List of top Food Engineering and Technology Questions on Food Chemistry

What is the full form of NOEL in toxicological studies?
Which parameter can be affected by nozzle pressure during spray drying?
What is the process of using alkali treatment on cocoa called?
What does the acronym GRAS stand for in food safety regulations?
Which law states that the energy required for size reduction is proportional to the change in surface area?
Milk fat may be decomposed by various bacteria, yeasts, and molds, the changes that take place in the milk fat are:
A. Oxidation of the unsaturated fatty acids
B. Hydrolysis of the butterfat to fatty acids
C. Alkali production
D. Combined oxidation and hydrolysis to produce rancidity

A 4% commercially available acetic acid is known as_______.

Match the LIST-I with LIST-II 
Average composition of Milk 

LIST-ILIST-II
(Constituents)(Percentage %)
A.WaterI.87
B.ProteinII.3.3
C.LactoseIII.5.0
D.Total solidsIV.12.9


Choose the most appropriate answer from the options given below:

Among the following, the egg yolk protein is_______.
Ingredient added in egg proteins to decrease the temperature of coagulation is:
The temperature at which the granules begin to swell rapidly and lose birefringence is called

Match the LIST-I with LIST-II 

LIST-ILIST-II
(Saturated fatty acids found in food lipids) 
A.HeptanoicI.CH\(_3\)(CH\(_2\))\(_{12}\)COOH
B.HexanoicII.CH\(_3\)(CH\(_2\))\(_{4}\)COOH
C.PentanoicIII.CH\(_3\)(CH\(_2\))\(_{3}\)COOH
D.TetranicIV.CH\(_3\)(CH\(_2\))\(_{5}\)COOH


Choose the most appropriate answer from the options given below:

Heating of unsaturated fats and oils, as in frying operations, can produce changes in the color, molecular weight, viscosity or refractive index due to
Arachidonic acid is composed of how many carbon atoms in its chain?
Lecithin is structurally like fat but contain
The process which permits the formation of the polymorphic form in fats is known as
On treatment with alkali, chlorophyll changes to

Bitterness is exhibited by alkaloids such as _____

Arrange the sequence of steps involved in the reaction of enzymatic browning 
[A.] Formation of DOPA 
[B.] Action of PPO enzyme on cut fruits 
[C.] Polymerization of ortho-quinones to form melanins 
[D.] Formation of ortho-quinones 
Choose the most appropriate answer from the options given below: