Which compound(s), in conjunction with sugar, contribute(s) to the gelling characteristics of fruit preserves?
A. phenolic compounds
B. protopectins
C. pectin
D. pectinic acid
E. pigments
Answer: C
Nutritional Science
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Fill in the blank(s) with the appropriate word(s).
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a. incidence b. prevalence c. case d. risk factor
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Nutritional Science
What is the term for the primary physical drive to find and eat food, mostly regulated by internal cues to eating?
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