List of top Food Technology Questions asked in Telangana State Post Graduate Engineering Common Entrance Test

In case of pure sucrose solutions, only soluble solids can be measured with
Marmalade is prepared from
In cereal group, the highest protein percentage is in
Which one of the following has higher fat content?
The major source of starch is
The principal protein of wheat flour is
The main source of proteins in vegetarian diet is
What is the moisture content that aids a grain to sprout?
Vinegar is produced by alcoholic fermentation followed by acetic fermentation with
The microorganisms used for the industrial purpose is
For preparation of wines, commonly used fermenting organism is
Which of the following is done as premilling treatment to improve the quality of rice
At what temperature, denaturation and coagulation of proteins takes place
Spoilage of bacteria in butter is known as surface taint and is caused by
Cell arrangement of microorganisms fall in
The logarithmic order of death for bacterial population is described by
WHO headquarters is located at
The bacteria that grows in both aerobic and anaerobic conditions is termed as
The minimum and maximum temperatures required for the shigella species to grow is
A yellow discoloration of vacuum packaged luncheon style meat is caused by
The parameters of plant and animal tissues that are inherent part of tissues are referred to as
The percentage of minerals in human body is
Which of the following is the most abundant mineral in the human body?
Depending on the climate, the daily intake of sodium chloride in adults vary within the range of
Chemically Annatto pigments belongs to ____ group