Food Chemistry and Nutrition [GATE (Graduate Aptitude Test in Engineering) Food Technology (XL-U)]: Questions 14 - 17 of 86
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Question 14
Appeared in Year: 2018
Question Match List-Ⅰ List-Ⅱ▾
Match the commodity in Group I with the bioactive constituent in Group II.
List-Ⅰ (Column-I) | List-Ⅱ (Column-II) |
---|---|
(A) Ginger | (i) Epigallocatechin gallate |
(B) Turmeric | (ii) Lutein |
(C) Spinach | (iii) Gingerol |
(D) Green tea | (iv) Curcumin |
Choices
Choice (4) | Response | |
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a. |
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d. |
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Question 15
Appeared in Year: 2014
Question Match List-Ⅰ List-Ⅱ▾
Match the items under Group I with items under Group II
List-Ⅰ (Column-I) | List-Ⅱ (Column-II) |
---|---|
(A) Oleic acid | (i) Co-enzyme |
(B) Threonine | (ii) Sugar |
(C) Pyridoxine phosphate | (iii) Amino acid |
(D) Xylose | (iv) Fatty acid |
Choices
Choice (4) | Response | |
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a. |
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b. |
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c. |
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d. |
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Question 16
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 17
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 |