GATE (Graduate Aptitude Test in Engineering) Food Technology (XL-U): Questions 48 - 52 of 227
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Question 48
Appeared in Year: 2012
Question MCQ▾
A mild heat treatment of foods that destroys pathogens and extends its shelf life is called
Choices
Choice (4) | Response | |
---|---|---|
a. | Pasteurization | |
b. | Baking | |
c. | Blanching | |
d. | Sterilization |
Question 49
Appeared in Year: 2018
Question MCQ▾
Which of the following represent the group of saturated fatty acids?
Choices
Choice (4) | Response | |
---|---|---|
a. | Capric, Stearic & Oleic | |
b. | Palmitic, Linoleic, Linolenic | |
c. | Lauric, Myristic, Arachidic | |
d. | Behenic, Caprylic, Arachidonic |
Question 50
Appeared in Year: 2018
Question MCQ▾
Which of the following is an oil soluble pigment present in fruits and vegetables?
Choices
Choice (4) | Response | |
---|---|---|
a. | Carotenoids | |
b. | Flavonoids | |
c. | Tannins | |
d. | Anthocyanins |
Question 51
Appeared in Year: 2017
Question MCQ▾
Indicate the correct group that contains a monosaccharide, a disaccharide and a trisaccharide.
Choices
Choice (4) | Response | |
---|---|---|
a. | Ribose, lactose, Raffinose | |
b. | Mannose, maltose, lactose | |
c. | Glucose, sucrose, mannose | |
d. | Raffinose, stachyose, glucose |
Question 52
Appeared in Year: 2012
Question MCQ▾
Which one of the microorganisms given below is NOT RESPONSIBLE for ropy or stringy fermentation of milk?
Choices
Choice (4) | Response | |
---|---|---|
a. | Streptococcus cremoris | |
b. | Enterobacter aerogenes | |
c. | Alcaligenes viscolactis | |
d. | Streptococcus lactis |