Start Discovering Solved Questions and Your Course Assignments
TextBooks Included
Solved Assignments
Asked Questions
Answered Questions
q name the harmful microorganisms found in foodthe harmful microorganisms found in food are salmonella species e coli a flavus c botulimum and s
q list the major chemical changes occurring in foodthe major chemical changes occurring in food are lipid oxidation leading to rancidity loss of
q define shelf lifeshelf life is the time between the production and packaging of the product and the point at which it becomes unacceptable under
q name the plant based sources of antioxidantsname the plant based sources of the following antioxidants vitamin c lycopene isoflavones and organo
q name the health benefit of soya proteinsoya protein reduces cholesterol levels in hypercholesterolemic
q consumption of marine oils results inconsumption of marine oils result in decrease in plasma lipids by reduced synthesis of fatty acids and low
q name the types of food in which onion or garlic can be used for imparting health benefitbakery products imitation meats and sausages and meat pies
normal 0 false false false en-us x-none x-none microsoftinternetexplorer4
preparation of raw materials for processingall the incoming raw materials including packaging materials should be evaluated and monitored to prevent
what steps should be taken to minimize the risk of spoilage and wastage of the harvested produce during packing and transportation what factors need
post-harvest treatmentscertain post-harvest treatments to fruits and vegetables can bring down spoilage significantly a wide range of chemicals used
name the phenolic compounds of grapes and their significancephenolic acid anthocyanins flavonols flavon-3-ols and tannins are the phenolic compounds
field processingcertain processing techniques at the field itself could help to reduce the chances of spoilage of the fresh produce specially
q mention the role of insoluble fibres from wheat branthe insoluble fibres from the wheat bran are resistant to fermentation by colonic bacteria and
q define functional foodfunctional food is a food that has a component incorporated into it to give a specific medical or physiological benefit other
post-harvest handling of fresh produce fruits and vegetables because of their high moisture content are extremely susceptible to deteriorate
q mention the stages in product life cycle at which sensory evaluation is usedinitial screening product optimization scale up and production are the
harvesting techniques many different harvesting techniques are used depending on the place of sale the type of crop and the stage of maturity of the
q what is paired comparison testin paired comparison test the assessor is presented with two products and asked to indicate whether there is a
when are conditions right for harvesting a crop when the crop is ready for harvest will depend largely on weather conditions and the state of the
q give the nine point hedonic scalethe nine point hedonic scale is like extremely like very much like moderately like slightly neither like nor
how is harvest maturity identified before harvesting the first thing to be looked into is the identification of harvest maturity we have already seen
q why are acceptance tests usedacceptance tests are used to evaluate product acceptability or liking or to determine which product is the most
q name the three ways in which consumer testing can be donethe three ways by which consumer testing can be done are inhouse laboratory testing home
when is fresh produce to harvest optimum quality of fruits and vegetables is obtained only when they are harvested at the optimal stage of maturity a