List of top Food Technology Questions asked in AP PGECET

The ratio of small fish to salt in fish sauce and paste is:
Red or bloody bread results from growth of:
Black rots in eggs are caused by:
TA spoilage is caused by:
Enterohaemorrhagic E coli (EHEC) sometimes is also known as:
An example of hard cheese:
Barny flavour in butter is produced by:
Examples of pigments benzopyran derivatives:
Examples of prolamins in corn and wheat:
Cobalt is a constituent of which vitamin:
Deficiency symptoms of minerals iodine and iron:
Amino acid which can be converted to niacin in the body:
The basic difference between myoglobin and hemoglobin is:
Protein efficiency ratio is not based on:
AGMARK is a certification in India that assures the quality of:
Adulteration of turmeric with metanil yellow is:
FSSAI, the national food authority in India, stands for:
Monosaccharides present in stachyose:
FSMS in food industry discussions stands for:
HACCP is a system designed for:
If cereal grains are stored with too high moisture content, which is a likely outcome?
Freezing foods very quickly (such as in blast freezers) is beneficial because it:
Which factor generally increases the efficiency of drying a food product?
Brix is a measurement of a solution's:
A common refrigerant used in large-scale food refrigeration systems (such as cold storage facilities) is: