Food and Culinary Arts

When a liquid boils, the vapor pressure is

Started by ss2343

USDA "disappearance" data on sugar suggests that current consumption is ____ as compared to data ...

Started by james0929

The most likely reason(s) that sugar alcohols may be used with low calorie sweeteners is because they

Started by schs14

The major sugar found in powdered sugar is

Started by Tirant22

The heat instability of aspartame, preventing its use in baked products, may be overcome by the process of

Started by ereecah

The boiling point of a liquid is best defined as the temperature at which

Started by stephzh

Sugars may be crystallized under appropriate conditions. Of the common sugars, the one most easily ...

Started by Tazate

Sorbitol, mannitol, and xylitol may be classified as sugar

Started by 123654777

In the manufacture of soft drinks in the U.S., sugar has been largely replaced by

Started by leilurhhh

High-fructose corn syrup is produced using the enzyme

Started by mikaylakyoung

Corn syrup is produced from cornstarch by

Started by JGIBBSON

Acid hydrolysis is useful in candy making because it results in

Started by deesands

A sugar solution that is holding more sugar than is usually soluble at the current temperature is

Started by torybrooks

A food product uses a polyol for sweetening and is labeled as sugar free. Will this food product ...

Started by azncindy619

Discuss the potential advantages and disadvantages to the consumption of phytostanols and phytosterols.

Started by colton

According to food supply data, how has the types of fat available in the food supply changed in the ...

Started by cmoore54

Oxidative rancidity is likely to occur when fat is exposed to heat, light, iron or copper.

Started by ap345

Linoleic acid is an essential fatty acid.

Started by michelleunicorn

Fats with a high melting point are liquid at room temperature and are called oils.

Started by jilianpiloj

Coconut oil contains no cholesterol and is polyunsaturated.

Started by jhjkgdfhk

A low calorie margarine would function as well as regular margarine or butter in most baked products ...

Started by c0205847

Which of the following is NOT generally true about polyunsaturated fatty acids?

Started by aabwk4

Which of the following contains a relatively high proportion of saturated fatty acids?

Started by ap345

When higher melting point triglycerides are removed from vegetable oils, the process is called

Started by mikaylakyoung

Tofu, soft, contains 8 gms of protein, 4.5 gms of fat, and 2 gms of carbohydrate. What percent of ...

Started by littleanan