What effect does the application of heat have on cheese proteins? Carbohydrates? Fats?
Heat denatures and coagulates proteins, which results in change of form and texture. Often, proteins toughen when exposed to heat. Heat causes browning of carbohydrates through the Maillard reaction. Some browning is desirable, but too much browning may occur with an excess of sugars, amino acids, or lactose in the cheese. Heat causes high-fat cheeses to melt. Higher-fat and higher-moisture cheeses have greater meltability. Ripened cheeses tend to melt and blend more easily when exposed to heat. One drawback of high-fat cheese when exposed to heat is the tendency to "oil off" by allowing free fat to be released and glisten on the surface of the product.
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When a protein attracts or releases hydrogen, it acts as a
A) limiter. B) buffer. C) hydrogenater. D) transporter.
Which of the following statements concerning Alzheimer's disease is false?
A) Eliminating alcoholic beverages may reduce the risk of developing the condition. B) Engaging in certain types of mentally stimulating activities may reduce the risk of developing the condition. C) Maintaining the level of social engagement may reduce the risk of developing the condition. D) A nutritious diet and regular physical activity may reduce the risk of developing the condition.
What is the order by which digested food travels through the colon??
A) ?transverse colon, ascending colon, sigmoid colon, descending colon B) ?descending colon, transverse colon, ascending colon, sigmoid colon C) ?descending colon, transverse colon, sigmoid colon, ascending colon D) ?ascending colon, transverse colon, descending colon, sigmoid colon
The best way to reap the benefits of phytochemicals is by _____
a. eating a variety of plant foods b. taking a variety of supplements c. increasing your consumption of animal foods d. frequently consuming manufactured functional foods e. eating only plants that grow from the ground, not from trees