List of top Food Science and Technology Questions

The correct order of production of egg powder is-
(A) Pasteurization
(B) Fermentation
(C) Drying
(D) Cooling
Choose the correct answer from the options given below:

The egg yolk is anchored in the center by

Egg yolk contains the following protein fractions
(A) Phosvitin
(B) Livetin
(C) Low density lipoprotein
(D) Ovomucin
Choose the correct answer from the options given below:

The oxidised form of Oxymyoglobin is

The principal ingredient for curing of meat is

The temperature difference between inside and outside should not exceed........... to prevent the thermal shock in glass (package) manufacturing.

The temperature difference between inside and outside should not exceed........... to prevent the thermal shock in glass (package) manufacturing.

The packaging involves the complete sealing against the ingress of gases and vapour.

......... is human tapeworm whose larval form encysts in the tissues of cattle and eating such under cooked meat causes illness in human beings.

.........disinfectant kills the pathogens by disturbing membranes and coagulating proteins.

Glucose salt teepol broth and TCBS are used for detection of ......... pathogen.

The quantitative counts of virus particles may be achieved using a .......

............. is a non-lysosomal proteolytic enzyme which helps in tenderization of meat.

In homolactic fermentation 1 mole of glucose yields ........... mole/moles of lactic acid.

The lysine plus sucrose generate/produce ........... type of meat flavour

............. is forequarter cut of beef.

......... is an alcoholic beverage prepared locally in Ribba region of Kinur (Himachal Pradesh) from black or green grapes.

Cooked flavor to milk is due to .......

Match List-I with List-II
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Which one of the following is not a nonnutritive sweetener?

......is not correct statement regarding cooking of meat.

According to AGMARK Ghee Grading and Marketing Rules Schedule IIIA the moisture content of special grade ghee should not be more than....... %.

......is not used as curing agent in meat.

......... metal ions are not so active accelerators of reversion of oil.