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Froggy Jumps
Froggy Jumps

[Food Chemistry] Pigments and Browning Reactions

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[Food Chemistry] Pigments and Browning Reactions

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About this activity

A food chemistry recall activity about pigments and browning reactions.

Created by

Edward Peter De Guzman
Edward Peter De Guzman
Philippines

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[Food Chemistry] Pigments and Browning Reactions
 

Froggy Jumps

[Food Chemistry] Pigments and Browning ReactionsOnline version

A food chemistry recall activity about pigments and browning reactions.

by Edward Peter De Guzman
1

The oxygenated form of myoglobin is called:

2

The green pigments responsible for the characteristic color of leafy vegetables and green fruits.

3

This element is the central element of a heme.

4

Anthocyanins are most stable at what pH:

5

Carrots are rich in this type of pigment, giving its characteristic orange color.

6

The main enzyme involved in the discoloration of foods is known as the:

7

The following are non-enzymatic browning, except:

8

True or False: Maillard reaction involves the reaction of reducing sugars and amino acids.

9

Which of the following is not a reducing sugar:

10

This is the thermal degradation of sugars.

11

True or False: Sourdough has darker crust compared to non-Sourdough breads.

12

True or False: Complete dehydration promotes browning in food.

 
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