The browning reaction due to chemical reaction between an amino acid and a reducing sugar, usually requiring heat is called as _____: a. Dextrinization b. Maillard reaction c. Scorching d. Caramelization

The browning reaction due to chemical reaction between an amino acid and a reducing
sugar, usually requiring heat is called as _____:
a. Dextrinization
b. Maillard reaction
c. Scorching
d. Caramelization
by

1 Answer

Answer :

b. Maillard reaction
by

Related questions

Which vitamin is used most commonly to control browning in fruits by enzymes? a. K c. B b. C d. D

Description : Which vitamin is used most commonly to control browning in fruits by enzymes? a. K c. B b. C d. D

Last Answer : b. C

The basic foundation of baked products is usually flour and ____. a. sugar c. liquid b. eggs d. leavening

Description : The basic foundation of baked products is usually flour and ____. a. sugar c. liquid b. eggs d. leavening

Last Answer : c. liquid

Sweetened condensed milk has an extended shelf-life due to the addition of ____. a. salt c. oxygen b. sugar d. vinegar

Description : Sweetened condensed milk has an extended shelf-life due to the addition of ____. a. salt c. oxygen b. sugar d. vinegar

Last Answer : salt

Reducing the volume and weight of a product saves ____ during processing. a. time c. money b. energy d. flavor

Description : Reducing the volume and weight of a product saves ____ during processing. a. time c. money b. energy d. flavor

Last Answer : c. money

Vinegar usually has an acetic acid content of between 4 and ____ percent. a. 6 c. 8 b. 7 d. 9

Description : Vinegar usually has an acetic acid content of between 4 and ____ percent. a. 6 c. 8 b. 7 d. 9

Last Answer : c. 8

Candies based on a ____ sugar include rock candy, fondant, and fudge. a. crystalline c. white b. noncrystalline d. sweet

Description : Candies based on a ____ sugar include rock candy, fondant, and fudge. a. crystalline c. white b. noncrystalline d. sweet

Last Answer : a. crystalline

Fruits and vegetables get their characteristic color from ____. a. pigments c. sunshine b. sugar d. osmosis

Description : Fruits and vegetables get their characteristic color from ____. a. pigments c. sunshine b. sugar d. osmosis

Last Answer : a. pigments

The presence of ____ encourages the formation of a gel in cooked and cooled starch mixtures. a. milk c. carbohydrate b. sugar d. amylose

Description : The presence of ____ encourages the formation of a gel in cooked and cooled starch mixtures. a. milk c. carbohydrate b. sugar d. amylose

Last Answer : d. amylose

All ice cream is made from a basic ____ mix. a. cream c. sugar b. milk d. white

Description : All ice cream is made from a basic ____ mix. a. cream c. sugar b. milk d. white

Last Answer : d. white

Bread is leavened with ____. a. yeast c. salt b. sugar d. baking soda

Description : Bread is leavened with ____. a. yeast c. salt b. sugar d. baking soda

Last Answer : a. yeast

Foods high in ____ or other solutes dry more slowly. a. protein c. sugar b. salt d. water

Description : Foods high in ____ or other solutes dry more slowly. a. protein c. sugar b. salt d. water

Last Answer : c. sugar

Identify the complex carbohydrate that cannot be digested. a. fiber c. sugar b. cellulose d. fat

Description : Identify the complex carbohydrate that cannot be digested. a. fiber c. sugar b. cellulose d. fat

Last Answer : a. fiber

Sucrose is commonly referred to as ____. a. salt c. sugar b. carbohydrate d. glucose

Description : Sucrose is commonly referred to as ____. a. salt c. sugar b. carbohydrate d. glucose

Last Answer : c. sugar

The United States is the largest exporter of which two items? a. milk and sugar c. potatoes and carrots b. oranges and apples d. cereal grains and soybeans

Description : The United States is the largest exporter of which two items? a. milk and sugar c. potatoes and carrots b. oranges and apples d. cereal grains and soybeans

Last Answer : d. cereal grains and soybeans

Sour cream usually has a fat content between ____ percent. a. 1 and 2 c. 10 and 11 b. 3 and 8 d. 12 and 30

Description : Sour cream usually has a fat content between ____ percent. a. 1 and 2 c. 10 and 11 b. 3 and 8 d. 12 and 30

Last Answer : d. 12 and 30

Household refrigerators usually run at ____º to ____ºF. a. 45.5, 50.2 c. 32.3, 35.7 b. 40.5, 44.6 d. 21.4, 26.5

Description : Household refrigerators usually run at ____º to ____ºF. a. 45.5, 50.2 c. 32.3, 35.7 b. 40.5, 44.6 d. 21.4, 26.5

Last Answer : b. 40.5, 44.6

Which agency registers chemical sanitizers and antimicrobial agents for use on food and food product contact surfaces? a. EPA c. USDA b. FDA d. HACCP

Description : Which agency registers chemical sanitizers and antimicrobial agents for use on food and food product contact surfaces? a. EPA c. USDA b. FDA d. HACCP

Last Answer : a. EPA

Which types of chemical bonds are the weakest? a. covalent c. ionic b. Van der Waals d. none of the above

Description : Which types of chemical bonds are the weakest? a. covalent c. ionic b. Van der Waals d. none of the above

Last Answer : b. Van der Waals

____ drying is the most used method for producing milk powders. a. Wet c. Spray b. Heat d. Air

Description : ____ drying is the most used method for producing milk powders. a. Wet c. Spray b. Heat d. Air

Last Answer : c. Spray

Low-temperature ____ evaporators are used for heat-sensitive foods. a. ultrafiltration c. vacuum b. osmosis d. drum

Description : Low-temperature ____ evaporators are used for heat-sensitive foods. a. ultrafiltration c. vacuum b. osmosis d. drum

Last Answer : c. vacuum

____ heating means that the circulation of currents in one region inside a can distributes the heat to another. a. Conduction c. Convection b. Radiation d. Slow

Description : ____ heating means that the circulation of currents in one region inside a can distributes the heat to another. a. Conduction c. Convection b. Radiation d. Slow

Last Answer : c. Convection

____ is the transfer of heat from one particle to another by contact. a. Conduction c. Radiation b. Convection d. Combustion

Description : ____ is the transfer of heat from one particle to another by contact. a. Conduction c. Radiation b. Convection d. Combustion

Last Answer : a. Conduction

Approximately ____ percent of all poultry carcasses processed in the United States are downgraded (reduced quality) due mostly to bruises. a. 10 c. 29 b. 20 d. 45

Description : Approximately ____ percent of all poultry carcasses processed in the United States are downgraded (reduced quality) due mostly to bruises. a. 10 c. 29 b. 20 d. 45

Last Answer : c. 29

A greenish grey layer seen at interface of yolk and egg white is due to the formation of: a. Ferrous nitrate b. Ferrous prusside c. Ferrous citrate d. Ferrous sulphide

Description : A greenish grey layer seen at interface of yolk and egg white is due to the formation of: a. Ferrous nitrate b. Ferrous prusside c. Ferrous citrate d. Ferrous sulphide

Last Answer : d. Ferrous sulphide

The pleasant aroma and flavor of butter is due to the presence of: a. Diacetyl b. Acrolein c. Lactose d. Acetate

Description : The pleasant aroma and flavor of butter is due to the presence of: a. Diacetyl b. Acrolein c. Lactose d. Acetate

Last Answer : a. Diacetyl

Acid coagulated ____ cheeses may include cottage cheese, quark, and cream cheese. a. fresh c. aged b. white d. foreign

Description : Acid coagulated ____ cheeses may include cottage cheese, quark, and cream cheese. a. fresh c. aged b. white d. foreign

Last Answer : a. fresh

____ make a food acid or sour. a. Flavorings c. Colorings b. Texturings d. Acidulants

Description : ____ make a food acid or sour. a. Flavorings c. Colorings b. Texturings d. Acidulants

Last Answer : d. Acidulants

Lactic acid bacteria with propionic acid bacteria produces ____ cheese. a. cheddar c. swiss b. mozzarella d. monterey jack

Description : Lactic acid bacteria with propionic acid bacteria produces ____ cheese. a. cheddar c. swiss b. mozzarella d. monterey jack

Last Answer : c. swiss

Low-acid foods have pH values of ____ or less. a. 5.2 c. 3.9 b. 4.6 d. 4.2

Description : Low-acid foods have pH values of ____ or less. a. 5.2 c. 3.9 b. 4.6 d. 4.2

Last Answer : b. 4.6

Scorching and burning on margins of bottom leaves and irregular fruit development of plant are most common symptoms of

Description : Scorching and burning on margins of bottom leaves and irregular fruit development of plant are most common symptoms of

Last Answer : Ans. K deficiency

Which of the following gives a positive Ninhydrin test? (A) Reducing sugar (B) Triglycerides (C) α-amino acids (D) Phospholipids

Description : Which of the following gives a positive Ninhydrin test? (A) Reducing sugar (B) Triglycerides (C) α-amino acids (D) Phospholipids

Last Answer : Answer : C

The science and art of growing grapes for **** is called ____. a. vinification c. viticulture b. viniculture d. vineyard

Description : The science and art of growing grapes for wine is called ____. a. vinification c. viticulture b. viniculture d. vineyard

Last Answer : b. viniculture

Microwave radiation is often called ____ radiation. a. ionizing c. electrical b. nonionizing d. magnetic

Description : Microwave radiation is often called ____ radiation. a. ionizing c. electrical b. nonionizing d. magnetic

Last Answer : b. nonionizing

The ratio of wheel diameter to gauge is about a. 0. 40 b. 0.55 c. 0. 75* d. 0. 90

Description : The ratio of wheel diameter to gauge is about a. 0. 40 b. 0.55 c. 0. 75* d. 0. 90

Last Answer : c. 0. 75*

___ play an important role in the development of new foods and nonfood uses. a. Bakers c. Chemists b. Butchers d. Inspectors

Description : ___ play an important role in the development of new foods and nonfood uses. a. Bakers c. Chemists b. Butchers d. Inspectors

Last Answer : c. Chemists

Chefs prepare delicious meals and participate in ____ to show off chefs’ talents. a. Culinary Olympics c. Grand Demonstrations b. Cooking Contests d. Worldwide Classes

Description : Chefs prepare delicious meals and participate in ____ to show off chefs’ talents. a. Culinary Olympics c. Grand Demonstrations b. Cooking Contests d. Worldwide Classes

Last Answer : a. Culinary Olympics

____ prepare pies, breads, rolls, muffins, cookies, cakes, icings and frostings, and many other foods, depending on where they work. a. Inspectors c. Butchers b. Bakers d. Chefs

Description : ____ prepare pies, breads, rolls, muffins, cookies, cakes, icings and frostings, and many other foods, depending on where they work. a. Inspectors c. Butchers b. Bakers d. Chefs

Last Answer : b. Bakers

Eradication of ____ is essential to improve access to food. a. malnutrition c. poverty b. undernutrition d. terrorism

Description : Eradication of ____ is essential to improve access to food. a. malnutrition c. poverty b. undernutrition d. terrorism

Last Answer : c. poverty

According to the United Nations’ publication, Ending Hunger: An Idea Whose Time Has Come, in the last 88 years, ____ countries have done away with hunger; 41 of these countries have done it since ____. a. 80, 1970 c. 95, 1980 b. 70, 1955 d. 75, 1960

Description : According to the United Nations’ publication, Ending Hunger: An Idea Whose Time Has Come, in the last 88 years, ____ countries have done away with hunger; 41 of these countries have done it since ____. a. 80, 1970 c. 95, 1980 b. 70, 1955 d. 75, 1960

Last Answer : d. 75, 1960

Enough grain is produced in the world to give every man, woman, and child ____ pounds each day. a. five c. two b. one d. three

Description : Enough grain is produced in the world to give every man, woman, and child ____ pounds each day. a. five c. two b. one d. three

Last Answer : c. two

In developing countries, the time before ____ is most difficult for meeting nutritional needs of the people. a. planting c. winter b. harvest d. spring

Description : In developing countries, the time before ____ is most difficult for meeting nutritional needs of the people. a. planting c. winter b. harvest d. spring

Last Answer : b. harvest

____ implies a person eats but does not receive the amount of nutrients needed to keep the body healthy. a. Undernutrition c. Hunger b. Malnutrition d. Starvation

Description : ____ implies a person eats but does not receive the amount of nutrients needed to keep the body healthy. a. Undernutrition c. Hunger b. Malnutrition d. Starvation

Last Answer : b. Malnutrition

If all the world’s undernourished people were gathered in one place, their population would be greater than every continent except ____. a. Asia c. South America b. Europe d. North America

Description : If all the world’s undernourished people were gathered in one place, their population would be greater than every continent except ____. a. Asia c. South America b. Europe d. North America

Last Answer : a. Asia

Worldwide, about ____ million people are hungry. a. 300 c. 800 b. 500 d. 200

Description : Worldwide, about ____ million people are hungry. a. 300 c. 800 b. 500 d. 200

Last Answer : c. 800

The DRVs for the energy-producing nutrients are calculated as fat based on ____ percent of calories. a. 30 c. 25 b. 20 d. 35

Description : The DRVs for the energy-producing nutrients are calculated as fat based on ____ percent of calories. a. 30 c. 25 b. 20 d. 35

Last Answer : a. 30

Claims for ____ relationships between a nutrient or a food and the risk of a disease or health-related condition are now allowed on food labels. a. five c. seven b. six d. eight

Description : Claims for ____ relationships between a nutrient or a food and the risk of a disease or health-related condition are now allowed on food labels. a. five c. seven b. six d. eight

Last Answer : d. eight

The term ____ can be used on the labels of foods that can be eaten frequently without exceeding dietary guidelines for one or more of these components: fat, saturated fat, cholesterol, sodium, and calories. a. free c. lean b. reduced d. low

Description : The term ____ can be used on the labels of foods that can be eaten frequently without exceeding dietary guidelines for one or more of these components: fat, saturated fat, cholesterol, sodium, and calories. a. free c. lean b. reduced d. low

Last Answer : d. low

The word ____ on a label, means that a product contains no amount of, or only trivial or “physiologically inconsequential” amounts of, one or more of these components: fat, saturated fat, cholesterol, sodium, sugars, and calories. a. Low c. Lean b. Free d. Reduced

Description : The word ____ on a label, means that a product contains no amount of, or only trivial or “physiologically inconsequential” amounts of, one or more of these components: fat, saturated fat, cholesterol, sodium, sugars, and calories. a. Low c. Lean b. Free d. Reduced

Last Answer : b. Free

A daily intake of ____ calories has been established as the daily reference value (DRV). a. 1,700 c. 1,900 b. 1,800 d. 2,000

Description : A daily intake of ____ calories has been established as the daily reference value (DRV). a. 1,700 c. 1,900 b. 1,800 d. 2,000

Last Answer : d. 2,000

Ingredients on a food label are listed in ____ order, based on weight. a. descending c. alphabetical b. ascending d. chronological

Description : Ingredients on a food label are listed in ____ order, based on weight. a. descending c. alphabetical b. ascending d. chronological

Last Answer : a. descending