Discuss the techniques used to prevent browning and explain the underlying mechanisms. Which technique was most effective?
Techniques to prevent browning include the following: add an acid like cream of tartar (acts as a redox reagent to prevent oxidation from occurring) to reduce pH; add an antioxidant; immerse fruit or vegetable into a dilute sodium chloride or a sugar syrup; or blanch it. Browning occurs because polyphenolic compounds in fruits and vegetables are exposed to oxygen and catalyzed by polyphenolases resulting in browning. Individual student responses.
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Stephanie goes to a personal trainer who calculates her BMI to be 20 . This means that she is ____
a. underweight b. normal weight c. marginally overweight d. overweight e. obese
Biotin appears to be a very safe vitamin supplement as there has been no toxicity reported from oral biotin ingestion nor is there a Tolerable Upper Intake Level established.?
Indicate whether the statement is true or false
Which of the following is NOT true about the development of nutrient deficiencies or toxicities?
a. Nutrient deficiencies begin after a period of inadequate nutrient intake. b. Cellular processes become impaired. c. Physical signs and symptoms of toxicity or deficiency appear. d. Returning dietary intake to normal can reverse all the problems that have occurred.
Epidemiological research looks at factors in two or more subject groups to see if there is a relationship to a certain disease or another health outcome
Indicate whether the statement is true or false