List of top Food Science and Technology Questions asked in ICAR AIEEA (PG)

Whipped cream is an example of........
Arrange the stages of fatty acid oxidation in sequence.
1. $\beta$-Oxidation proper in the mitochondrial matrix.
2. Activation of fatty acids occurring in the cytosol.
3. Transport of fatty acids into mitochondria.
Choose the correct answer from the options given below:
The term 'siridhanya' is used for......
Which is not true regarding propionic acid?
Which one of the following is partly an isoprenoid derivative?
Mohler's test is carried out for qualitative test of.......
Rosalic acid test is used for detection of ..........adulterant in milk.
........ are group of tural products possessing the property of producing lather or foam when shaken with water.
Recommended dietary allowance (RDA) of iron for pregnt women is _____ mg/day.
The orange juice is deaerated to preserve vitamin...........
The temperature at which the granules begin to swell rapidly and loose birefringence is called .......
Match List-I with List-II
Choose the correct answer from the options given below:
Toxicity of which of the following food additive to molds and certain bacteria is related to the ibility of the organism to metabolize the three-carbon unit?
......... among following leafy vegetable contains higher amount of carotene.
Which one of the following is not fining agents used in clarification of fruit juices?
____________ fish proteins are very important in making surimi.
In Gram-ve organism’s cell wall ____________ is site of considerable metabolic activity, particularly concerned with transport of metabolites.

Match List-I with List-II

List-I (Type of taste)List-II (Compound)
(A) Sour(II) Formic Acid
(B) Bitter(IV) Quinine
(C) Salty(I) Li⁺
(D) Sweet(III) Sulfonamide

Choose the correct answer from the options given below:

Match List-I with List-II

List-I (Spice)List-II (Aroma)
(A) Fennel(III) Warm anise like flavour
(B) Cumin(IV) Strong musty flavour
(C) Paprika(I) Sweet flavour
(D) Nutmeg(II) Sweet and pungent flavour

Choose the correct answer from the options given below:

Ghee may become rancid due to ________. 
 

Roquefort cheese is made from ________. 
 

 ________ is a marker for testing pasteurization of milk. 
 

The solubility of protein is ________ at its isoelectric pH. 
 

 Proteins are denatured if food is heated above ________. 
 

Factor considered constant in a moisture sorption isotherm, is ________.