Multiple Choice
Enzymatic browning in fruits can be slowed down or inhibited by
A) refrigeration.
B) coating with a cream of tartar solution.
C) coating fruits with sugar or submerging in water.
D) dipping fruit in ascorbic acid or sulfur solutions.
E) all of the above answers are correct
Correct Answer:
Verified
Correct Answer:
Verified
Q22: Commercially, more fruits are frozen than canned
Q25: Ripe fruit with a high water content
Q26: Raisins are made from whole dried grapes,
Q29: It takes about _ pound(s)of grapes to
Q30: The natural sugars listed below are largely
Q31: When fruit is dried, the removal of
Q43: Climacteric fruits experience an increased phase of
Q50: Pectin is the<br>A) cementing compound between the
Q63: Which compound(s), in conjunction with sugar, contribute(s)
Q70: During heating, the fruit's osmotic system of