Food processing
A. decreases vitamin E content of foods.
B. has no effect on vitamin E in foods because it is a stable compound.
C. enhances vitamin E absorption from foods.
D. increases vitamin E content of foods.
Answer: A
Nutritional Science
You might also like to view...
Fats are part of a broad category known as lipids
Indicate whether statement is true or false.
Nutritional Science
When food proteins that are resistant to breakdown by digestion or cooking enter the body, they may cause
A) indigestion. B) an allergic reaction. C) a change in pH. D) edema.
Nutritional Science
Old data is: a. of no value
b. useful for identifying trends. c. useful for writing reports. d. a valuable management tool.
Nutritional Science
One difficulty with reward models of addiction is that they are unable to explain why:
What will be an ideal response?
Nutritional Science