Food Preservatives and Antioxidants Quiz

Antioxidants are used to prevent physical, chemical, and biological changes in food that affect its attractiveness and shelf life.

The examples of antioxidants used in instant noodles are Butylated Hydroxytoluene (BHT) and Butylated Hydroxyanisole (BHA).

BHA and BHT prevent oxidation of oils, helping prevent ingredients from becoming rancid.

<p>The study identified an increase in immediate skin allergies, caused by mast cells releasing histamine and leukotrienes.</p> Signup and view all the answers

<p>The study on BHT and its allergic reaction was published in Toxicology and Applied Pharmacology in 2007.</p> Signup and view all the answers

<p>Physical, chemical, and biological changes in food can include spoilage, discoloration, loss of nutrients, and growth of microorganisms.</p> Signup and view all the answers

<p>Antioxidants neutralize free radicals and inhibit oxidation reactions in food products.</p> Signup and view all the answers

<p>The specific antioxidants used in instant noodles are Butylated Hydroxytoluene (BHT) and Butylated Hydroxyanisole (BHA).</p> Signup and view all the answers

<p>The study observed an increase in immediate skin allergies caused by mast cells releasing histamine and leukotrienes.</p> Signup and view all the answers

<p>The purpose of using antioxidants in food preservation is to prevent the occurrence of physical, chemical, and biological changes in food, which can affect its attractiveness and shelf life.</p> Signup and view all the answers