Which of the following is NOT a method used by food processors to stabilize the lipids in food products?

a. Refrigeration b. Hydrogenation
c. Tightly sealed packaging d. Addition of oxidizing chemicals


d

Nutritional Science

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What is the chief risk factor for Alzheimer's disease?

A) ?age B) ?gender C) ?low antioxidant intake D) ?body weight

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Muscles contract when calcium ions are released from the sarcoplasmic reticulum of the muscle cell

Indicate whether the statement is true or false

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It has been proven that "caloric restriction with optimal nutrition" (CRON) results in a longer life-span for humans

Indicate whether the statement is true or false

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Which of the following is a feature of iron nutrition?

a. Iron plays an important role in the synthesis of thyroxine b. On average, people absorb about 50-60% of dietary iron c. On average, women do not eat enough iron-containing foods d. Iron deficiency represents the second most common mineral deficiency in the United States

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