A Describe the factors affecting the melting points of oils...

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1. This type of rancidity can affect both saturated and unsaturated fats __________________________ 2. Which of these two foods will have a higher water activity: frozen strawberries with a water content of 95% or refrigerated strawberries with a water content of 92%________________________ 3. The three factors involved in sensory perception of foods are flavour, texture and ________________________ 4. Non-caloric sugar substitutes approved in Canada for use as a tabletop sweetener and as a food additive include sucralose and ________________________ 4. In 2004, from a worldwide perspective, this food category was shown to be the fastest growing in sales revenue _____________________________ 5. Name the most expensive (top) grade used for canned peaches _______________________________ 6. Name the food additive category under which Nitrate is listed in Division 16 of the Food and Drug Regulations ____________________________ 7. Functional property of proteins associated with cheese making ___________________ SECTION B. Remember to answer in complete sentences a) Describe the factors affecting the melting points of oils and fats and mention what status do expect

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