Enzymatic browning in fruits can be slowed down or inhibited by
A. refrigeration.
B. coating with a cream of tartar solution.
C. coating fruits with sugar or submerging in water.
D. dipping fruit in ascorbic acid or sulfur solutions.
E. All of these are correct.
Answer: E
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a. Restrict calcium b. Restrict sodium and chloride c. Restrict phosphate d. Restrict potassium
What is the major difference between soluble and insoluble forms of fiber?
A. Soluble fiber provides no health benefits to humans, whereas insoluble fiber reduces the risk of heart disease. B. Soluble fiber can be digested by humans, whereas insoluble fiber cannot be digested. C. Soluble fiber is in animal foods, whereas insoluble fiber is in plant foods. D. Soluble fiber dissolves or swells in water, whereas insoluble fiber generally does not change in water.
Which of the following foods is the richest source of saturated fat?
A. Palm oil B. Canola oil C. Sunflower oil D. Grapeseed oil
Phenylketonuria is treated by limiting:
A) all amino acids. B) tryptophan. C) tyrosine. D) phenylalanine.