How do heat and acid affect the green chlorophyll molecule?
When heat is applied to products that contain green chlorophyll, the product will change to a bright green color; however, prolonged heating will result in the formation of pheophytins, causing the vegetable to turn an olive-green/brown. The release of natural organic acids when cooking or the addition of acids will also result in pheophytin formation and a brownish color.
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Can people eat while they are asleep?
Protein intake should average ____ percent of total calories for clients with burns greater than 10 percent TBSA
A) 10 B) 15 C) 25 D) 30
Data from the last decade show that rates of _______ have continued to increase
a. heart disease b. cancer c. diabetes d. caloric intake e. stroke
The method of dialysis that gives clients the greatest amount of freedom of mobility is:
a. hemodialysis. b. chemodialysis. c. peritoneal dialysis. d. renal dialysis.