Food processors and manufacturers use amylopectins primarily to produce sauces and gravies for frozen foods because they ________.
A. form a stable starch gel
B. are resistant to spoilage
C. are easily digested
D. are sweet tasting
Answer: A
Nutritional Science
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Fill in the blank(s) with the appropriate word(s).
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In cystic fibrosis, the most impaired nutrient is:
a. protein b. disaccharides c. electrolytes d. fat
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Which of the following foods is most likely to increase inflammation or oxidative stress?
A) Dried beans B) Mixed salad greens C) A pastry made with trans fat D) Coffee
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The state of positive energy balance is achieved when the number of Calories consumed is less than the number of Calories expended.?
Indicate whether the statement is true or false
Nutritional Science