Food Structure and Properties Quiz

What defines the texture of foods?

• Only macrostructures

• Interactions of food components at various levels

• Just the molecular level

• Only sensory perception

Which size range is typically considered as microstructures in foods?

• 1–10 nm

• 10–100 nm

• 1–100 μm

• 100–1000 μm

Why do nanostructures significantly influence food properties?

• They increase the number of food components

• They enhance bioavailability by increasing surface area

• They make food more colorful

• They prevent enzymatic activity

What is the key factor affecting the bioavailability of nutrients in food?

• Food composition tables

• Structure of the food matrix

• Nutrient absorption rates in the stomach

• The cooking temperature

What is the primary function of emulsions in food processing?

• Increasing food temperature

• Mixing immiscible fluids

• Removing fat from food

• Enhancing protein content

How do plant cell walls affect nutrient bioavailability?

• They enhance enzyme access to intracellular nutrients

• They limit gastric juices' access to intracellular nutrients

• They break down quickly to release nutrients

• They store excess nutrients for later release

What is the significance of High Internal Phase Emulsions (HIPEs)?

• They are less stable compared to regular emulsions

• They allow better encapsulation of bioactive compounds

• They reduce the viscosity of food products

• They decrease the interaction between water and oil phases

In food material science, which method is commonly used to evaluate nanostructures?

• X-ray diffraction

• Transmission Electron Microscopy (TEM)

• UV-Vis Spectroscopy

• Infrared Spectroscopy

Why is the study of micro and nano food structures important?

• It allows for a better understanding of food bioavailability

• It helps in adding artificial colors to food

• It removes unwanted nutrients

• It decreases production costs

What happens to persimmon microstructure during convective drying?

• It becomes more compact and changes color

• It increases water retention

• It breaks down into larger molecules

• It remains unchanged