Food science Study guides, Class notes & Summaries

Aerobic - correct answer With air present Allergenic Protein - correct answer A protein in a certain food that produces a severe reaction in the body of an allergic person Anaerobic - correct answer Without air present Antioxidant - correct answer A molecule that interacts with the free radical formation process Applied Science - correct answer Science whose purpose is to look for different uses or different applications of scientific principles Aseptic Process - correc...

Splurging early in the month or choosing bulk purchases represent the influence of which factor in choosing foods? 1. personal philosophy 2. family tradition 3. pathogenic eating 4. advertising 5. economics - correct answer Personal Philosophy Substances used to supply a need or reinforce one's diet are called... 1. functional foods 2. natural foods 3. calories 4. fat substitutes 5. dietary supplements - correct answer dietary supplements Which of the following preserva...

2023 AQA GCSE COMBINED SCIENCE: TRILOGY 8464/B/1H Biology Paper 1H Question Paper & Mark scheme (Merged) June 2023 [VERIFIED] Materials For this paper you must have: • a ruler • a scientific calculator. Instructions • Use black ink or black ball-point pen. • Pencil should only be used for drawing. • Fill in the boxes at the top of this page. • Answer all questions in the spaces provided. • If you need extra space for your answer(s), use the lined pages at the end of t...

Food Science Written Test NC Latest Update Already Passed Cola is an example of a(n) ___________________ A. Element B. Homogeneous mixture C. Compound heterogeneous mixture D. Heterogeneous mixture B. Homogeneous Mixture A calorie is the amount of energy required to raise ________________________of water to one degree _________________________. A. 1 kilogram, Fahrenheit B. 1ounce, Fahrenheit C. 1 kilogram, Centigrade D. 1 gram, Centigrade D. 1 gram, Centigrade Fats serve man...

Food Science, Domain 1 Questions and Jean Inman Exam Questions And Answers Candling - ANS A method of determining egg quality based on observing eggs against a light. An acid stiffens an egg white foam by - ANS tenderizing the protein and allowing it to extend more easily Egg whites at room temperature whip more quickly and yield a larger volume due to what? - ANS lower surface tension The larger the % sag of custard - ANS the more tender the gel objective measure of quali...

The daily values are used correct answers on food labels to inform consumers about how much of a nutrient the food provides If a food label states that a serving of the food has 32g of carbohydrates, how many calories of carbohydrates are in the food? correct answers 128 calories Food labels must clearly show information about correct answers potential food allergens The Adequate Daily Intake for a nutrient is correct answers an alternative to an RDA and is set when there is not enough ...

Which of the following are fat soluble vitamins A, D, E, K What is food science? The scientific study of raw food materials and their behavior during formulation, processing, packaging, storage and evaluation as consumer food products. Brainpower Read More Previous Play Next Rewind 10 seconds Move forward 10 seconds Unmute 0:05 / 0:15 Full screen What fields of study does food science cover? chemistry, biology, physics, nutrition, engineering

____________ are substances added to baked goods, such as cakes, to help them lighten or rise during baking. A. Antioxidants B. Emulsifiers C. Leavening agents D. Surfactants - ANSWERC. Leavening agents To deactivate enzymes in fruits and vegetables, the produce is immersed in boiling water in a process called _________. A. pasteurization B. condensation C. blanching D. neutralization - ANSWERC. blanching The nutrition label found on many food packages is called _________...

Sensory science is a discipline in which several senses are evoked, measured, analyzed and interpreted to know more about our foods. Which of the following senses may be studied? 1. sight 2. hearing 3. touch 4. smell 5. all of the above correct answers5. All of the above Which of the following is a factor affecting flavor perception? 1. volatility of aroma compounds 2. sensitivity of the individual 3. non-volatile taste compounds 4. interactions between compounds while chewing 5. all ...

Test Bank Nutrition An Applied Approach 5th Edition Thompson Test Bank Test Bank 100% Verified Answers Test BankNutrition An Applied Approach 5th Edition Thompson Test BankTest Bank 100% Verified Answers Test BankNutrition An Applied Approach 5th Edition Thompson Test BankTest Bank 100% Verified Answers 1 Copyright © 2018 Pearson Education, Inc. Nutrition: An Applied Approach, 5e (Thompson/Manore) Chapter 1 Nutrition: Linking Food and Health Multiple Choice Questions 1) Which statement ...