The objective of this book is to provide single platform for preparation of competitive examinations in Food Science and Technology discipline. The book contains about 10,000 objective questions on the subjects such as Food Chemistry, Food Microbiology, Food Engineering, Dairy Technology, Fruits and Vegetables Technology, Cereals Technology, Meat Fish and Poultry Processing, Food Additives, Foods and Nutrition, Bioprocess Technology, Food Packaging, Food Analysis, Functional Foods, Emerging Food Processing Technologies, Food Biochemistry and Miscellaneous topics. The book also contains subjective keynotes for above mentioned topics.

The objective of this book is to provide single platform for preparation of competitive examinations in Food Science and Technology discipline. The book contains over 10000 objective questions on the subjects such as Food Chemistry, Food Microbiology, Food Engineering, Dairy Technology, Fruits and Vegetables Technology, Cereals Technology, Meat Fish and Poultry Processing, Food Additives, Foods and Nutrition, Bioprocess Technology, Food Packaging, food Analysis, Functional Foods, Emerging Food Processing Technologies, Food Biochemistry and Miscellaneous topics. The book also contains 1500 subjective keynotes for above mentioned topics. Previous five years (2013-2017) ICAR NET Exam solved question papers (memory based) are also included in this addition. Special Features of the Book: 1. More than 10,000 MCQs for ASRB-NET, ICAR JRF-SRF and IIT GATE examination 2. Five years ICAR-NET solved question papers 3. Revised and updated 1500 subjective keynotes.

This book has been written to meet the specific needs of candidates appearing in Agriculture Research Services, CSIR, TIFR/NCBS, IISc (Bangalore), GATE, IIT-JAM, JRF, SRF, and Biology Olympiads and other competitive examinations. A large number of mind-boggling questions of advance levels are presented. We have tried our best with wide array of questions covering minutest details of the subject in simpler form. Objective Plant Physiology is an exclusive fundamental search based collection of multiple choice questions prepared for students mainly to help them revise, consolidate and improve their knowledge and skills. The book comprises of twenty nine chapters covering diffferent aspects of plant physiology containing more than 2650 questions accompained with their answers.

The book on “MCQ’s in Plant Breeding, Biotechnology and Seed Science” has been prepared with the idea of exposing the students those who are preparing for the competitive examinations like Agricultural Research Services, NET, Public Service Commissions, Institute of Banking Personnel Selection, University and Institute admissions etc. It has three major parts viz., Plant Breeding, Biotechnology and Seed Science. The book has 80 chapters consisting more than 3000 multiple choice questions with answers. Genetics, breeding methods, resistance breeding, mutation breeding and polyploidy breeding in Plant Breeding; cell biology, molecular biology, tissue culture, animal biotechnology and bioinformatics in Biotechnology; and seed formation, biology, production, post harvest processing, storage, health, marketing and legislation in Seed Science are some of the important chapters covered in the book. The book is prepared with latest informations and therefore, it will be highly useful to the teachers, scientists and students for updating their knowledge.

Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.