The functionality of a substance is defined as any property, nutritional or not, that intervenes in its use. This depends on its physical and chemical properties that are affected during food processing, storage, preparation and consumption. For example: A. Bakery: the viscosity and the ability to form dough is related to the proteins of wheat gluten. B. Meat products: texture and succulence are dependent on water soluble meat proteins C. Dairy: texture and curd properties of dairy products are due to the colloidal structure of casein micelles D. Cakes (cakes) and desserts: depend on the foaming and gelling properties of the proteins in the egg white E. All are correct

Q: What are the different examples of extraction methods of fats to obtain products in pharmaceutical…

A: Fats are lipids, which are main nutritional component of food we eat. They are solid at room…

Q: Does a food label that says “0 grams trans fat in one serving” mean that the food contains no trans…

A: Trans fat is a type of unhealthy fat that can raise your cholesterol levels and increase your risk…

Q: If a non-vegetarian endurance athlete weighing 145-pounds consumes the entire can of Turkey Chili,…

A: Introduction  Proteins are large, complex molecules made up of long chains of smaller molecules…

Q: Cracker A Cracker B Nutrition Facts Nutrition Facts Per 9 crackers (23 g) Per 4 crackers (20 g)…

A: Snacks, despite their poor impression, can also be a significant part of the diet. They will give a…

Q: The Entenmann's™ Glazed Donut has been measured by you to have 13 g, fat, 34 g carbohydrate, 2 g…

A: B.Percentage of calories from fat-  1gm of fat= 9 calories 13 gm of fat = 13×9= 117 Percentage of…

Q: A six-Chicken McNugget meal at McDonalds has the following food contents: Food Carbohydrate (g)…

A:

Q: UNDERSTANDING CALORIES (1) A calorie, also known as kilocalorie, is a unit of energy. This unit…

A: Energy is a necessary component without which we cannot carrying out any activity. Energy is…

Q: You determine that a 180 Ib triathlete that you are working with requires 4500 calories per day…

A: About eight to twelve grams of carbohydrates are required for each kilogram of the bodyweight of…

Q: Linoleic acid is an essential fatty acid with three double bonds. Select one: True False

A: linoleic acid itself plays a special role in support of heart health. Randomized clinical trials…

Q: A man just ate a plant-based hamburger with a bun and nothing else on the sandwich.Coincidentally,…

A: As man ate plant-based hamburger with a bun. Plant based hamburger is made up basically from…

Q: Wheat Gluten is a substance that:  a. is a complex meshwork made by the “tangling” of gliadin and…

A: Wheat gluten is a food made from gluten, the main protein of wheat. It is made by washing wheat…

Q: According to current dietary recommendations, trans fat intake should be limited. How is this best…

A: Transfats are fats are made with chemicals that add extra hydrogen to oil converting them to a solid…

Q: Hydrogenation is a food-processing method of adding hydrogens to unsaturated fatty acids. True O…

A: Hydrogenation involves the chemical addition of hydrogen to the unsaturated carbon  to carbon double…

Q: Vanessa replaces the chicken in the recipe with 1 cup of canned garbanzo beans. Each 1 cup serving…

A: Given Values: 1 cup of canned garbanzo beans = 288 kcal 1 cup garbanzo beans contain 12 g of fat, 34…

Q: Unhealthy saturated fats are often animal-based, while the more healthy unsaturatedfats are often…

A: The comparison between saturated fats in cow's milk and unsaturated fats in soy milk highlights the…

Q: tell you about the importance of choice of starch-based raw material in food preparation?

A: Biological Importance of Starch - Starch's (Amylose and Amylopectin) primary role is to help plants…

Q: The Functions of Body Proteins Identify the functions of protein: 1. Growth and maintenance…

A: Proteins are the biomolecules which have the highest number of roles in the body with regard to…

Q: Construct a Frayer Model of Glucose.

A: Carbohydrates are polyhydroxy ketone or polyhydroxy aldehydes or compounds which produce them on…

Q: A globular protein typically contain hydrophilic amino acids at the surface, and hydrophobic amino…

A:

Q: A. Draw the chemical repeat unit of corn starch. B. What type of material is the corn starch/water…

A: Cornstarch consists of amylose and amylopectin. Both are polymers of glucose, but have different…

Q: Diagnosis of nutritional disorder by visible symptoms needs to consider the following aspects: A.…

A: Introduction  Nutrition is provided by nutrients. Nutrients include proteins, carbs, fats, vitamins,…

Q: The products of the acid hydrolysis of a triacylglycerol (fat) are Select one: a. fatty acids and…

A: When a triacylglycerol (fat) undergoes acid hydrolysis, it is broken down into its constituent…

Food Microbiology

The subdivision of microbiology that deals with the interaction between microbes and food particles are called food microbiology. This scientific study incorporates both beneficial and harmful microbes and their effect on the food production, food storage, and health of human beings.