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List of top Food Science and Technology Questions

The process of preserving food by rapid freezing followed by dehydration under vacuum is known as_________

Which of the following statement is correct about gas chromatography?

The relationship between the Del factor, temperature and time is given as___________

Which of the following is the correct grouping of disaccharides?

Vegetable lecithin is obtained mainly from________

Which of the following is not a function of amino acids (from protein digestion) in the body?

Beta‐oxidation occurs in__________

Match List I with List II
List I: (A) Simple Protein, (B) Glycogenesis, (C) Glycolysis, (D) Fat
List II: (I) Breakdown of glucose, (II) Albumins, (III) Saponification, (IV) Formation of glycogen
Choose the correct answer from the options given below:

Which of the following is correctly matched?

The opacity of an emulsion is determined by_________

Which of the following can be used to prevent browning of cut fruits and vegetables?

__________are used as acidulants in soft drink beverages.

Protein Efficiency Ratio (PER) is_________

Which of the following statements is TRUE?

What is the full form of NOEL?

What is the name of the process for alkali treatment of cocoa?

What is the full form of AGMARK?

What is the instrument used to determine the plasticity of bread dough?

What is the storage temperature of Hypobaric storage?

What is the full form of GRAS?

Which instrument is used to determine the salt percentage in food?