It must be resistant to degradation at high cooking temperature so it can be

It must be resistant to degradation at high cooking

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It must be resistant to degradation at high cooking temperature so it can be used in baked goods.View FeedbackQuestion 71 / 1 pointAntioxidants play an important role in the preservation of food. Which one of the following statements bestdescribes how antioxidants prevent fat from turning rancid?Antioxidants neutralize free radicals that would turn fats rancid.Antioxidants donate electrons to fat, preventing the fat from going bad.Antioxidants pick up electrons from fat, preventing the fat from going bad.
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1/26/2016Quiz Submissions - Quiz 6: Food Additives - Winter 2015 - CHEM-181-761 - World of Chem: Food - myCourses – McGill University3/3Antioxidants kill bacteria that produce free radicals by osmosis.View FeedbackQuestion 81 / 1 pointFrank is writing a cookbook. He makes a recipe for a low calorie muffin in which he substitutes 300g of white canesugar (1,161 calories) with 1g of a sweetener to make a product of the same sweetness. The end results aremuffins that contain zero calories from sugar or sweetener. What sweetener did Frank use?AspartameSucraloseXylitolSteviaView FeedbackAttempt Score:5 / 8 ­ 62.5 %Overall Grade(first attempt):5 / 8 ­ 62.5 %Done
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  • Spring '11
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