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Choose your answer on the words written inside the box: Enzymes Non-enzymatic Browning Gases Browning pH level Relative humidity Biological Structure Oxidation Carbon dioxide Enzymatic Browning Denaturation Nutrient content Storage temperature phenolase Lipids

Choose your answer on the words written inside the box: Enzymes Non-enzymatic Browning Gases Browning pH level Relative humidity Biological Structure Oxidation Carbon dioxide Enzymatic Browning Denaturation Nutrient content Storage temperature phenolase Lipids

Chemistry
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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VI.Assessment Choose your answer on the words written inside the box: Enzymes Non-enzymatic Browning Gases Browning pH level Relative humidity Biological Structure Oxidation Carbon dioxide Enzymatic Browning Denaturation Nutrient content Storage temperature phenolase Lipids 1. A general term that refers to the process of food turning brown due to the chemical reactions. 2. A protein that speeds up the rate of a chemical reaction in food. 3. A chain reaction that occurs in the presence of oxygen _4. Breaking of proteins in food due to external pressure. 5. Type of browning that mostly occur in cooked and baked foods. 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. 11. Extrinsic factor that refers to the presence or absence of air that affects microbial growth. 12. These are natural covering found on foods, may prevent the entry and growth of microbial cells. 13. It defines as a loss in electron. 14. A type of gas that regulates cell growth of bacteria _15. Intrinsic factor that microorganisms need for their growth and maintenance of physiological functions which may include nitrogen, vitamin and mineral.
Transcribed Image Text:VI.Assessment Choose your answer on the words written inside the box: Enzymes Non-enzymatic Browning Gases Browning pH level Relative humidity Biological Structure Oxidation Carbon dioxide Enzymatic Browning Denaturation Nutrient content Storage temperature phenolase Lipids 1. A general term that refers to the process of food turning brown due to the chemical reactions. 2. A protein that speeds up the rate of a chemical reaction in food. 3. A chain reaction that occurs in the presence of oxygen _4. Breaking of proteins in food due to external pressure. 5. Type of browning that mostly occur in cooked and baked foods. 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. 11. Extrinsic factor that refers to the presence or absence of air that affects microbial growth. 12. These are natural covering found on foods, may prevent the entry and growth of microbial cells. 13. It defines as a loss in electron. 14. A type of gas that regulates cell growth of bacteria _15. Intrinsic factor that microorganisms need for their growth and maintenance of physiological functions which may include nitrogen, vitamin and mineral.
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