Food Science-An Old but New Subject Review Chapter 1: Questions and Answers Graded A+
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Food Science-An Old but New Subject
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Food Science-An Old But New Subject
Food Science-An Old but New Subject
Review Chapter 1: Questions and
Answers Graded A+
How does blanching affect enzyme activity in vegetables?
Blanching deactivates enzymes that could cause loss of color, flavor, and nutritional value,
preserving the quality of frozen vegetables.
What ...
Food Science-An Old but New Subject
Review Chapter 1: Questions and
Answers Graded A+
How does blanching affect enzyme activity in vegetables?
✔✔ Blanching deactivates enzymes that could cause loss of color, flavor, and nutritional value,
preserving the quality of frozen vegetables.
What is the effect of freezing on food enzymes?
✔✔ Freezing slows down enzyme activity but doesn’t fully stop it, which is why blanching is
often used before freezing vegetables to maintain quality.
How do temperature changes affect protein structure in food?
✔✔ Temperature changes can denature proteins, causing them to lose their structure, affecting
texture in products like eggs, meats, and dairy.
What role does sugar play in the preservation of jams and jellies?
✔✔ Sugar acts as a preservative by drawing water out of microorganisms, preventing their
growth and helping to create the desired gel-like texture.
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, What are the advantages of using hydrocolloids in food science?
✔✔ Hydrocolloids improve food texture, stability, and mouthfeel, and are used to thicken, gel,
and emulsify products like sauces, ice cream, and dressings.
How does food science contribute to the development of allergen-free products?
✔✔ Food scientists use alternative ingredients, improved processing methods, and strict labeling
to create allergen-free products, ensuring safety for sensitive individuals.
How does the structure of starch molecules affect food digestion?
✔✔ The branched structure of starch allows for slower digestion, while simpler starch structures
are digested more quickly, influencing energy release from food.
How do enzymes affect food texture during ripening?
✔✔ Enzymes break down complex carbohydrates, proteins, and fats in food, which softens
texture and enhances flavor during ripening.
What is the role of antioxidants in food preservation?
✔✔ Antioxidants help prevent oxidation in foods, reducing spoilage, discoloration, and nutrient
loss.
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