List of top Food Technology Questions asked in Andhra Pradesh Post Graduate Engineering Common Entrance Test

Brix is a measurement of a solution's:
The process of "malting" barley (for brewing or malted foods) involves:
Using a high concentration of salt or sugar helps preserve foods mainly by:
Which of these bacteria forms heat-resistant spores and can survive inadequate cooking, potentially causing food poisoning?
High-Temperature-Short-Time (HTST) pasteurization of milk is typically conducted at:
Parboiling is a processing technique commonly associated with which cereal grain?
"Golden rice," a genetically modified variety of rice, has been engineered to be rich in:
Soy sauce is traditionally produced using a fermentation starter culture of:
Which of the following is used as a starter culture for cheese production (to ferment lactose into lactic acid)?
Botulism, a severe form of food poisoning, is caused by a toxin produced by:
Aflatoxin, a dangerous natural toxin found in moldy peanuts, is produced by:
Which of the following nutrients should contribute the most calories in a balanced diet?
Yogurt is produced by the fermentation of milk using:
During the bacterial growth curve, the phase in which bacteria multiply at the fastest rate is the:
Enzymatic browning in cut apples is primarily caused by which enzyme?
Which of the following is an essential fatty acid that must be obtained from the diet?
Which mineral is essential for hemoglobin formation and the prevention of anemia?
Which mineral is required for the synthesis of thyroid hormones and prevents goiter?
Monosodium glutamate (MSG) is used in foods to enhance which taste sensation?
The green color of leafy vegetables is due to the pigment:
Corrin ring is present in _____ vitamin
The pH of honey is
Evaporation of water is
Black bread mold is caused by
Christie–Atkins–Munch-Peterson test is related to