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

_______ increases the steam raising capacity of a boiler.

The predominant saturated fatty acids in eggs are _______

The primary treatment methods in meat industry effluent treatments reduce _______

The glycosidic insecticide extracted from red onion is _______

_______ are exempted from mandatory nutritional labelling.
(A). Table top sweeteners
(B). Salt and salt substitutes
(C). Chewing gum
(D). Coffee chicory mixture

The major pigments of black grape anthocyanins are _______

Sugar free product means the product contains not more than _______ sugars per 100g/ml.

Aeromonas hydrophila growth in butter causes _______

Examples of homoglycans and heteroglycans are _______

The ----------------------was established to develop agreements on international standards and safety practices for foods and agricultural products.

The fermented fish product called Ngari is from _______

Vibrio parahaemolyticus can grow in _______ NaCl.

Microbial spoilage of canned foods at ambient temperature is genearlly the result of -------- spoilage.

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

Mango pulp can is an example of ------------ container.

Which one of the following is natural colouring matters?

Heat sensitive liquid foods are commonly concentrated at low temperature in-----------.

--------- is a spanish wine, matured at high temperature by placing the filled barrels for 3 to 4 months.

Strains of Aspergillus niger are carefully selected for the positive characteristics of ------- yield.

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.

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 -----------.