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Fill in the blanks with the missing terms. Major chemical changes which occur during the processing and storage of foods and lead to a deterioration are (1). (2)_ and (3). Chemical reactions are also responsible for changes flavor of foods during processing and storage. is an oxidation reaction that takes place in some foods, in the color and (4)_ mostly fruit and vegetables, it involves the presence of (5). acts to speed up the reaction of food deterioration. that (6). is responsible for brown coloration of crust of bakery products. (7). extreme condition such as heating, and high salt concentration. breaking of proteins by putting it on an (8). shelf life, (9). Extrinsic factors controlling the rate of deterioration are of the following: storing of food in certain temperature to prolong refers to water activity of food, and (10). refers to the amount of carbon dioxide in food.

Fill in the blanks with the missing terms. Major chemical changes which occur during the processing and storage of foods and lead to a deterioration are (1). (2)_ and (3). Chemical reactions are also responsible for changes flavor of foods during processing and storage. is an oxidation reaction that takes place in some foods, in the color and (4)_ mostly fruit and vegetables, it involves the presence of (5). acts to speed up the reaction of food deterioration. that (6). is responsible for brown coloration of crust of bakery products. (7). extreme condition such as heating, and high salt concentration. breaking of proteins by putting it on an (8). shelf life, (9). Extrinsic factors controlling the rate of deterioration are of the following: storing of food in certain temperature to prolong refers to water activity of food, and (10). refers to the amount of carbon dioxide in food.

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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VII. Reflection: Fill in the blanks with the missing terms. Major chemical changes which occur during the processing and storage of foods and lead to a deterioration are (1)_ (2). and (3)_ Chemical reactions are also responsible for changes of foods during processing and is an oxidation reaction that takes place in some foods, in the color and flavor storage. (4). mostly fruit and vegetables, it involves the presence of (5). acts to speed up the reaction of food deterioration. that (6). is responsible for brown coloration of crust of breaking of proteins by putting it on an bakery products. (7). extreme condition such as heating, and high salt concentration. (8). shelf life, (9). (10). Extrinsic factors controlling the rate of deterioration are of the following: storing of food in certain temperature to prolong refers to water activity of food, and refers to the amount of carbon dioxide in food.
Transcribed Image Text:VII. Reflection: Fill in the blanks with the missing terms. Major chemical changes which occur during the processing and storage of foods and lead to a deterioration are (1)_ (2). and (3)_ Chemical reactions are also responsible for changes of foods during processing and is an oxidation reaction that takes place in some foods, in the color and flavor storage. (4). mostly fruit and vegetables, it involves the presence of (5). acts to speed up the reaction of food deterioration. that (6). is responsible for brown coloration of crust of breaking of proteins by putting it on an bakery products. (7). extreme condition such as heating, and high salt concentration. (8). shelf life, (9). (10). Extrinsic factors controlling the rate of deterioration are of the following: storing of food in certain temperature to prolong refers to water activity of food, and refers to the amount of carbon dioxide in food.
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