Engineering Sciences
GATE XE Food Chemistry and Nutrition PYQs
Build your understanding with focused practice from past exam papers.
Questions 21–30 of 56. Imported answers require independent review unless marked reviewed.
Question 144
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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 146
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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 132
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Choose the correct group of fat soluble vitamins
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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 133
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The synthesis of thyroxine T4 in human body requires
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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 134
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Which among the followings is NOT an essential amino acid?
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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 136
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Which among the following statements 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 145
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Match the method/ value used for measuring lipid characteristics in Column I with the corresponding properties indicated by them, in Column II.
Column I
P. Thiobarbituric acid test
Q. Rancimat method
R. Peroxide value
S. Iodine value
Column II
Induction time
Degree of unsaturation
Carbon content
Hydroperoxide content
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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
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Identify the correct statement(s) related to grain polysaccharides among the followings.
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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
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Which of the following is not a caramel flavour producing compound?
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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
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Which among the following are ω-6 poly unsaturated essential fatty acids?
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