GATE (Graduate Aptitude Test in Engineering) Food Technology: Questions 52 - 56 of 202

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Question 52

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 53

Essential Amino Acids and Essential Fatty Acids

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 54

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 55

Nutrient Deficiency Diseases

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 56

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

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