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Food Science Chapter 3 Questions and Answers Graded A+ How do antioxidants prevent oxidative stress in the body? Antioxidants neutralize free radicals, preventing them from damaging cells and reducing the risk of chronic diseases like cancer and heart disease. Why are omega-3 fatty acids considered beneficial for heart health? Omega-3 fatty acids reduce inflammation, lower blood pressure, and improve cholesterol levels, all of which contribute to a healthier heart. What is the ...

Food Science Nutrition Questions and Answers Already Passed What is the connection between vitamin K and blood clotting? Vitamin K is crucial for the synthesis of clotting factors, helping to prevent excessive bleeding and ensuring proper wound healing. How does fiber aid in cholesterol management? Fiber binds to cholesterol in the digestive system, helping to lower LDL (bad) cholesterol levels and reduce the risk of heart disease. What are the effects of consuming too much pro...

Food Science-An Old but New Subject Review Chapter 1: Questions and Answers Graded A+ How does blanching affect enzyme activity in vegetables? Blanching deactivates enzymes that could cause loss of color, flavor, and nutritional value, preserving the quality of frozen vegetables. What is the effect of freezing on food enzymes? Freezing slows down enzyme activity but doesn’t fully stop it, which is why blanching is often used before freezing vegetables to maintain quality. Ho...

Food Science CDE Questions and Answers Already Passed What effect does cooking at high temperatures have on the nutritional value of vegetables? High temperatures can cause the loss of certain nutrients, such as vitamin C, but can also increase the availability of others, like antioxidants, in some vegetables. How do acids in food affect the texture of fruit during cooking? Acids help preserve the structure of fruit by preventing the breakdown of cell walls, which helps maintain tex...

Food Science Chapter 1 Review Questions with Complete Solutions How do food scientists use heat to sterilize food? Heat destroys harmful microorganisms, extending shelf life and ensuring food safety, as seen in canning and pasteurization. What is the role of salt in food preservation? Salt draws moisture from food and inhibits the growth of bacteria, acting as a preservative in products like cured meats and pickles. How does food science influence flavor development during cook...

National FFA Food Science and Technology Exam Questions and Answers 100% Pass Which process is used to create the texture of ice cream? A) Freeze-drying B) Churning while freezing to prevent large ice crystals from forming C) Boiling D) Sun-drying What is the purpose of adding emulsifiers to salad dressing? A) To help mix oil and vinegar, preventing separation B) To increase the thickness of the dressing C) To preserve the shelf life of the dressing D) To reduce the fat con...

Food Science Chapter 4 Questions and Answers Graded A+ How does the chemical composition of milk contribute to its ability to form curds? The protein casein in milk, when acidified or combined with rennet, coagulates to form curds, which is essential in cheese-making. How does the solubility of salts in water affect the taste of food? Soluble salts dissolve in water, releasing ions that enhance flavors, balance acidity, and contribute to the overall taste of food products like sou...

Food Science Questions and Answers Already Passed Why do some foods have a stronger flavor when they are heated? Heating food can intensify flavors by releasing volatile compounds and enhancing the Maillard reaction. What is the role of calcium in food processing? Calcium is used in food processing to improve texture, preserve structure, and enhance the nutritional content of certain products like canned vegetables. How do food additives like colorings and flavorings impact foo...

Science of Food Test 1 UNL Questions and Answers 100% Pass How does the molecular structure of water influence its role in cooking? Water's polarity allows it to dissolve various substances, making it a vital medium for cooking and transferring heat. What effect does the browning of fruit after cutting have on its nutritional value? The browning process, caused by enzymatic oxidation, doesn’t significantly reduce the nutrients but can affect its flavor and appearance. Why ...

Food Science Questions and Answers 100% Correct What role do emulsifiers play in food science? Emulsifiers help to mix and stabilize oil and water-based ingredients in recipes. How does the presence of gelatin affect the texture of food? Gelatin forms a gel when mixed with liquids, giving food a smooth and firm texture. What is the effect of heat on proteins in cooking? Heat causes proteins to denature, which changes their texture and flavor. How do artificial sweeteners com...