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Questions and Answers
Which flavor compound is found in peppermint?
Which flavor compound is found in peppermint?
What is the main pigment responsible for the yellow color in carrots?
What is the main pigment responsible for the yellow color in carrots?
Which of the following compounds smells like rotten eggs?
Which of the following compounds smells like rotten eggs?
What color do anthocyanins exhibit in acidic environments?
What color do anthocyanins exhibit in acidic environments?
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In the absence of oxygen, myoglobin appears in which color?
In the absence of oxygen, myoglobin appears in which color?
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What is a common role of enzymes in food processing?
What is a common role of enzymes in food processing?
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Which pigment gives beetroot its red color?
Which pigment gives beetroot its red color?
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What sensory experience is typically not achieved by isolating flavors?
What sensory experience is typically not achieved by isolating flavors?
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What role does rennet play in cheese production?
What role does rennet play in cheese production?
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Which of the following factors affects the physicochemical properties of food?
Which of the following factors affects the physicochemical properties of food?
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Which enzyme is NOT typically involved in softening plant tissues?
Which enzyme is NOT typically involved in softening plant tissues?
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What is the primary effect of enzymatic browning in food?
What is the primary effect of enzymatic browning in food?
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Which of the following enzymes is used for tenderizing meat?
Which of the following enzymes is used for tenderizing meat?
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What enzyme is responsible for the initial oxidation in enzymatic browning?
What enzyme is responsible for the initial oxidation in enzymatic browning?
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What effect does water activity ($a_w$) have on food properties?
What effect does water activity ($a_w$) have on food properties?
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Which is NOT a chemical property affecting food characteristics?
Which is NOT a chemical property affecting food characteristics?
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What is the primary enzyme responsible for the process of enzymatic browning in foods?
What is the primary enzyme responsible for the process of enzymatic browning in foods?
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Which compound is oxidized to form dehydroascorbic acid?
Which compound is oxidized to form dehydroascorbic acid?
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What effect does acidic conditions have on chlorophyll during heat processing?
What effect does acidic conditions have on chlorophyll during heat processing?
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What compound is formed during the Amadori rearrangement?
What compound is formed during the Amadori rearrangement?
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What is one possible consequence of enzymatic hydrolysis on food texture?
What is one possible consequence of enzymatic hydrolysis on food texture?
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Which amino acid is noted for causing the darkest browning due to its reactivity?
Which amino acid is noted for causing the darkest browning due to its reactivity?
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What role does ascorbic acid play in reactions involving reactive oxygen species?
What role does ascorbic acid play in reactions involving reactive oxygen species?
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What is the initial stage of the caramelization process?
What is the initial stage of the caramelization process?
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Which of the following accurately describes the process of acid hydrolysis?
Which of the following accurately describes the process of acid hydrolysis?
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What type of reaction is caramelization classified as?
What type of reaction is caramelization classified as?
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Which of the following is required as a cofactor for ascorbic acid oxidase activity?
Which of the following is required as a cofactor for ascorbic acid oxidase activity?
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What is a common product formed through the dehydration of ketosamines?
What is a common product formed through the dehydration of ketosamines?
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Which chemical reaction primarily causes color degradation in green vegetables during heat processing?
Which chemical reaction primarily causes color degradation in green vegetables during heat processing?
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Which component of chlorophyll makes it particularly susceptible to degradation?
Which component of chlorophyll makes it particularly susceptible to degradation?
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Which of the following is a result of the Strecker degradation process?
Which of the following is a result of the Strecker degradation process?
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At what temperature does granulated sugar begin to melt during caramelization?
At what temperature does granulated sugar begin to melt during caramelization?
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What does rigor mortis refer to in meat processing?
What does rigor mortis refer to in meat processing?
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What happens to ATP levels in muscle tissue after slaughter?
What happens to ATP levels in muscle tissue after slaughter?
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How does the pH level affect glycolysis in meat post-slaughter?
How does the pH level affect glycolysis in meat post-slaughter?
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Which of the following methods minimizes the formation of actomyosin cross-links?
Which of the following methods minimizes the formation of actomyosin cross-links?
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What is the result of a low glycogen supply in muscle tissue after slaughter?
What is the result of a low glycogen supply in muscle tissue after slaughter?
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How does temperature control impact meat tenderness during the rigor mortis stage?
How does temperature control impact meat tenderness during the rigor mortis stage?
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What initiates the process of rigor mortis in muscle tissue?
What initiates the process of rigor mortis in muscle tissue?
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What constitutes the primary mechanism responsible for meat toughness during rigor mortis?
What constitutes the primary mechanism responsible for meat toughness during rigor mortis?
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Which type of fatty acids contain only cis double bonds of biological origin?
Which type of fatty acids contain only cis double bonds of biological origin?
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What is the role of enoyl-CoA isomerase in fatty acid oxidation?
What is the role of enoyl-CoA isomerase in fatty acid oxidation?
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What kind of systems include free radical scavengers and metal chelators as active substances?
What kind of systems include free radical scavengers and metal chelators as active substances?
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Which enzyme is responsible for converting 3,5-dienoyl-CoA to 2,4-dienoyl-CoA?
Which enzyme is responsible for converting 3,5-dienoyl-CoA to 2,4-dienoyl-CoA?
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Where do additional double bonds in unsaturated fatty acids occur?
Where do additional double bonds in unsaturated fatty acids occur?
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Which problem is solved by the action of 3,2-enoyl-CoA isomerase?
Which problem is solved by the action of 3,2-enoyl-CoA isomerase?
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Which of the following fatty acids has one double bond at an odd-numbered carbon and another at an even-numbered carbon?
Which of the following fatty acids has one double bond at an odd-numbered carbon and another at an even-numbered carbon?
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What mechanism do advanced packaging systems utilize to incorporate antioxidants?
What mechanism do advanced packaging systems utilize to incorporate antioxidants?
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