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

__________ spores are used to measure sterilizing values in aseptic processing technologies for viscous liquid foods.
Biotin which is included in vitamin B complex, is often denoted as
Term "oligopeptides" is used for those with
Cronobacter sakazakii is a ____________
A product advertising claim as Sodium Free is true when the product contains ____________.
As per FSSAI regulations, every package of food containing monosodium glutamate shall carry the following warning and declaration, in a rectangular box, namely.
The limiting amino acids in legumes is
What is the primary objective of cereal fortification ?
Which of the following is associated with flatulence ?
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
Puffed rice products are produced from parboiled and cooked rice by drying up to moisture content
Which cereal contains more protein ?
Glutenin portion of gluten is responsible in dough for ________.
Decrease in smoke point is the indication of
Which oil contains more free fatty acids ?
During extraction of oil from oil seeds, the process of removal of mucilaginous material is termed as
Shortenings dose not impart ________ to bread.
Which of the methods is not commonly used to remove anti-nutritional factors from legumes?
Ghee may become rancid due to ________.
Botanical name of hard wheat is ________.
Roquefort cheese is made from ________.
Noodles are originated from....
For manufacturing of biscuits, wheat variety is used ?
________ is a marker for testing pasteurization of milk.