Food Science Chapter 1 Food Science: An Old But Ne
Food Science Chapter 1 Food Science: An Old but Ne
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Food Science Chapter 1 Food Science: An Old but New Subject Questions and Answers 100% Pass
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Food Science Chapter 1 Food Science: An Old but Ne
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Food Science Chapter 1 Food Science: An Old But Ne
Food Science Chapter 1 Food Science:
An Old but New Subject Questions and
Answers 100% Pass
What is the role of crystallization in food science?
It helps in making products like sugar and chocolate smooth and consistent.
How does fermentation improve food beyond preservation?
It enhan...
Food Science Chapter 1 Food Science:
An Old but New Subject Questions and
Answers 100% Pass
What is the role of crystallization in food science?
✔✔ It helps in making products like sugar and chocolate smooth and consistent.
How does fermentation improve food beyond preservation?
✔✔ It enhances flavor, texture, and even creates beneficial probiotics.
Why is texture critical in food science?
✔✔ It affects how enjoyable food is to eat and indicates its quality.
What is the function of stabilizers in ice cream?
✔✔ They prevent ice crystals from forming, ensuring a creamy texture.
How does oxidation impact the flavor of oils?
✔✔ Oxidation causes rancidity, leading to an unpleasant taste and smell.
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, Why are some foods vacuum-fried instead of deep-fried?
✔✔ To reduce oil absorption and retain nutrients and color.
How do food scientists use molecular gastronomy?
✔✔ To create innovative dishes by altering the texture and presentation of food.
What is one way food science supports sustainability?
✔✔ By developing plant-based alternatives to animal products.
How does freeze-drying differ from regular drying?
✔✔ Freeze-drying preserves nutrients and flavor by removing water at low temperatures.
Why is water activity measured in snacks like chips?
✔✔ To ensure they remain crisp and resistant to microbial growth.
What is the significance of umami in food science?
✔✔ Umami enhances savory flavors, making dishes more appealing.
2
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