Food Chemistry

Which of the following is an example of a polysaccharide?

• sucrose

• galactose

• glucose

• starch

True or False: A plant based lipid is referred to as an 'oil' and is usually liquid at room temperature due to its unsaturated fatty acids.

• True

• False

A fine dispersion of small droplets of one liquid in another in which it is not soluble.

• stabilizer

• binder

• solution

• emulsion

Caramelization is a reaction between _____ and _____.

• sugars, amino acids

• amino acids, amino acids

• sugars, sugars

• sugars, starches

By adding heat, enzymes, fermenters, or changing the pH, you can ________ or unfold a protein.

• denature

• coagulate

• thicken

• invert

Almost all carbohydrates are produced by _________.

• cellular respiration

• transpiration

• photosynthesis

• digestion

Tags

NGSS.HS-LS1-5

NGSS.HS-LS2-5

Which of the following is NOT a classification of a carbohydrate?

• sugar

• sterol

• starch

• fiber

Which of the following is a common preservative used in food chemistry?

• Sodium chloride

• Sodium benzoate

• Sucrose

• Citric acid

True or False: The Maillard reaction is responsible for the browning of bread when toasted.

• True

• False

Tags

NGSS.HS-PS1-5

What is the primary function of antioxidants in food?

• Enhance flavor

• Preserve color

• Prevent oxidation

• Increase sweetness