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• 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

• 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

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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• 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:• 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
• 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 Now it feited States) 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 Styles Dictate Pane 16 Edn
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 Now it feited States) 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 Styles Dictate Pane 16 Edn
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