List of top Food Technology Questions asked in AP PGECET

Blanching is a unit operation commonly used in vegetable processing is
Corn gluten meal is a by-product of
Indian Institute of Millets Research is located in
Scientific name of black gram
The formula for Newton’s law of cooling is
A glucosinolate present in white mustard
Cod liver oil is rich in
Rumenic acid is a
Alpha tocopherol contains
____conditions are considered as high temperature short time pasteurization of heating milk
Codex Alimentarius Commission is an international food standard commission
The dimensions of kinematic viscosity are
The Recommended Dietary Allowance of vitamin E is
Isoflavone is a
In kidneys, Vitamin D is converted into 1, 25 dihydroxyvitamin D through
The length of time a food can be kept under stated storage conditions while maintaining its optimum safety and quality is known as
Prevention of Food Adulteration Act was established in
In accordance to the FSSAI rules, the following comes under class II preservatives
Identify the probiotic bacteria
National Food Laboratory, Ghaziabad is
Consumer Protection Act was established in
Identify the correct sequence of products during wine preparation
Which is important to create an effective food safety management system
Which of the following is true ISO 22000
Mycolic acid is a characteristic feature of