Food adulteration and authenticity testing MCQs Food science

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1. . What is food adulteration?





2. . Which of the following is a common method used to detect food adulteration?





3. . What does the term “food authenticity” refer to?





4. . Which technique is commonly used to verify the authenticity of olive oil?





5. . Which of the following is an indicator of milk adulteration?





6. . What type of adulterant is commonly found in honey?





7. . Which method is used to detect the presence of starch in wheat flour?





8. . How can the authenticity of vanilla extract be verified?





9. . What is the purpose of using stable isotope analysis in food authenticity testing?





10. . Which of the following is a common adulterant in ground spices?





11. . Which test is used to detect the presence of artificial sweeteners in food products?





12. . What is the purpose of using DNA barcoding in food authenticity testing?





13. . Which technique is used to detect the presence of synthetic dyes in food?





14. . What adulterant might be found in fruit juices to increase sweetness?





15. . Which method is used to test for the presence of melamine in milk products?





16. . What is the primary goal of food authenticity testing?





17. . Which type of food product is commonly tested for adulteration with animal fats?





18. . What is one of the main indicators of adulteration in honey?





19. . Which method is used to analyze the fatty acid profile of oils for authenticity testing?





20. . What adulterant is commonly found in ground coffee?





21. . Which technique is employed to detect the presence of pesticide residues in food?





22. . What is a common method for detecting the adulteration of fruit jams with synthetic pectin?





23. . Which of the following is a common adulterant in milk?





24. . What is the main reason for using stable isotope ratio analysis in food authenticity testing?





25. . Which method can be used to detect the presence of synthetic food colors?





26. . What adulterant might be added to olive oil to reduce costs?





27. . Which of the following methods is used to detect the presence of artificial vanilla flavoring in food?





28. . What method is commonly used to test for the presence of added sugar in fruit juices?





29. . Which technique is used to test for the presence of prohibited dyes in food products?





30. . What is a common indicator of adulteration in packaged fruit juices?





31. . Which test is used to detect the presence of starch in honey?





32. . What is the purpose of using infrared spectroscopy in food authenticity testing?





33. . What is a common adulterant in ground black pepper?





34. . Which method is used to detect the presence of milk proteins in dairy products?





35. . What is the primary use of isotope ratio mass spectrometry in food testing?





36. . Which of the following methods is used to detect the presence of synthetic flavorings in food?





37. . What is a common method for testing the authenticity of coffee?





38. . Which of the following is a key indicator of adulteration in extra virgin olive oil?





39. . What technique is used to identify the presence of starch in various food products?





40. . Which method is used to analyze the authenticity of dairy products for the presence of animal milk proteins?





41. . What is the purpose of using thin-layer chromatography (TLC) in food authenticity testing?





42. . Which method is used to detect the presence of synthetic sweeteners in soft drinks?





43. . What is a common indicator of adulteration in fruit jams?





44. . Which of the following methods is used to test for the presence of added water in milk?





45. . Which technique is used to verify the authenticity of saffron?





46. . What adulterant is commonly used to dilute honey?





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