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Food Sciences - PFI - General Food sciences quiz
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What is responsible for the increase in pH in eggs over storage?
Loss of CO2 (carbon dioxide)
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What compound is extracted from artichokes?
Cyanin. It is a compound extracted from artichokes. It helps lower cholesterol and blood-sugar levels
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What is the active ingredient in baking soda?
sodium bicarbonate
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What is the common name for sodium chloride?
salt
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What is the name of containers consisting of layers of plastic, paperboard, and aluminum foil?
Aseptic packages
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What is the name of a package made of aluminum foil and plastic film?
Retort pouches
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What mineral is found in abundance in bananas?
Potassium
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What is the name of the process of adding nutrients to food that not have them?
Fortification
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What vitamin does alcohol destroy?
Vitamin B. Alcohol destroys vitamin B, primarily thiamine, or vitamin B1.
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Which vitamin are limes rich in?
vitamin C
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Which of these is NOT a protein? a) heboglobin b) keratin c) sucrose d) ferritin
C) Sucrose. Sucrose is a kind of sugar, a disaccharide. It is not a protein.
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Why would someone insert carbon dioxide, oxygen and nitrogen in a MAP (modified atmostphere packaging) before before sealing?
To slow bacterial growth
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What is an unfermented cheese made from whey?
Ricotta
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Most common method of grading egg in which egg is held up to the light source
Candleing
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What was the first genetically modified food ingredient, and in what year was it approved?
Chymosin in 1990
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A tomato is red because of which substance?
lycopene
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