FN43 - 3.03 Enzymes & Phytochemicals

Front

What is the effect of a strong acid on enzymes?

Back

The enzyme-substrate complex cannot form

Front

Which compound is an example of phytochemicals? Fatty acids, Flavonoid pigments, Gums and gels, Hydrates

Back

Flavonoid pigments

Front

Which process will slow or stop enzymatic browning in fruits and vegetables?

Back

blanching

Front

How does enzyme activity improve the flavor of food?

Back

Causes ripening

Front

Which does NOT denature enzymes? Options: sugar, pH, heat, salts

Back

sugar

Front

Enzyme reactions occur more rapidly as a result of: lower substrate levels, lower temperatures, shape changes of the enzyme, water availability

Back

water availability

Front

Which is an example of a natural enzyme source that will weaken a protein gel? Options: grapes, honeydew, pineapple, raspberries

Back

pineapple

Front

Which foods are good sources of carotenes? Options: collard greens, kidney beans, onions, strawberries

Back

collard greens

Front

Which action will result in denaturing the enzymes present? Options: adding sugar, chilling in the refrigerator, neutralizing ions, warming to the simmer point

Back

warming to the simmer point

Front

An impact of enzymes is to: emulsify mixtures, increase usable nutrients, initiate reactions, thicken protein mixtures

Back

initiate reactions