List of top Food Technology Questions

Barny flavour in butter is produced by:
The basic difference between myoglobin and hemoglobin is:
Examples of prolamins in corn and wheat:
Examples of pigments benzopyran derivatives:
Amino acid which can be converted to niacin in the body:
Deficiency symptoms of minerals iodine and iron:
Protein efficiency ratio is not based on:
Cobalt is a constituent of which vitamin:
AGMARK is a certification in India that assures the quality of:
Monosaccharides present in stachyose:
Adulteration of turmeric with metanil yellow is:
FSSAI, the national food authority in India, stands for:
FSMS in food industry discussions stands for:
HACCP is a system designed for:
The process of "malting" barley (for brewing or malted foods) involves:
Brix is a measurement of a solution's:
Which factor generally increases the efficiency of drying a food product?
Freezing foods very quickly (such as in blast freezers) is beneficial because it:
If cereal grains are stored with too high moisture content, which is a likely outcome?
A common refrigerant used in large-scale food refrigeration systems (such as cold storage facilities) is:
Using a multiple-effect evaporator in food concentrate production is mainly to:
Which of the following is used as a starter culture for cheese production (to ferment lactose into lactic acid)?
Soy sauce is traditionally produced using a fermentation starter culture of:
"Golden rice," a genetically modified variety of rice, has been engineered to be rich in:
Which of these bacteria forms heat-resistant spores and can survive inadequate cooking, potentially causing food poisoning?