Which of the following are responsible for evaluating the safety of their products?
Which of the following are responsible for evaluating the safety of their products instead of seeking premarket approval by FDA? mandated nutritional labeling on most food products regulated by FDA. regulated the use of terms used to describe nutrient content, terms such as light, fat free, low fat, reduced fat, etc.
Which of the following is not required to be on the new nutrition facts label?
The old nutrition facts label listed the amounts of several important vitamins and minerals, including calcium, iron, and vitamins A and C. However, vitamins A and C are no longer required to be listed on the new nutrition facts label.
Which of the following is a disadvantage of sun drying?
There are, however, a few disadvantages of preserving food through the process of sun drying as well. Firstly, temperature cannot be controlled and food may tend to get overheated at times. Plus the method of sun drying is a labour-intensive method which involves a lot of people in the process.
What are two proteins important in foaming properties of eggs?
Ovalbumin is responsible for original foam volume when egg whites are whipped. Ovomucin is responsible for holding onto the air bubbles during heating and has elastic qualities that allow the protein to stretch as the air bubbles enlarge. This “division of labor” between these two protein forms is not absolute.
Which of the following is recommended as the best method for ensuring food safety?
Recommended as the best method for ensuring food safety and has been used for many years to monitor and protect food from contamination. The HACCP method follows the flow of food to identify and prevent problems.
Which of the following must be included on a food safety label?
Labels must bear the required Nutrition Facts Chart Nutrition Facts Charts contain information such as a serving size, the number of calories the product contains, and the amount of fat, sodium, protein, and other ingredients in the product.
What is sun drying in food preservation?
Solar drying is a process of drying foods by harnessing the heat energy of the sun in a special dehydrator that not only increase the temperature but also, improves the air flow. This speeds up the process of drying the food and reduces the risk of food getting moldy or spoilt.
Which principle of food preservation is involved in sun drying?
dehydration, in food processing, means by which many types of food can be preserved for indefinite periods by extracting the moisture, thereby inhibiting the growth of microorganisms. Dehydration is one of the oldest methods of food preservation and was used by prehistoric peoples in sun-drying seeds.
Why is sun drying important?
Sun drying is a traditional drying method for reducing the moisture content of paddy by spreading the grains under the sun. The solar radiation heats up the grains as well as the surrounding air and thus increases the rate of water evaporating from the grains.
Why are proteins good foaming agents?
Proteins rapidly adsorb at the interface and form a stabilizing film around bubbles which promote foam formation. The basic function of proteins in foams is to decrease interfacial tension, to increase viscous and elastic properties of the liquid phase and to form strong films.
Why is foaming capacity important to the food processing industry?
By incorporating bubbles in a food system, the density of a food product can be diminished and therefore lower-calorie food applications can be created [59] . For this reason, several authors have made efforts to research the foaming capacity of plant-based proteins (Table 1). ...
What is foaming in food?
In cuisine, foam is a gelling or stabilizing agent in which air is suspended. Foams have been present in many forms over the history of cooking, such as whipped cream, meringue and mousse. In these cases, the incorporation of air or another gas creates a lighter texture and a different mouthfeel.
What is the process of heating a food to a specific temperature for a definite length of time?
The process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately is known as. Pasteurization. The process applied to fruits and vegetables to inactivate natural food enzymes is known as. blanching.
How long can you keep produce at room temperature?
hold the produce or meat at room temperature so that the metabolic reactions continue to progress for at least 3 days. elevate the temperature of the produce or meat as quickly as possible to assure that quality is maintained. cool the produce or meat as soon as possible to extend the shelf-life. Fruit stored under refrigeration conditions ...
What enzyme catalyzes the formation of glucose and galactose from lactose?
Lactase is an enzyme that catalyzes the formation of glucose and galactose from lactose.
How to extend shelf life of meat after harvest?
After the harvest of vegetables or the slaughter of animals it is necessary to. cool the produce or meat as soon as possible to extend the shelf-life. wait for a significant period of time before placing under refrigerated conditions. hold the produce or meat at room temperature so that the metabolic reactions continue to progress ...
What is food science?
Food Science studies the effect of food on the consumer, Food Technology is a study of nature of foods.
Is food science the same as food technology?
The two are the same. Food Science studies the effect of food on the consumer, Food Technology is a study of nature of foods. Food Technology is a misnomer for Food Science. Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.