Answer to Question 1
Most foods are frozen as quickly as possible because the slower the freezing process, the larger the ice crystals. If the ice crystals become too large, the cell walls are ruptured and the fluid within the cells is lost when the food is thawed.
Answer to Question 2
After the food has been prepared, it is placed into a metal or glass container. Then the container is heated until steam rises from the food, pushing out the air. Finally, the top is sealed tightly enough to prevent the entrance of air or microbes.
The Titanic carried only twenty lifeboats, a reason why so many perished in 1912. The Lusitania (abo
Nutrients in Foods and in the Body
Satiety Index of Different Foods Subjects
The DASH diet, rich in whole grains, fruits, vegetables, and low-fat dairy foods
Concerns and Regulations for GE Foods
Look at Table 4.2.2. Consumers learn that the rubber ducks wear out batteries quickly. As a ...