15) Enzymatic activity in food product increases if water activity is Select one: a. Above than...

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15) Enzymatic activity in food product increases if water activity is Select one: a. Above than 0.3 and below than 0.34 b. Ab

16) Bacterial activity reported in food products if aw is Select one: a. Below than 0.7 b. Above than 0.78 c. Below than 0.6

23) What are the functions of dietary fat Select one: a. All options given are correct b. Cell signalling c. Form part of cel

10. D and L nomenclature of carbohydrate or any molecules is Select one: O a. has different Molecular formula b. Mirror image

10. D and L nomenclature of carbohydrate or any molecules is Select one: a. has different Molecular formula b. Mirror image t

18) Reducing sugar are those which contains Select one: a. All options given are not correct • b. free aldose group c. free k

11) Which property does this lipid share with a typical triacylglycero Select one: a. Both contain a long-chain alcohol. b. B

14) Rancidity of lipids or lipid rich foodstuff is because of Select one: a. Oxidation of fatty acids O b. Dehydrogenation of

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Answer 1

Answer #1

16. above than 0.78

23. provide energy to the body

10. all options given are not correct

18. free ketose group

11. both contain a long chain alcohol

14.oxydation of fatty acids

15above than 0.1 and below than 0.3

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Answer 2

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15) Enzymatic activity in food product increases if water activity is Select one: a. Above than...

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