
food science 2013
Authored by Ann Ware
Chemistry
KG - University
Used 7+ times

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21 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
_______ molecules can greatly inhibit protein molecules from bonding with each other and with water, leading to the reduction of foam’s volume and stability.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Anthocyanins will create colors in certain foods
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Cola is an example of a(n) .
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Potassium sorbate is a common food additive that functions as a(n) .
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
is a polar covalent compound commonly referred to as the universal solvent.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
______ is needed to metabolize protein and for tissue repair. It can be found in broccoli, beef liver and asparagus.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
__________ are commonly used to break down protein in the production of cocoa and chocolat
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