List of top Questions asked in ICAR AIEEA (PG)

For winter air conditioning, the relative humidity should not be more than __________%.
The pigments used as additives in poultry feeds to strengthen the color of the yolk of eggs are __________.
An example for a single polar flagellum is __________ organism.
Patulin contamination in Apple juice shall not exceed
Any alcoholic beverage when declared as "matured", shall be matured for a period of
As per drinking water specification of IS 10500, thermotolerant coliform bacteria or E. coli shall not be detectable in any __________ ml sample.
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 ____________.
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.
Term "oligopeptides" is used for those with
Biotin which is included in vitamin B complex, is often denoted as
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 ____________.
Cronobacter sakazakii is a ____________
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 ?
Which of the following is associated with flatulence ?
Puffed rice products are produced from parboiled and cooked rice by drying up to moisture content
Glutenin portion of gluten is responsible in dough for ________.
Decrease in smoke point is the indication of