List of top Food Technology Questions on Food Chemistry asked in TANCET

Chelating agents are used to reduce enzymatic browning of food because it reduces availability of the following cofactor:
Which one of the following lipid molecules exhibit emulsification property?
The method of evaluating the quality of a protein is:
Hemicellulose is an example for:
Which one of the following is not the application of starch in food preparation?
Which one of the following is not true about the naturally occurring colours?
Which of the following is a processing contaminant?
What is produced in a calf's stomach to help curdle milk and used in the production of cheese?
The water activity of the food product at the end of constant drying rate is:
In high fructose corn syrup production, the enzyme used for the conversion of glucose to fructose is:
Unplanned crystallization of sugar in a confectionery is called:
What is the form of iodine in iodized salt?
A solution is made by dissolving 1 kilo mole of solute in 2000 kg of solvent. The molality of the solution is:
A very dilute solution is prepared by dissolving \( x_1 \) mole of solute in \( x_2 \) mole of a solvent. The mole fraction of solute is approximately equal to:
The increase in the temperature of the aqueous solution will result in decrease of its:
What percent of Ca by weight is present in \(CaCO_3\) ?
What is the equivalent weight of \( Na_2CO_3 \) in the reaction, represented by \( Na_2CO_3 + HCl \rightarrow NaHCO_3 + NaCl \)?