Compléter
Fill in the blanks or choose the best answer.
is
considered
as
universal
solvent
due
to
its
ability
to
dissolve
a
wide
variety
of
materials
.
In
emulsions
,
water
can
be
in
the
form
of
or
phase
.
In
food
processing
,
water
serves
as
a
in
various
functions
such
as
conveying
,
heating
,
cooling
,
diluting
,
etc
.
Hard
water
has
negative
impacts
in
foods
,
hence
,
is
utilized
in
food
processing
.
Forms
of
water
in
food
can
be
broadly
classified
as
and
water
.
is
a
measurement
of
available
water
for
biological
and
chemical
reactions
.
Based
on
water
activity
stability
diagram
,
start
to
grow
at
aw
=
0
.
90
.
At
low
water
activity
,
there
is
enzymatic
reaction
.
At
very
high
water
activity
,
there
is
lipid
oxidation
.
is
defined
as
the
freedom
of
water
and
other
molecules
to
move
within
a
food
.
There
are
two
main
types
of
carbohydrates
namely
:
and
are
the
simplest
form
of
sugar
and
can
be
readily
absorbed
by
the
body
.
Two
chemically
bonded
monosaccharides
are
called
are
polymers
of
monosaccharides
linked
together
by
glycosidic
bond
.
The
of
starch
is
the
irreversible
loss
of
the
crystalline
regions
in
starch
granules
that
occur
upon
heating
in
the
presence
of
water
.
is
the
recrystallization
of
starch
that
may
decrease
its
digestibility
.
The
of
starch
is
done
to
maintain
desirable
appearance
and
texture
despite
stresses
during
food
processing
and
distribution
.
Lipids
serve
as
energy
source
and
reserve
which
provides
kcal
/
g
.
Dietary
fats
are
classified
according
to
the
type
of
carbon
-
carbon
bonds
present
in
their
fatty
acids
:
(
single
bonds
)
and
(
one
or
more
double
bonds
)
fats
.
is
a
property
of
lipids
which
is
described
as
the
ability
of
a
substance
to
have
more
than
one
crystal
structure
.
is
a
form
of
animal
fat
extraction
wherein
fat
is
removed
from
animal
tissue
by
heat
.
The
process
of
lengthens
the
shelf
life
of
fats
and
oils
by
reducing
the
via
the
catalytic
addition
of
.
Purification
of
oil
is
composed
of
3
steps
,
namely
(
in
order
)
:
,
,
and
There
are
two
main
types
of
rancidity
:
,
which
occurs
in
the
presence
of
oxygen
and
,
which
can
occur
in
its
absence
.
are
substances
that
can
stabilize
or
deactivate
free
radicals
to
slow
down
oxidation
process
.
The
energy
value
of
protein
is
:
kcal
/
g
The
building
blocks
of
proteins
are
called
:
Type
of
protein
source
that
can
supply
all
9
essential
amino
acids
:
The
following
are
conditionally
essential
amino
acids
,
except
:
histidine
,
arginine
,
tyrosine
.
True
or
False
:
Soy
is
a
complete
source
of
protein
.
Which
pair
is
incorrect
:
isoleucine
-
essential
amino
acid
,
alanine
non
-
essential
,
phenylalanine
-
non
-
essential
.
-
-
A
functional
property
of
protein
that
explains
the
role
of
milk
to
prevent
separation
of
fat
and
water
in
ice
cream
:
A
functional
property
of
protein
which
explains
why
bakery
products
that
uses
high
-
protein
ingredients
such
as
soy
are
denser
:
and
A
functional
property
of
protein
that
can
be
utilized
in
capturing
and
preserving
specific
flavoring
components
in
food
:
-
True
or
False
:
Plant
proteins
generally
have
higher
biological
value
compared
to
animal
proteins
.
The
oxygenated
form
of
myoglobin
is
called
:
The
green
pigments
responsible
for
the
characteristic
color
of
leafy
vegetables
and
green
fruits
.
This
element
is
the
central
element
of
a
heme
.
Anthocyanins
are
most
stable
at
what
pH
:
acidic
,
basic
,
neutral
.
Carrots
are
rich
in
this
type
of
pigment
,
giving
its
characteristic
orange
color
.
The
main
enzyme
involved
in
the
discoloration
of
foods
is
known
as
the
:
The
following
are
non
-
enzymatic
browning
,
except
:
Maillard
reaction
,
phenolic
oxidation
,
caramelization
.
True
or
False
:
Maillard
reaction
involves
the
reaction
of
reducing
sugars
and
amino
acids
.
Which
of
the
following
is
not
a
reducing
sugar
:
glucose
,
fructose
,
sucrose
.
This
is
the
thermal
degradation
of
sugars
.
True
or
False
:
Sourdough
has
darker
crust
compared
to
non
-
Sourdough
breads
.
True
or
False
:
Complete
dehydration
promotes
browning
in
food
.
Vitamins
are
classified
into
two
broad
groups
namely
the
-
and
the
-
A
vitamin
occurs
when
the
body
lacks
a
sufficient
amount
of
a
specific
vitamin
,
while
vitamin
happens
when
too
much
of
a
vitamin
is
consumed
causing
potential
side
effects
.
B
-
carotene
,
including
a
-
carotene
and
B
-
cryptoxanthin
,
are
called
since
they
can
be
converted
to
active
form
in
the
body
.
Vitamins
are
measured
in
variety
of
units
such
as
,
and
.
.
The
reference
standard
used
in
nutrition
labelling
of
processed
food
products
in
the
Philippines
is
the
Minerals
that
are
needed
in
large
amounts
.
Determine
the
odd
one
out
:
sodium
,
calcium
,
iron
.
Determine
the
odd
one
out
:
copper
,
iodine
,
magnesium
.
It
is
an
important
component
of
the
cell
membrane
.
The
following
are
involved
in
fluid
and
electrolyte
balance
,
except
:
sodium
,
chlorine
,
zinc
.
What
should
be
the
minimum
calcium
content
of
milk
at
the
end
of
its
shelf
life
if
the
initial
content
is
275
mg
?
m
g
What
should
be
the
minimum
vitamin
C
content
of
orange
juice
at
the
end
of
its
shelf
life
if
the
initial
content
is
70
mg
?
m
g
A
is
a
homogenous
mixture
of
two
or
more
substances
.
Carbonated
drink
is
an
example
of
in
solution
.
As
the
temperature
increases
,
the
amount
of
solid
solute
the
solvent
can
hold
describes
how
solute
particles
hinder
the
vaporization
of
pure
solvent
.
describes
an
increase
in
interaction
between
the
solute
and
solvent
particles
,
thus
increasing
the
temperature
needed
to
boil
as
compared
to
that
of
pure
solvent
.
A
is
where
solid
particles
are
dispersed
in
a
liquid
phase
.
Butter
is
an
example
of
a
-
-
emulsion
.
describes
the
lumping
of
small
droplets
together
to
form
large
droplets
.
are
used
to
stabilize
emulsions
.
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Fill in the missing words in this quiz concerning the Anatomy page of the website. You should read through the passage provided, and click the word you think fits from the list at the side. If you ...
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