List of top Food Science and Technology Questions on Food Chemistry asked in ICAR AIEEA (PG)

Which one of the following is not a nonnutritive sweetener?
......... metal ions are not so active accelerators of reversion of oil.
......... is major protein of egg white.
Match List-I with List-II
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Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): Coffee is stimulating beverage
Reason (R): Stimulating effect of coffee is due to caffeine
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): Red colour of tomato is due to pigment lycopene.
Reason (R): Papain enzyme is extracted from papaya.
Fruit flavour is complex of _____
The Vitamin K2 is known as .......
The HMP pathway is also called as .......
Actinidin, a protease is extracted from the fruits of .......
In coffee, bitterness is imparted due to the presence of.......
Vitamin E is a mixture of tocopherols and tocotrienols, each one has following forms, _____.
The yolk membrane, which surrounds the yolk is also referred as _____.
Aspartame is a methyl ester of the dipeptide of _____.
Which protein fraction constitutes gluten?
Which type of carbohydrates are commonly found in cereal grains?
Which of the following is a key factor that influences the Maillard reaction in baked goods?
______ 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........