List of top Food Technology Questions asked in TANCET

Apples are wrapped in waxed paper to:
How does the head loss in turbulent flow in a pipe vary?
What percent of Ca by weight is present in \(CaCO_3\) ?
In which of the following different plastics are combined to get certain desirable properties?
What is produced in a calf's stomach to help curdle milk and used in the production of cheese?
Which of the following is not a major parameter in Sensory food evaluation?
Tetany is caused by deficiency of:
Food business including small-scale or cottage or Petty food businesses whose annual turnover does not exceed Rs 12 lakhs by default falls under the purview of:
Hemicellulose is an example for:
CCP in HACCP stands for:
Excess intake of food rich in phytic acid reduces absorption of:
"Date of manufacture" indicates the:
In high fructose corn syrup production, the enzyme used for the conversion of glucose to fructose is:
Which of the following methods is used to measure the water content of food?
Low protein diet is recommended for people with the following condition:
Which of the following is an intrinsic parameter that affects microbial growth?
Which one of the following lipid molecules exhibit emulsification property?
Which is the main index organism to achieve complete safety of milk in pasteurization of milk?
Tocopherol is an example of:
Which of the following foods cannot be treated at high pressure?
What is the form of iodine in iodized salt?
Chelating agents are used to reduce enzymatic browning of food because it reduces availability of the following cofactor:
The method of evaluating the quality of a protein is:
Which of the following is a processing contaminant?
The increase in the temperature of the aqueous solution will result in decrease of its: