Food Biotechnology MCQs (Quiz 8)

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Food Biotechnology MCQs (Quiz 8)
Multiple Choice Questions for Professional Test Preparation

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1. Antisense RNA technology works primarily through inhibition of ____________

 
 
 
 

2. Pectin is a structural polysaccharide mainly found in the __________

 
 
 
 

3. One major advantage of cold plasma processing is that it ________________

 
 
 
 

4. _____________ contributed to discontinuation of the Flavr Savr tomato

 
 
 
 

5. The bitter flavor in spoiled milk is mainly caused by the formation of ______________

 
 
 
 

6. The low pH of citrus fruits acts mainly as a ______________

 
 
 
 

7. In Flavr Savr tomato, activity of polygalacturonase enzyme is reduced, which mainly acts on _____________

 
 
 
 

8. DNA barcoding of foods identifies species origin of food materials using ___________

 
 
 
 

9.

The primary function of rennet in cheese making is to coagulate ________________

 
 
 
 

10. Which of the following is a common benefit of using immobilized enzymes in food processing?

 
 
 
 

Question 1 of 10

Food Biotechnology MCQs (Quiz 8)

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