Which of the following is not used as an emulsifier in the food industry?
a. gluten
b. gelatin
c. egg white
d. vegetable gums such as carrageenan
e. milk and soy proteins
c
Nutritional Science
You might also like to view...
Discuss interventions that can be implemented to improve adequate food consumption through feeding assistance or changing the feeding environment.
What will be an ideal response?
Nutritional Science
Stuffing cooked within a bird is sufficiently heated when a meat thermometer inserted into its center reads at least
a. 145 degrees F. b. 155 degrees F. c. 165 degrees F. d. 175 degrees F.
Nutritional Science
When conditions are more humid, sweating is a less effective means of regulating body temperature
Indicate whether the statement is true or false
Nutritional Science
Which component makes each amino acid unique?
A. amino group B. carboxyl group C. R group D. phosphate group
Nutritional Science