food science 2013

_______ molecules can greatly inhibit protein molecules from bonding with each other and with water, leading to the reduction of foam’s volume and stability. 

• Glucose 
• Carbohydrate 
• Fat
• Fructose 

Anthocyanins will create colors in certain foods

• green and red 
• red and blue
• purple and brown
• . yellow and red 

Cola is an example of a(n) . 

• element 
• compound 
• heterogeneous mixture
• homogeneous mixture 

Potassium sorbate is a common food additive that functions as a(n) .

• mold inhibitor
• stabilizer 
• anticaking agent
• . rancidity deterrent 

is a polar covalent compound commonly referred to as the universal solvent.

• Vinegar 
• Water
• Ethyl Alcohol 
• Oil

______ is needed to metabolize protein and for tissue repair. It can be found in broccoli, beef liver and asparagus.

• Riboflavin 
• Biotin 
• Niacin 
• Thiamin 

__________ are commonly used to break down protein in the production of cocoa and chocolat

• Lactic-acid bacteria
• Carbon-dioxide bacteria 
• Acetic-acid bacteria 
• Proteolytic bacteria 

Fats serve many functions in foods. While many of its functions are desired, is one function that is not desired. 

• emulsification 
• tenderizing 
• oxidation 
• flavor 

is a flavor enhancer that some processors are removing from products to create a clean ingredient statement. While it is an FDA approved ingredient, it also occurs naturally in some foods like mushrooms

• MSG
• Sugar
• Trans fat
• High fructose corn syrup

__________ has a complicated production process involving fermentation and roasting resulting in production of more than 300 chemical compounds.

• Wine
• Chocolate 
• Beer
• Tea