List of top Food Technology Questions

What is the moisture content that aids a grain to sprout?
The main source of proteins in vegetarian diet is
Spoilage of bacteria in butter is known as surface taint and is caused by
For preparation of wines, commonly used fermenting organism is
At what temperature, denaturation and coagulation of proteins takes place
Vinegar is produced by alcoholic fermentation followed by acetic fermentation with
The microorganisms used for the industrial purpose is
Which of the following is done as premilling treatment to improve the quality of rice
The parameters of plant and animal tissues that are inherent part of tissues are referred to as
The minimum and maximum temperatures required for the shigella species to grow is
The bacteria that grows in both aerobic and anaerobic conditions is termed as
The logarithmic order of death for bacterial population is described by
Cell arrangement of microorganisms fall in
A yellow discoloration of vacuum packaged luncheon style meat is caused by
Corrin ring is present in _____ vitamin
The pH of honey is
Evaporation of water is
Black bread mold is caused by
Caffeine is _____ .
If the melting point of oils are high as compared to its surrounding temperature, then oils remain in
The fermented wine prepared from cashew apple is
Avidin present in egg white is a _____ .
Staphylococcus aureus is
Mycoplasma is a
Christie–Atkins–Munch-Peterson test is related to