List of top Questions asked in ICAR AIEEA (PG)

Sugar free product means the product contains not more than _______ sugars per 100g/ml.
The glycosidic insecticide extracted from red onion is _______
The fermented fish product called Ngari is from _______
Examples of homoglycans and heteroglycans are _______
Aeromonas hydrophila growth in butter causes _______
Vibrio parahaemolyticus can grow in _______ NaCl.
Microbial spoilage of canned foods at ambient temperature is genearlly the result of -------- spoilage.
The ----------------------was established to develop agreements on international standards and safety practices for foods and agricultural products.
Arrange the correct sequence of changes during cooking of meat influencing its tenderization
(A). Fat melting
(B). Separation of muscle fiber
(C). Soft gelation
(D). Formation of gelatin
Form-Fill-Seal- machines are equipments used for --------- of foods
Which one of the following is natural colouring matters?
Mango pulp can is an example of ------------ container.
--------- is a spanish wine, matured at high temperature by placing the filled barrels for 3 to 4 months.
Heat sensitive liquid foods are commonly concentrated at low temperature in-----------.
In stability of fats and oils thio-barbituric acid test is used to test-------------.
-------- is a term used to label foods treated with low-level ionizing radiations.
Strains of Aspergillus niger are carefully selected for the positive characteristics of ------- yield.
Commonly used spice at household level, has proved to be an effective tenderizing, antioxidant and antimicrobial agent for meat and meat product is ----------.
In thermostabilization, eggs are dipped in hot water or hot oil to coagulate a thin layer of --------- around the inside of cell and thus further seal it.
In cheese making, standardization refers to adjustment of the casein/fat ratio in cheese milk to -----------.
Select sequence of carbohydrates in decreasing units of hexoses.
(A) Starch
(B) Dextrins
(C) Glucose
(D) Sucrose
Proprietary bread made from a mixture of wheat and rye which has been allowed to sprout, kiln dried and rolled, to this is added barely malt is----------.
Which acid is preferred for use in colas, root beer, and other nonfruit drinks.
Which of the following is used as an artificial sweetener in soft drinks?
The use of ---------- as a flour modifier is proposed in order to permit the extrusion of the dough, in making uncooked pasta.