List of top Food Science and Technology Questions on Eggs asked in CUET (PG)

Which among the following is/are egg white proteins ? A. Ovalbumin B. Livetin C. Lysozyme D. Ovomucin E. Phosvitin

Functions of egg in food system: A. Binder B. Clarifying agent C. Foaming, leavening, aeration D. Gelling and thickening agent E. Anticaking agent

The water glass method of egg preservation uses the chemical:

The browning in egg powder can be prevented by

The correct order of production of egg powder is-
(A) Pasteurization
(B) Fermentation
(C) Drying
(D) Cooling
Choose the correct answer from the options given below:

The egg yolk is anchored in the center by

Egg yolk contains the following protein fractions
(A) Phosvitin
(B) Livetin
(C) Low density lipoprotein
(D) Ovomucin
Choose the correct answer from the options given below: