List of top Food Science and Technology Questions

In actual practice, one ton of refrigeration is taken as equivalent to __________.
An example for heterocyclic biogenic amine is __________.
For winter air conditioning, the relative humidity should not be more than __________%.
The pigments used as additives in poultry feeds to strengthen the color of the yolk of eggs are __________.
As per drinking water specification of IS 10500, thermotolerant coliform bacteria or E. coli shall not be detectable in any __________ ml sample.
Hexose Phosphoketolase Pathway is also called as __________.
__________ spores are used to measure sterilizing values in aseptic processing technologies for viscous liquid foods.
Patulin contamination in Apple juice shall not exceed
One of the causative molds for the black spot spoilage in frozen meat transported long distances is ____________.
Any alcoholic beverage when declared as "matured", shall be matured for a period of
An example for a single polar flagellum is __________ organism.
Biotin which is included in vitamin B complex, is often denoted as
The egg shell membrane contains bacteriolytic enzyme namely
A spoilage bacteria producing hypoxanthine which cause bitter off-flavor in fish is ____________.
In the luciferase and luciferin reaction, the luciferyl adenylate molecule reacts with oxygen to form ____________.
The sweetest polyol with a relative sweetness similar to glucose and very low glycemic index of 7 is ____________.
Cronobacter sakazakii is a ____________
Term "oligopeptides" is used for those with
Which of the following is associated with flatulence ?
A product advertising claim as Sodium Free is true when the product contains ____________.
As per FSSAI regulations, every package of food containing monosodium glutamate shall carry the following warning and declaration, in a rectangular box, namely.
What is the primary objective of cereal fortification ?
The only Non covalent bonds that are known to be significant in dough structure are the
Puffed rice products are produced from parboiled and cooked rice by drying up to moisture content
The reversion process in oil is due to the presence of