List of top Food Technology Questions asked in AP PGECET

Bottom fermenting yeasts produce larger beers at temperatures
Food rheology is a study of
Extrusion cooking is a
Pectin is
Foodborne pathogenic bacteria, Escherichia coli O157:H7, produces
Sublimation is a process of converting
The maximum permissible limit of machine generating electron beams in food industry to inactivate microorganisms is
The fat content is in the range (high to low) of
Which of the following statements is true about 'water in oil' emulsion
The water activity range required for bacterial growth
As per the FSSAI, the specification of total soluble solids in jam is
Enzymatic tenderization of meat uses
The colour of star ruby grapefruit is due to
The percentage of cinnamaldehyde in the essential oil of cinnamon bark
Which of the following is not a millet
Which among the following are food adulterants
Pulsed electric field technology is useful in
Marmalade is a
Hordeum vulgare is commonly known as
Which of the following is used as sugar substitute in candies
Which is known as invert sugar
The only carbohydrate which does not have any chiral carbon atoms is
Palmitic acid has
Identify the descending order of the fatty acids in the refined corn oil
Beta-lactoglobulin is a major whey protein absent in