List of top Food Science and Technology Questions

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Match List-I with List-II 

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Match List-I with List-II 

Choose the most appropriate answer from the options given below: 
 

Match List-I with List-II 

Choose the most appropriate answer from the options given below: 
 

Match List-I with List-II 

Choose the most appropriate answer from the options given below: 
 

Match List-I with List-II 

Choose the most appropriate answer from the options given below: 
 

Match List-I with List-II 

Choose the most appropriate answer from the options given below: 
 

Match List-I with List-II 

Choose the most appropriate answer from the options given below: 
 

Match List-I with List-II 

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Identify the factors that decrease the stability of egg foams;
(A). Acidity
(B). Fat content
(C). Salt content
(D). Sugar
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The industrial High Pressure Processing setup consists of the following components;
(A). Pressure pump
(B). Pressure agitator
(C). Pressure chamber
(D). Pulse chamber
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Which of the following statements is/are correct with reference to composition of fats and oils;
(A). The chain length and degree of saturation control the properties that are found within the fatty acids and lipids
(B). Fatty acids typically contain an even number of carbon atoms.
(C). The saturated acids have higher melting points than unsaturated acids of corresponding size.
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The basic functions of a food package are:
(A). Containment
(B). Fortification
(C). Adulteration
(D). Communication
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Examples of active packaging includes;
(A). MAP
(B). Ethylene scavenger
(C). Antioxidant release film
(D). Moisture absorbents
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The major microorganism that the food handler's may harbour as part of the body's flora is:
Identify the correct sequence of product/by-product formation during cocoa and chocolate processing/manufacturing:
(A). Cocoa powder
(B). Chocolate liquor
(C). Cocoa butter
(D). Nibs
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The drier that can be used for carrying out the instantizing or agglomeration process is:
The correct order of unit operations carried out in the Canning of vegetables is:
The enzyme used in isomerization of corn starch during the making of High Fructose Corn Syrup is/are:
(A). Alpha-amylase
(B). Glucoamylase
(C). Glucose isomerase
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The alkali treatment of cocoa to enhance its color and flavor is known as
An example of hard and ripened cheese is:
The soft and fragile food products, having delicate flavors and colors, are best dried by which of the following method: