenced by __________________

 
 
 
 

8. Hygroscopic substances are materials that ____________

 
 
 
 

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

 
 
 
 

10. Denaturation of proteins refers to the _____________

 
 
 
 

Question 1 of 10

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