List of top Food Science and Technology Questions

Which of the following is associated with flatulence ?
Shortenings dose not impart ________ to bread.
During extraction of oil from oil seeds, the process of removal of mucilaginous material is termed as
Glutenin portion of gluten is responsible in dough for ________.
Decrease in smoke point is the indication of
Which oil contains more free fatty acids ?
Which cereal contains more protein ?
Ghee may become rancid due to ________.
Roquefort cheese is made from ________.
Botanical name of hard wheat is ________.
For manufacturing of biscuits, wheat variety is used ?
Noodles are originated from....
Which of the methods is not commonly used to remove anti-nutritional factors from legumes?
Factor considered constant in a moisture sorption isotherm, is ________.
Proteins are denatured if food is heated above ________.
The solubility of protein is ________ at its isoelectric pH.
UV radiation are excellent for food processing except for the fact that ________.
________ is not a low pressures process.
________ is a marker for testing pasteurization of milk.
The treatment of waste water by infraction of sunlight, bacteria and algae using shallow ponds is called as ________.
HTST utilizes difference in ________ of the microorganisms and vitamins to create better product.
For liquid foods, viscosity is inversely related to their ________.
Zein is predominant protein of maize endosperm and is also called ________.
Potato are sliced, dried and then rehydrated. Corresponding water activity during adsorption will be ________ than that during desorption.
Which one of the following is least expensive and most popular form of data carrier ?