List of top Food Technology Questions

Which of the following steps in food processing is/are used to reduce the acrylamide formation in food products?

Match the anti-nutritional factor in Column I with their corresponding activity given in Column II. 
 

Which of the following fatty acids is/are known to increase the low-density lipoprotein (LDL)-cholesterol?
The addition of which of the following to high-methoxyl pectin will result in gel formation?
Which of the following is/are typical characteristic(s) of a fungal cell?
Processing of fluid milk at ( 72^circ {C} ) for 15 seconds is termed as:
Which one of the following absorbents is NOT used as an ethylene absorber in active packaging of fruits and vegetables?
The product of cabbage fermentation by {Leuconostoc mesenteroides is:}
Which one of the following statements regarding moisture sorption isotherms of a dried food is NOT correct?
Which one of the following steps is used to remove phosphatides from crude oil in the refining process?
Under standard conditions in animal feeding studies, the weight gained (in grams) per gram of protein consumed by an animal is termed as
Xerophthalmia is caused due to the deficiency of:
The unique flavor of chocolate and cocoa is due to the formation of:
Which one of the following statements regarding Hazard Analysis Critical Control Point (HACCP) plan is NOT correct?
Which one of the following fungi produces aflatoxins?
A 10 kg tomato pulp is concentrated from an initial moisture content of 90% (wet weight basis) to 35% (wet weight basis). The weight of the concentrate in kg is_____(round off to 2 decimal places).
Which of the following statements is/are true?
Which of the following enzymes is/are used for the production of high fructose syrup (HFS) from corn starch?
Which of the following steps in food processing is/are used to reduce the acrylamide formation in food products?
Processing of fluid milk at 72 °C for 15 seconds is termed as
The addition of which of the following to high-methoxyl pectin will result in gel formation?
Which one of the following absorbents is NOT used as an ethylene absorber in active packaging of fruits and vegetables?
The product of cabbage fermentation by Leuconostoc mesenteroides is
Which one of the following statements regarding moisture sorption isotherms of a dried food is NOT correct?
Under standard conditions in animal feeding studies, the weight gained (in grams) per gram of protein consumed by an animal is termed as