Engineering Sciences
GATE XE branch:xe PYQs
Build your understanding with focused practice from past exam papers.
Questions 511–520 of 1772. Imported answers require independent review unless marked reviewed.
Question 139
Open questionXE-GMCQ1 markNeeds review
Which one of the following absorbents is NOT used as an ethylene absorber in active packaging of fruits and vegetables?
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 140
Open questionXE-GNAT1 markNeeds review
Thermal resistance constant (z-value) is defined as the change in temperature required to reduce the decimal reduction time of a microorganism by __________ percent (Answer in integer).
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 141
Open questionXE-GMCQ2 marksNeeds review
Which one of the following statements regarding moisture sorption isotherms of a dried food is NOT correct?
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 142
Open questionXE-GMCQ2 marksNeeds review
Processing of fluid milk at 72 °C for 15 seconds is termed as
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 143
Open questionXE-GMCQ2 marksNeeds review
Match the anti-nutritional factor in Column I with their corresponding activity given in Column II.
Column I
P. Lectin
Q. Stachyose
R. Phytate
S. Kunitz type inhibitor
Column II
Flatulence
Chelates with divalent cations and reduces their bio-availability
Inhibits trypsin and chymotrypsin
Hemagglutination
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 144
Open questionXE-GMSQ2 marksNeeds review
Which of the following fatty acids is/are known to increase the low density lipoprotein (LDL)-cholesterol?
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 145
Open questionXE-GMSQ2 marksNeeds review
The addition of which of the following to high-methoxyl pectin will result in gel formation?
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 146
Open questionXE-GMSQ2 marksNeeds review
Which of the following steps in food processing is/are used to reduce the acrylamide formation in food products?
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 147
Open questionXE-GMSQ2 marksNeeds review
Which of the following enzymes is/are used for the production of high fructose syrup (HFS) from corn starch?
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 148
Open questionXE-GMSQ2 marksNeeds review
Which of the following is/are typical characteristic(s) of a fungal cell?
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