Chapter 5 SPOILAGE MCQs

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1. . Carotenoids are a group of mainly:





2. . The non-enzymic browning can be divided into:





3. . Mostly food spoiled as a result of:





4. . Enzyme require moisture for:





5. . Enzyme-induced oxidative breakdown of:





6. . Average 13% free water is required in food for:





7. . Which one method delay the ripening process in the fruits:





8. . Water-binding substances generally known as:





9. . Environmental conditions surrounding the food are called:





10. . Enzymes are in nature:





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