List of top Food Science and Technology Questions

In actual practice, one ton of refrigeration is taken as equivalent to __________.
The COP of a reversed Carnot cycle is most strongly depend up on __________.
For winter air conditioning, the relative humidity should not be more than __________%.
An example for heterocyclic biogenic amine is __________.
An example for a single polar flagellum is __________ organism.
Any alcoholic beverage when declared as "matured", shall be matured for a period of
Patulin contamination in Apple juice shall not exceed
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.
The egg shell membrane contains bacteriolytic enzyme namely
A spoilage bacteria producing hypoxanthine which cause bitter off-flavor in fish is ____________.
One of the causative molds for the black spot spoilage in frozen meat transported long distances is ____________.
__________ spores are used to measure sterilizing values in aseptic processing technologies for viscous liquid foods.
The sweetest polyol with a relative sweetness similar to glucose and very low glycemic index of 7 is ____________.
In the luciferase and luciferin reaction, the luciferyl adenylate molecule reacts with oxygen to form ____________.
Cronobacter sakazakii is a ____________
Term "oligopeptides" is used for those with
As per FSSAI regulations, every package of food containing monosodium glutamate shall carry the following warning and declaration, in a rectangular box, namely.
A product advertising claim as Sodium Free is true when the product contains ____________.
Biotin which is included in vitamin B complex, is often denoted as
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
The only Non covalent bonds that are known to be significant in dough structure are the
The limiting amino acids in legumes is
What is the primary objective of cereal fortification ?