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

The principal example of the use of ............ is in the production of ice‐cream and margarine.

Which of the following is a the Bingham plastic fluid?

The unit of thermal diffusivity is________

The ........... number may usually be ignored in baffled mixing vessels.

Which of the following compound is commonly used as a flavor enhancer in cooking?

Which type of wheat is better for biscuit production?

Henry's law relates to _________

Which of the following is the correct grouping of disaccharides?

The opacity of an emulsion is determined by_________

Which of the following can be used to prevent browning of cut fruits and vegetables?

__________are used as acidulants in soft drink beverages.

Protein Efficiency Ratio (PER) is_________