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is
considered
as
universal
solvent
due
to
its
ability
to
dissolve
a
wide
variety
of
materials
.
In
emulsions
,
water
can
be
in
the
form
of
or
phase
.
In
food
processing
,
water
serves
as
a
in
various
functions
such
as
conveying
,
heating
,
cooling
,
diluting
,
etc
.
Hard
water
has
negative
impacts
in
foods
,
hence
,
is
utilized
in
food
processing
.
Forms
of
water
in
food
can
be
broadly
classified
as
and
water
.
is
a
measurement
of
available
water
for
biological
and
chemical
reactions
.
Based
on
water
activity
stability
diagram
,
start
to
grow
at
aw
=
0
.
90
.
At
low
water
activity
,
there
is
enzymatic
reaction
.
At
very
high
water
activity
,
there
is
lipid
oxidation
.
is
defined
as
the
freedom
of
water
and
other
molecules
to
move
within
a
food
.
There
are
two
main
types
of
carbohydrates
namely
:
and
are
the
simplest
form
of
sugar
and
can
be
readily
absorbed
by
the
body
.
Two
chemically
bonded
monosaccharides
are
called
are
polymers
of
monosaccharides
linked
together
by
glycosidic
bond
.
The
of
starch
is
the
irreversible
loss
of
the
crystalline
regions
in
starch
granules
that
occur
upon
heating
in
the
presence
of
water
.
is
the
recrystallization
of
starch
that
may
decrease
its
digestibility
.
The
of
starch
is
done
to
maintain
desirable
appearance
and
texture
despite
stresses
during
food
processing
and
distribution
.
Lipids
serve
as
energy
source
and
reserve
which
provides
kcal
/
g
.
Dietary
fats
are
classified
according
to
the
type
of
carbon
-
carbon
bonds
present
in
their
fatty
acids
:
(
single
bonds
)
and
(
one
or
more
double
bonds
)
fats
.
is
a
property
of
lipids
which
is
described
as
the
ability
of
a
substance
to
have
more
than
one
crystal
structure
.
is
a
form
of
animal
fat
extraction
wherein
fat
is
removed
from
animal
tissue
by
heat
.
The
process
of
lengthens
the
shelf
life
of
fats
and
oils
by
reducing
the
via
the
catalytic
addition
of
.
Purification
of
oil
is
composed
of
3
steps
,
namely
(
in
order
)
:
,
,
and
There
are
two
main
types
of
rancidity
:
,
which
occurs
in
the
presence
of
oxygen
and
,
which
can
occur
in
its
absence
.
are
substances
that
can
stabilize
or
deactivate
free
radicals
to
slow
down
oxidation
process
.
The
energy
value
of
protein
is
:
kcal
/
g
The
building
blocks
of
proteins
are
called
:
Type
of
protein
source
that
can
supply
all
9
essential
amino
acids
:
The
following
are
conditionally
essential
amino
acids
,
except
:
histidine
,
arginine
,
tyrosine
.
True
or
False
:
Soy
is
a
complete
source
of
protein
.
Which
pair
is
incorrect
:
isoleucine
-
essential
amino
acid
,
alanine
non
-
essential
,
phenylalanine
-
non
-
essential
.
-
-
A
functional
property
of
protein
that
explains
the
role
of
milk
to
prevent
separation
of
fat
and
water
in
ice
cream
:
A
functional
property
of
protein
which
explains
why
bakery
products
that
uses
high
-
protein
ingredients
such
as
soy
are
denser
:
and
A
functional
property
of
protein
that
can
be
utilized
in
capturing
and
preserving
specific
flavoring
components
in
food
:
-
True
or
False
:
Plant
proteins
generally
have
higher
biological
value
compared
to
animal
proteins
.
The
oxygenated
form
of
myoglobin
is
called
:
The
green
pigments
responsible
for
the
characteristic
color
of
leafy
vegetables
and
green
fruits
.
This
element
is
the
central
element
of
a
heme
.
Anthocyanins
are
most
stable
at
what
pH
:
acidic
,
basic
,
neutral
.
Carrots
are
rich
in
this
type
of
pigment
,
giving
its
characteristic
orange
color
.
The
main
enzyme
involved
in
the
discoloration
of
foods
is
known
as
the
:
The
following
are
non
-
enzymatic
browning
,
except
:
Maillard
reaction
,
phenolic
oxidation
,
caramelization
.
True
or
False
:
Maillard
reaction
involves
the
reaction
of
reducing
sugars
and
amino
acids
.
Which
of
the
following
is
not
a
reducing
sugar
:
glucose
,
fructose
,
sucrose
.
This
is
the
thermal
degradation
of
sugars
.
True
or
False
:
Sourdough
has
darker
crust
compared
to
non
-
Sourdough
breads
.
True
or
False
:
Complete
dehydration
promotes
browning
in
food
.
Vitamins
are
classified
into
two
broad
groups
namely
the
-
and
the
-
A
vitamin
occurs
when
the
body
lacks
a
sufficient
amount
of
a
specific
vitamin
,
while
vitamin
happens
when
too
much
of
a
vitamin
is
consumed
causing
potential
side
effects
.
B
-
carotene
,
including
a
-
carotene
and
B
-
cryptoxanthin
,
are
called
since
they
can
be
converted
to
active
form
in
the
body
.
Vitamins
are
measured
in
variety
of
units
such
as
,
and
.
.
The
reference
standard
used
in
nutrition
labelling
of
processed
food
products
in
the
Philippines
is
the
Minerals
that
are
needed
in
large
amounts
.
Determine
the
odd
one
out
:
sodium
,
calcium
,
iron
.
Determine
the
odd
one
out
:
copper
,
iodine
,
magnesium
.
It
is
an
important
component
of
the
cell
membrane
.
The
following
are
involved
in
fluid
and
electrolyte
balance
,
except
:
sodium
,
chlorine
,
zinc
.
What
should
be
the
minimum
calcium
content
of
milk
at
the
end
of
its
shelf
life
if
the
initial
content
is
275
mg
?
m
g
What
should
be
the
minimum
vitamin
C
content
of
orange
juice
at
the
end
of
its
shelf
life
if
the
initial
content
is
70
mg
?
m
g
A
is
a
homogenous
mixture
of
two
or
more
substances
.
Carbonated
drink
is
an
example
of
in
solution
.
As
the
temperature
increases
,
the
amount
of
solid
solute
the
solvent
can
hold
describes
how
solute
particles
hinder
the
vaporization
of
pure
solvent
.
describes
an
increase
in
interaction
between
the
solute
and
solvent
particles
,
thus
increasing
the
temperature
needed
to
boil
as
compared
to
that
of
pure
solvent
.
A
is
where
solid
particles
are
dispersed
in
a
liquid
phase
.
Butter
is
an
example
of
a
-
-
emulsion
.
describes
the
lumping
of
small
droplets
together
to
form
large
droplets
.
are
used
to
stabilize
emulsions
.
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