List of top Food Science and Technology Questions on Food Chemistry

Lactose is disaccharide containing ________.
In Michaelis-Menten equation, $K_{+1}$ stands for ________.}
In simple enzyme kinetics, when V becomes Vmax, Km is equal to __________.
An example for heterocyclic biogenic amine is __________.
The sweetest polyol with a relative sweetness similar to glucose and very low glycemic index of 7 is ____________.
In the luciferase and luciferin reaction, the luciferyl adenylate molecule reacts with oxygen to form ____________.
Term "oligopeptides" is used for those with
The reversion process in oil is due to the presence of
The only Non covalent bonds that are known to be significant in dough structure are the
Glutenin portion of gluten is responsible in dough for ________.
Decrease in smoke point is the indication of
Which oil contains more free fatty acids ?
Ghee may become rancid due to ________.
Factor considered constant in a moisture sorption isotherm, is ________.
Proteins are denatured if food is heated above ________.
The solubility of protein is ________ at its isoelectric pH.
For liquid foods, viscosity is inversely related to their ________.
Zein is predominant protein of maize endosperm and is also called ________.
Potato are sliced, dried and then rehydrated. Corresponding water activity during adsorption will be ________ than that during desorption.
Due to which property the product returns to original shape after deformation ?
__________ of the following is not adsorbent for thin layer chromatography.
Karl Fisher Reagent Titration Method is used for determination of __________.
__________ is widely used for the analysis of small molecules and ions, such as sugars and amino acids, and is applied to the separation and purification of macromolecules, such as protein and polysaccharides.
Glycerol has __________ reactive hydroxyl groups.
As per FSSAI labelling regulations, ____shall be mentioned on the label by the manufacturer in case of food with shelf‐life of not more than seven days}