6. An intrinsic factor of food deterioration that refers to the measure of free acidity in food. _7. The primary enzyme that performs the oxidation of phenols resulting to enzymatic browning. 8. Substance insoluble in water such as wax and oils found in food when exposed to air causes oxidation. 9. It is a measure of water activity of the gas phase. 10. This are varying nutrients found in food that affect microbial growth.

6. An intrinsic factor of food deterioration that refers to the measure of free acidity in food. _7. The primary enzyme that performs the oxidation of phenols resulting to enzymatic browning. 8. Substance insoluble in water such as wax and oils found in food when exposed to air causes oxidation. 9. It is a measure of water activity of the gas phase. 10. This are varying nutrients found in food that affect microbial growth.

Chemistry

10th Edition

ISBN:9781305957404

Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Chapter1: Chemical Foundations

Section: Chapter Questions

Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...

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6
Question 1
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Kk.343.
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