Food Science & Food Service Mgmt.
Quick practice
Question 1 of 5
It is mainly a yellow-colored substance, which is found in yellow, orange and green vegetables and this color is not affected by temperature, acidic or alkaline medium. Which pigment has the above characteristics?
Anthocyanin
Flovens
Carotene pigment
Chlorophyll
Concepts
Food Science
Nutrition Science
Institutional Management
Non-Formal Extension Education
Developmental & Edu. Comm.
Methods of Research
Food Science and Nutrition
Properties of Food
Nutrition and Food Processing
Food Pigments and Additives
Food Packaging
Perspectives of Food Service
New Product Development
Institutional Food Service Mgt.
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