List of top Food Science and Technology Questions

______ protein fraction of egg yolk is water soluble.
Butter represents....................
______ is more commonly called ionization radiation.
Constant rate period of drying, represents a period when the food surface.............
Monosaccharides have the general formula________.
______ is an impossible process.
______ is essentially free from methyl ester groups.
Continuous washing with water is done during ................. process.
UHT sterilization is recommended for ______
Which one of the following beverage is not diluted before serving?
Reichert-Meissl (RM) number is defined as......
Which of the following enzyme does not take part in interactions to form "Hypoallergenic flour"?
Glucose and ........... are epimers with regards to carbon 4 ($C_4$ - epimers).
Whipped cream is an example of........
Arrange the stages of fatty acid oxidation in sequence.
1. $\beta$-Oxidation proper in the mitochondrial matrix.
2. Activation of fatty acids occurring in the cytosol.
3. Transport of fatty acids into mitochondria.
Choose the correct answer from the options given below:
Which is not true regarding PEF processing?
The term 'siridhanya' is used for......
Which is not true regarding propionic acid?
Rosalic acid test is used for detection of ..........adulterant in milk.
Which one of the following is partly an isoprenoid derivative?
Mohler's test is carried out for qualitative test of.......
........ are group of tural products possessing the property of producing lather or foam when shaken with water.
The temperature at which the granules begin to swell rapidly and loose birefringence is called .......
The orange juice is deaerated to preserve vitamin...........
Match List-I with List-II
Choose the correct answer from the options given below: