All of these are advantages of food processing except?
Grade 9 Consumer Chemistry Week 6 - 7

Quiz
•
Physics, Science
•
9th Grade
•
Medium
Nash Pineda
Used 27+ times
FREE Resource
10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Lessened hazards from microbial pathogens
Year-round availability of seasonal foods
Development during some kinds of processing and handling of new chemicals that must be classed as toxicologically undesirable
Inactivation of heat-labile, anti-nutritional substances
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
All of these are disadvantages of food processing except?
Harm to the sensory properties and nutritive valve of some foods, particularly when severe methods of processing are applied to tissue foods.
Development during some kinds of processing and handling of new chemicals that must be classed as toxicologically undesirable
Increased variety of foods, some with enhanced sensory properties
Damage to nutritional value
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the two most important nutrients in fruits and vegetables that are lost if kept at room temperature
Vitamins A and Z
Vitamins A and C
Vitamins E and D
Vitamins B and F
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Through what kind of reaction will cause certain amino acids like lysine to chemically bind with simple sugars to form brown pigments when it is exposed on a high storage temperature?
Chemical Reaction
Maillard Reaction
Overreaction
Over Reaction
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How many types of changes in protein are there?
1
2
3
4
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
This type of change in protein during processing requires mild heat and is defined as the unfoldding of the protein complex structure
Ionizing Radiations
Saturation
Denaturation
Evaporation
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
This type of change in protein during processing produce charged particles that are called ions in the materials they strike and hence undesirable reactions may occur.
Denaturation
Ionizing Radiations
Saturation
Evaporation
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