List of top Food Technology Questions

Pectin is
Foodborne pathogenic bacteria, Escherichia coli O157:H7, produces
Sublimation is a process of converting
Which among the following are food adulterants
Pulsed electric field technology is useful in
As per the FSSAI, the specification of total soluble solids in jam is
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
Blanching is a unit operation commonly used in vegetable processing is
Indian Institute of Millets Research is located in
The formula for Newton’s law of cooling is
Scientific name of black gram
Beta-lactoglobulin is a major whey protein absent in
Corn gluten meal is a by-product of
Identify the descending order of the fatty acids in the refined corn oil
A glucosinolate present in white mustard
The dimensions of kinematic viscosity are