Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN: 9780134580999
Author: Elaine N. Marieb, Katja N. Hoehn
Publisher: PEARSON
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Please answer all five question correctly with step by step
Transcribed Image Text:• Cut fruits and some vegetables is an example of............
A. Enzymic browning
B. Non-Enzymic browning
C. Metal interactions
D. Lipid oxidation-polymerization
Flickering clusters of water are...........
A. associated with solid phase of water
B. Associated with ice, and exist in boiling point of water
C. rapidly break and reform
D. don't exist at the boiling point of water
Transcribed Image Text:• The first requisite of any food is the...........
A. Safety, and quality
B. Its content of trace element
C. Its flavor, and texture
D. Its content of vitamin
• Which is not an application for food chemistry?
A. deals with the composition, structure and properties of food
B. To test how long foods can last before becoming spoiled.
O
Namal
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12
No Spacing
11
C. Mass production of food is much cheaper.
D. To understand how food chemicals interact with our bodies
Changes in odor and aroma during handling, processing and storage resulted from.............
A. Loss of solubility, water-holding capacity and Toughening
B. Cooked or caramel, Development of Rancidity Darkening
C. Bleaching Development of desirable colors
D. All of the above
Heading
Focus
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