List of top Food Technology Questions

Bottom fermenting yeasts produce larger beers at temperatures
The enthalpy of evaporation is a function of
The maximum permissible limit of machine generating electron beams in food industry to inactivate microorganisms is
The fat content is in the range (high to low) of
Which of the following statements is true about 'water in oil' emulsion
The water activity range required for bacterial growth
Sublimation is a process of converting
Pectin is
Foodborne pathogenic bacteria, Escherichia coli O157:H7, produces
As per the FSSAI, the specification of total soluble solids in jam is
Pulsed electric field technology is useful in
Which among the following are food adulterants
Which of the following is not a millet
Enzymatic tenderization of meat uses
The colour of star ruby grapefruit is due to
The percentage of cinnamaldehyde in the essential oil of cinnamon bark
Hordeum vulgare is commonly known as
Palmitic acid has
Which is known as invert sugar
Marmalade is a
The only carbohydrate which does not have any chiral carbon atoms is
Which of the following is used as sugar substitute in candies
Corn gluten meal is a by-product of
Indian Institute of Millets Research is located in
The formula for Newton’s law of cooling is