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

Myosin comprises what per cent of the myofibrilar proteins?
The major flavour impact compound in clove is
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?
Cyanidin is a
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?
Phosvitin is a protein present in
In which of the following cases food remains fit for consumption?
Lipid oxidation is a major factor limiting the shelf life of
Calpains enzyme present in meat is grouped under
The residual moisture in dehydrated vegetable should NOT be more than
Alcohol insoluble solids is an index to determine canning ripe stage in
A method of irradiation to destroy Clostridium botulinum spores to get 12D heat treatment effect is referred to as
The apples used for cider making should have a high content of
Which among the following products is prepared from seeded grapes?
In squash, maximum permissible acid content is
Fruit juices are pasteurized at a temperature of
The hand refractometers are calibrated at a temperature of