Food Science And Technology in Biomedical Engineering : Practice MCQ Questions & Answers with Explanations

Most vitamins are measured in...................

Most pathogenic bacteria are classified as...................

Most bacteria are killed at..................º to..................ºF, but spores are not.

Monoglycerides and diglycerides are used as in a variety of foods.

Molds and yeast are classified as...................

Milling a hundred pounds of wheat should yield percent straight flour.

milk is a traditional milk fermented with Lactobacillus acidophilus (LA).

Microwave radiation is often called radiation.

Microbial growth slows at temperatures under..................ºF.

Microbes that prefer cold temperatures are...................

makes up 14 to 17 percent of the skeleton.

make up the major components of fat, butter, shortening, and oil.

make a food acid or sour.

Low-temperature evaporators are used for heat-sensitive foods.

Lowfat (1%) chocolate milk has grams of carbohydrates.

Low-acid foods have pH values of or less.

like onions and garlic are enlargements above the roots.

Lactic acid bacteria with propionic acid bacteria produces cheese.

juice is probably the most commonly processed juice.

is when water goes from a solid to a gas without passing through the liquid phase.