Food Science CDE Questions With Correct Solutions!

_________ molecules can inhibit protein molecules from bonding with each other and with water, leading to the reduction of foams, volume, and stability. - ANSWERFat Anthocyanin will create _________ colors in certain foods. - ANSWERRed and Blue Cola is an example of a _____________ - ANSWERHomogenous mixture Potassium sorbet is a common food additive that functions as a _______________ - ANSWERMold Inhibitor _______________ is a polar covalent compound commonly referred to as a the universal solvent - ANSWERWater This essential nutrient provides the body with it most concentrated source of energy. - ANSWERFats _______________ is needed to metabolism protein and for tissue repair, it can be found in broccoli, beef liver, and asparagus. - ANSWERRiboflavin ____________ are commonly used to break down protein in the production of Cocoa and chocolate for candy and other products - ANSWERProteolytic bacteria Fats serve many functions in foods. Which many of its functions are desired, _______________ is one that is not desired - ANSWEROxidation _______________ is a flavor enhanced that some processor are removing from products to create a clean ingredient statement. While it is a FDA approved ingredient, it also occurs naturally in some foods like mushrooms. - ANSWERMSG _______________ has a complicated production process involving fermentation and roasting, resulting in production of more than 300 chemical compounds. - ANSWERChocolate Canning of foods is a common process that can safely preserve foods. If canning is done improperly, _______________ can grow and produce a deadly neuro-toxin. - ANSWERClostridium botulinum _