List of top Food Technology Questions on Food Chemistry asked in TS PGECET

The process of stirring and mixing of chocolate liquid mass and sugar which gives smooth taste of finished chocolate is:
Ketonic rancidity is caused due to:
Terpene flavoured fruits are:
The brown coloured pigments formed after enzymic browning and non-browning are respectively:
The type of browning reaction present in cut apples and brinjal is:
Mineral magnesium is present in which of the following pigment?
The examples of pigments having benzopyran derivatives is:
Chemically Annatto pigments belongs to ____ group
The change that a lipid undergoes leading to an undesirable flavor and odour is known as
Which of the following is an extract from red algae?
What is the generic name of glycans?
A complex group of reactions is
Which of the following is the primary product of photosynthesis?
How does temperature affect nucleation?
The specific gravity of grape vinegar varies from
In case of pure sucrose solutions, only soluble solids can be measured with
At what temperature, denaturation and coagulation of proteins takes place