fnes 101 final

enzymatic browning in fruits can be slowed down or inhibited by
- refridgeration
- coating with a cream of tartar solution
- coating fruits with sugar or submerging in water
- dipping fruit in ascorbic acid or sulfur solutions
the process of drying fruit

sweetens the fruits taste
__ are usually less sweet than jellies and do not keep as well as other fruit spreads

butters
which compounds in conjunction with sugar, contributes to the gelling characteristics of fruit preserves

pectin
free zing fruit decreases the quality of the fruits

texture
which of the following statements about freezing is false?

a temperatire of 32 degrees farenheit should be maintained at all times during storage and frozen fruit
the process of pasteurizing juice

inactivates enzymes and destroys microorganisms that can cause foodborne illness
all of the following substances are found in fruits except

cholesterol
enzymatic browning in fruit is catalyzed by

polyphenol oxidase
__ content is reduced if fruit is exposed to air or bruising or cutting, or to alkali or copper through cooking or processing

vitamin c

Author

marshelej_6

344190

Card Set

fnes 101 final

Description

fnes 101 final

Updated

12/12/2018, 11:03:23 PM

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