List of top Food Technology Questions

Conventional pulses milling methods followed in India:
Barny flavour in butter is produced by:
An example of hard cheese:
Red or bloody bread results from growth of:
TA spoilage is caused by:
Enterohaemorrhagic E coli (EHEC) sometimes is also known as:
Black rots in eggs are caused by:
Protein efficiency ratio is not based on:
Examples of prolamins in corn and wheat:
Examples of pigments benzopyran derivatives:
The basic difference between myoglobin and hemoglobin is:
Amino acid which can be converted to niacin in the body:
Deficiency symptoms of minerals iodine and iron:
Cobalt is a constituent of which vitamin:
AGMARK is a certification in India that assures the quality of:
Monosaccharides present in stachyose:
FSSAI, the national food authority in India, stands for:
FSMS in food industry discussions stands for:
Adulteration of turmeric with metanil yellow is:
HACCP is a system designed for:
Which factor generally increases the efficiency of drying a food product?
Freezing foods very quickly (such as in blast freezers) is beneficial because it:
Brix is a measurement of a solution's:
If cereal grains are stored with too high moisture content, which is a likely outcome?
The process of "malting" barley (for brewing or malted foods) involves: