Podcast
Questions and Answers
Which acid is commonly found in citrus fruits and tomatoes?
Which acid is commonly found in citrus fruits and tomatoes?
- Malic acid
- Tartaric acid
- Oxalic acid
- Citric acid (correct)
What is the pH value below which most fruits have been found to have?
What is the pH value below which most fruits have been found to have?
- 6.0
- 4.5
- 5.0 (correct)
- 5.5
Which of the following is a general term describing a group of polysaccharides found in fruits?
Which of the following is a general term describing a group of polysaccharides found in fruits?
- Pectin (correct)
- Pectic acid
- Protopectin
- Phenolic compounds
Fruits with a pH value above which are often used as vegetables?
Fruits with a pH value above which are often used as vegetables?
Which of the following acids is responsible for the tartness of grapes?
Which of the following acids is responsible for the tartness of grapes?
What are the three groups of pectic substances found in fruit?
What are the three groups of pectic substances found in fruit?
What percentage of the market does Deglet Noor dates constitute?
What percentage of the market does Deglet Noor dates constitute?
What is the purpose of adding acid in the preparation of fruits?
What is the purpose of adding acid in the preparation of fruits?
What is an essential oil?
What is an essential oil?
What is the result of osmotic changes during heating of fruits?
What is the result of osmotic changes during heating of fruits?
What is the purpose of canning, freezing, and drying fruits?
What is the purpose of canning, freezing, and drying fruits?
What is the term for the compound that has a chemical configuration of a hexagon?
What is the term for the compound that has a chemical configuration of a hexagon?
What is the role of pectin in the structure of fruits?
What is the role of pectin in the structure of fruits?
What is the primary basis for the USDA grading of fresh fruits?
What is the primary basis for the USDA grading of fresh fruits?
What happens to pectin as fruit continues to ripen and becomes overripe?
What happens to pectin as fruit continues to ripen and becomes overripe?
What is responsible for the browning and bruising of ripening fruit?
What is responsible for the browning and bruising of ripening fruit?
In which stage of fruit development are phenolic compounds most prevalent?
In which stage of fruit development are phenolic compounds most prevalent?
What is the result of pectin breakdown in overripe fruit?
What is the result of pectin breakdown in overripe fruit?
What is the primary protein found in milk?
What is the primary protein found in milk?
What is the purpose of pasteurization in milk processing?
What is the purpose of pasteurization in milk processing?
What is the main component of whey?
What is the main component of whey?
What is the percentage of water in milk?
What is the percentage of water in milk?
What is the highest grade of milk, based on its bacterial count?
What is the highest grade of milk, based on its bacterial count?
What is the term for the process of solidifying casein out of solution?
What is the term for the process of solidifying casein out of solution?
What is the purpose of homogenization in milk processing?
What is the purpose of homogenization in milk processing?
What is the term for the process of milk becoming semisolid due to denatured proteins?
What is the term for the process of milk becoming semisolid due to denatured proteins?
What is the primary composition of milk solids-not-fat (MSNF)?
What is the primary composition of milk solids-not-fat (MSNF)?
What is the minimum temperature required for ultrapasteurization of milk?
What is the minimum temperature required for ultrapasteurization of milk?
What is the shelf life of ultrahigh-temperature (UHT) milk?
What is the shelf life of ultrahigh-temperature (UHT) milk?
What is the percentage of milk produced in the United States that is sold as fluid milk and cream?
What is the percentage of milk produced in the United States that is sold as fluid milk and cream?
What is the minimum percentage of milk solids non-fat (MSNF) required for a product to be called yogurt?
What is the minimum percentage of milk solids non-fat (MSNF) required for a product to be called yogurt?
Which of the following types of milk is defined by the FDA as having a similar appearance, taste, and function to milk but is nutritionally inferior?
Which of the following types of milk is defined by the FDA as having a similar appearance, taste, and function to milk but is nutritionally inferior?
What is the process by which protein particles in milk regroup into larger, more porous particles?
What is the process by which protein particles in milk regroup into larger, more porous particles?
What is the term for the coagulated or thickened part of milk?
What is the term for the coagulated or thickened part of milk?
What are live microbial food ingredients that have a beneficial effect on human health?
What are live microbial food ingredients that have a beneficial effect on human health?
What is the minimum percentage of fat required in whole yogurt?
What is the minimum percentage of fat required in whole yogurt?
