Food Additives Quiz admin October 9, 2022 Food Technology Quiz - Food Additives 0 Comments Welcome to your FA18 Name Email Q. Mustard shows antimicrobial effect because it contains Allyl sulphide Allyl isosulphide Allyl isothiocynate Allyl thiocyanate None Q. In aseptic packaging, preservative used to sterilize the packaging material is Phosphoric acid Sulphuric acid Hydrogen peroxide Any of the above None Q. Which property of hydrogen peroxide makes it the effective preservative Oxidative Reductive Ability to chelate metals Ability to decrease water activity None Q. Which of the following is/are the desirable characteristics of an antioxidants Stability under processing condition Compatibility with food Non toxic All of the above None Q. Which of the following is used as flour treatment agent Ascorbic acid L-cysteine Potassium bromated All of the above None Please fill in the comment box below. Time's up Food Additives Quiz, Submit your answers and Visit page no 2 Pages: Page 1Page 2 Share this post Facebook Twitter Pinterest Quiz Post navigation Previous PostEmami Mantra Masala conducts national survey on kitchen trendsNext PostOperations Manager – Lakshya Bakers Pvt. Limited Leave a Comment Cancel reply Your Name Your Email Save my name, email, and website in this browser for the next time I comment. Your Comment Recent News Articles Fresh job related news content posted each day. September 24, 2025 Diploma Courses 0 Comments FSSAI Food Safety and Standards, Regulatory Compliance Internal Auditor Training Food Safety and Standards, this training program is designed to equip participants with ... Read More March 29, 2025 Diploma Courses 0 Comments FSSAI Food Safety and Standards, Regulatory Compliance Internal Auditor Training Food Safety and Standards, this training program is designed to equip participants with ... Read More January 7, 2025 Food safety training & webinar 13 Comments Online Food Safety Officer Exam / Quiz Competition 📣 Exciting Opportunity! Join the Online Food Safety Officer Exam/Quiz Competition We, at ... Read More
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