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Science: Objective

This document provides the table of contents for the book "Objective Food Science and Technology". The book contains 12 chapters that cover topics such as food chemistry, food microbiology, food engineering, fruits and vegetables technology, dairy technology, cereal technology, meat fish and poultry technology, bio-process technology, foods and nutrition, food additives, food packaging, and miscellaneous topics related to food science and technology. Each chapter includes subjective keynotes and multiple choice questions along with an answer key.

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Onguene Syntia
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429 views3 pages

Science: Objective

This document provides the table of contents for the book "Objective Food Science and Technology". The book contains 12 chapters that cover topics such as food chemistry, food microbiology, food engineering, fruits and vegetables technology, dairy technology, cereal technology, meat fish and poultry technology, bio-process technology, foods and nutrition, food additives, food packaging, and miscellaneous topics related to food science and technology. Each chapter includes subjective keynotes and multiple choice questions along with an answer key.

Uploaded by

Onguene Syntia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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OBJECTIVE FOOD

SCIENCE &
TECHNOLOGY

DEEPAK MUDGIL
Assistant Professor

Department of Dairy and Food Technology


MIDFT, Mehsana, Gujarat

&

SHEWETA BARAK MUDGIL


Assistant Professor

Department of Dairy and Food Technology


MIDFT, Mehsana, Gujarat

SCIENTIFIC
PUBLISHERS (INDIA)
TABLE OF CONTENTS

Preface v

CHAPTER 1 FOOD CHEMISTRY 1-57

1.1 Subjective keynotes 1

1.2 Multiple Choice Questions 3

1.3 Answer key 52

CHAPTER 2 FOOD MICROBIOLOGY 58-105

2.1 Subjective keynotes 58

2.2 Multiple Choice Questions 60

2.3 Answer key 101

CHAPTER 3 FOOD ENGINEERING 106-146

3.1 Subjective keynotes 106

3.2 Multiple Choice Questions 108

3.3 Answer key 142

CHAPTER 4 FRUITS AND VEGETABLES TECHNOLOGY 147-203

4.1 Subjective keynotes 147

4.2 Multiple Choice Questions 149

4.3 Answer key 198

CHAPTERS DAIRY TECHNOLOGY 204-256

5.1 Subjective keynotes 204

5.2 Multiple Choice Questions 206

5.3 Answer key 251

CHAPTER 6 CEREAL TECHNOLOGY 257-307

6.1 Subjective keynotes 257

6.2 Multiple Choice Questions 259

6.3 Answer key 303


X Objective Food Science and Technology

CHAPTER 7 MEAT FISH AND POULTRY TECHNOLOGY 308-337

7.1 Subjective keynotes 308

7.2 Multiple Choice Questions 310

7.3 Answer key 334

CHAPTER 8 BIO-PROCESS TECHNOLOGY 338-353

8.1 Subjective keynotes 338

8.2 Multiple Choice Questions 340

8.3 Answer key 352

CHAPTER 9 FOODS AND NUTRITION 354-384

9.1 Subjective keynotes 354

9.2 Multiple Choice Questions 356

9.3 Answer key 381

CHAPTER 10 FOOD ADDriTVES 385-435

10.1 Subjective keynotes 385

10.2 Multiple Choice Questions 387

10.3 Answer key 429

CHAPTER 11 FOOD PACKAGING 436-450

11.1 Subjective keynotes 436

11.2 Multiple Choice Questions 438

11.3 Answer key 449

CHAPTER 12 MISCELLANEOUS 451-478

12.1 Subjective keynotes 451


12.2 Multiple Choice Questions 453

12.3 Answer key 475

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