Study Guide 2

Study Guide 2 - NAME: (Print): _ I have neither provided...

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NAME: (Print): ___________________________ I have neither provided nor have I received unauthorized assistance on this exam. NAME (Signature): _________________________ INTRODUCTION TO FOOD SCIENCE (A) FST 2014 April 4-6, 2006 MULTIPLE CHOICE Select the word or phrase that best completes the following sentences. 1. 1) Xylitol 2) Saccharin 3) Neotame 4) Acesulfame K 5) None of the above provides both a sweet taste in the mouth as well as cooling sensation that enhances mint flavors when used as a food ingredient. 2. Women who are pregnant or contemplating becoming pregnant should limit consumption of “ready-to-eat” meat products to limit their risk of spontaneous abortion or still births attributed to 1) Yersinia enterocolitica 2) E. coli 0157 3) Salmonella 4) Listeria monocytogenes 5) Campylobacter jejuni. 3. The 1) primary 2) secondary 3) tertiary 4) none of the above structure is not affected when proteins are denatured during heat processing. 4. 1) Maltodextrin 2) High amylase corn starch 3) Citrus pectin 4) Tapioca dextrin 5) Polydextrose 6) Microcrystaline cellulose is a fat replacer used as an ingredient to avoid a dry impression in the mouth following food consumption. 5. The isoelectric point of casein occurs at pH 1) 3.6 2) 4.6 3) 5.6 4) 6.6 5) 7.6 6) none of the above. 6. Diet ( Lite ) cola beverages sweetened with aspartame also usually contain small amounts of 1) lactose 2) glucose 3) sucrose 4) invert sugar 5) fructose 6) high fructose corn syrup. 7.
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Study Guide 2 - NAME: (Print): _ I have neither provided...

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