List of top Food Technology Questions asked in AP PGECET

Guidelines for nutritional labelling has been published by:
Separation of solids from solid is called as:
Heat transfer by convection occurs in:
Whey proteins are:
Eyes are characteristic feature of:
Super-heated steam is produced at:
The filter press commonly used in oil mill is:
Clove contains:
For smoking of meat which wood is used:
As per FSSAI regulation, what is the fat content (percent) in whole milk powder:
Egg shell is composed of:
Milk product obtained by acid coagulation of hot milk and subsequent drainage of whey:
Enzyme present in papaya, pineapple and figs:
Wet processing of coffee bean yields:
The ratio of small fish to salt in fish sauce and paste is:
The bacteria which initiate fermentation of sauerkraut is:
Which of the following step is not a part of tea processing?
Blanching of fruits and vegetables is done:
In dal milling industry which of the following is used for conditioning:
Conventional pulses milling methods followed in India:
Dehulling is done for which oilseeds:
Black rots in eggs are caused by:
Red or bloody bread results from growth of:
TA spoilage is caused by:
Barny flavour in butter is produced by: