List of top Food Science and Technology Questions on Food Chemistry

______ is called saccharifying amylase.
______ protein fraction of egg yolk is water soluble.
Butter represents....................
Monosaccharides have the general formula________.
______ is essentially free from methyl ester groups.
Reichert-Meissl (RM) number is defined as......
Glucose and ........... are epimers with regards to carbon 4 ($C_4$ - epimers).
Whipped cream is an example of........
Arrange the stages of fatty acid oxidation in sequence.
1. $\beta$-Oxidation proper in the mitochondrial matrix.
2. Activation of fatty acids occurring in the cytosol.
3. Transport of fatty acids into mitochondria.
Choose the correct answer from the options given below:
Which one of the following is partly an isoprenoid derivative?
Mohler's test is carried out for qualitative test of.......
........ are group of tural products possessing the property of producing lather or foam when shaken with water.
The temperature at which the granules begin to swell rapidly and loose birefringence is called .......
Match List-I with List-II
Choose the correct answer from the options given below:

Glutenin portion of gluten is responsible in dough for ________. 
 

In convection SI unit of heat transfer coefficient is ________. 
 

 Which of the following is not mounting of boiler ? 
 

The cereal proteins soluble in dilute acid and alkali are called ____________.

Match List-I with List-II

List-I (Spice)List-II (Aroma)
AFennelISweet flavour
BCuminIISweet and pungent flavour
CPaprikaIIIWarm anise-like flavour
DNutmegIVStrong musty flavour

Choose the correct answer from the options given below:

Match List-I with List-II

List-I (Type of Gums)List-II (Characteristics)
AGums from PlantsICarrageenans
BGums from SeaweedsIICarboxymethylcellulose
CGums from FermentationIIIGalactomannans
DChemically Modified GumsIVCurdlan gum

Choose the correct answer from the options given below:

____________ is much more rapidly oxidized during browning of meat.
The cereal proteins soluble in dilute acid and alkali are called ____________.
____________ is nonsaponifiable matter.
____________ measures the amount of volatile insoluble fatty acids.
____________ egg protein is inhibitor of hemagglutination.