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 the above answers are correct
e
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Describe the conditions under which the body would use protein as a source of energy
The genetic modification of corn that makes the plants resistant to certain pests is achieved by incorporating a gene from
A) Listeria monocytogenes. B) Bacillus thuringiensis. C) E. coli. D) Campylobacter.
Which of the following is a similarity between iron and calcium?
A) Both are necessary for delivering oxygen to muscles. B) Both are rich in monounsaturated fatty acids. C) Both are essential micronutrients for the body. D) Both are necessary for counteracting the oxidative damage of free radicals.
All of the following are elements of a nutrition research study EXCEPT:
a. posing an ambiguous question to be answered. b. evaluating the findings. c. stating the hypothesis to be tested. d. deciding on a study design.