List of top Questions asked in ICAR AIEEA (PG)

The brown colour formation of the crust of bread is due to

Which one of the following types of cereal grains are generally described as waxy?

Natamycin is effective against fungal cells because it causes cell lysis by binding to

Cooking time is directly related to the amount of

The heat treatment required to inactivate resistant bacteriophages is

Sweet curdling of milk is due to

Myosin comprises what per cent of the myofibrilar proteins?

The major flavour impact compound in clove is

Which one of the following is responsible for regulation of osmotic pressure in sea fish?

In fish and meat MAP storage, excessive CO_2 is readily absorbed by fats and water which leads to

Synthetic casing is made from

Cyanidin is a

The wines to which brandy is added are known as

Herbs are used in

Khakra is a very popular snack food in

Malpua is what type of indigenous product?

Before freezing the egg yolk, it should be treated with which of the following enzymes to prevent gel formation after thawing?

Phosvitin is a protein present in

The major component of synthetic pineapple flavour is

The withering of tea leaves is carried out for

Hops are used in manufacturing of

Ghonga is an indigenous product derived from

Which one of the following is NOT a fermented beverage?

Lipid oxidation is a major factor limiting the shelf life of

Calpains enzyme present in meat is grouped under