List of top Food Science and Technology Questions

Which one of the following is NOT a fermented beverage?
Phosvitin is a protein present in
The major component of synthetic pineapple flavour is
A method of irradiation to destroy Clostridium botulinum spores to get 12D heat treatment effect is referred to as
The residual moisture in dehydrated vegetable should NOT be more than
Alcohol insoluble solids is an index to determine canning ripe stage in
Lipid oxidation is a major factor limiting the shelf life of
In which of the following cases food remains fit for consumption?
Calpains enzyme present in meat is grouped under
For acetic acid fermentation, the alcohol content of the fermented liquid is adjusted to
The apples used for cider making should have a high content of
Which among the following products is prepared from seeded grapes?
In squash, maximum permissible acid content is
Fruit juices are pasteurized at a temperature of
The hand refractometers are calibrated at a temperature of
Which among the following is NOT an intermediate moisture food?
The enzyme responsible for browning of fresh-cut fruits is
In over-ripe fruit, pectin is converted into
The Jelmeter test for determining pectin content gives accurate result in the temperature range
The ideal temperature for growth of yeast is
Monosodium glutamate is used in food as
Lyophilisation is a method of
Which of the following storage systems, works on evaporative cooling?
Onion should be stored at a relative humidity of
Chemical formula of potassium metabisulphite is