List of top Questions asked in ICAR AIEEA (PG)- 2020

Homogenization serves to prevent the formation of which one of the following in the package during storage?

Cellulose can be produced by using

Coliform bacteria in canned cheese causes

The Auto Inducers-I (AIs) produced in bacterial quorum sensing (QS) are produced by

The microorganism which can grow between 0.1 to 50 MPa pressure are called

In the Food Safety Management Systems ISO 22000: 2018, implementation of Prerequisite Programme (PRP's) shall be documented in

Which one of the following products has the lowest a_w?

In many cheeses, the biogenic amines putrescine is formed from

Sweet curdling of milk is due to

The heat treatment required to inactivate resistant bacteriophages is

Which one of the following types of cereal grains are generally described as waxy?

Natamycin is effective against fungal cells because it causes cell lysis by binding to

Cooking time is directly related to the amount of

The brown colour formation of the crust of bread is due to

Synthetic casing is made from

Myosin comprises what per cent of the myofibrilar proteins?

Which one of the following is responsible for regulation of osmotic pressure in sea fish?

The major flavour impact compound in clove is

In fish and meat MAP storage, excessive CO_2 is readily absorbed by fats and water which leads to

Malpua is what type of indigenous product?

Cyanidin is a

Before freezing the egg yolk, it should be treated with which of the following enzymes to prevent gel formation after thawing?

Khakra is a very popular snack food in

The wines to which brandy is added are known as

Herbs are used in