List of top Food Science and Technology Questions

Match List-I with List-II

List-I (Type of Gums)List-II (Characteristics)
AGums from PlantsICarrageenans
BGums from SeaweedsIICarboxymethylcellulose
CGums from FermentationIIIGalactomannans
DChemically Modified GumsIVCurdlan gum

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Match List-I with List-II

List-I (Process)List-II (Effect)
AMicrofiltrationIConcentration of solution by removal of water
BUltrafiltrationIIRemoval of bacteria
CNanofiltrationIIIConcentration of large and macromolecules
DReverse osmosisIVConcentration of organic components (Demineralization)

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Match List-I with List-II

List-I (Name of Deficiency Disease)List-II (Deficiency of Nutrients/Minerals/Vitamins)
AAnemiaINiacin
BPellagraIIIodine
CKwashiorkorIIIIron
DGoiterIVProtein

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Match List-I with List-II

List-I (Type of Taste)List-II (Compound)
ASourI\(\mathrm{Li^+}\)
BBitterIIFormic acid
CSaltyIIISulfonamide
DSweetIVQuinine


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____________ fish proteins are very important in making surimi.
____________ is hindquarter cut of beef.
In Gram-ve organism’s cell wall ____________ is site of considerable metabolic activity, particularly concerned with transport of metabolites.
The Pasteur culture collection center is located at ____________.
____________ is most commonly used method for detection of mercury from packaged drinking water.
The secondary metabolites are produced by microbial cells during ____________ Phase of growth.
The phosphatase test for testing adequate pasteurization of milk is developed by ____________.
____________ is not correct statement regarding smoking of meat.
____________ added in canned meat/shrimps has greatest ability to absorb/bind water and reduce the drip loss.
____________ is much more rapidly oxidized during browning of meat.
The cereal proteins soluble in dilute acid and alkali are called ____________.
____________ of the following plastic food packaging material has low WVTR.
Which of the following additive helps in enhancement of keeping quality or stability of meat ?
The bundles of muscle fibers are held together in a single muscle by covering of connective tissue sheath is known as ____________.
____________ is nonsaponifiable matter.
____________ measures the amount of volatile insoluble fatty acids.
____________ egg protein is inhibitor of hemagglutination.
Which of the following packaging is not straight/sack carton ?
____________ is not a three piece can.
The time required to kill microorganisms at a given lethal temperature is called ________.
In which storage high concentration of $\text{CO}_2$ and low concentration of $\text{O}_2$ is used ?