Interfering agents may inhibit crystallization through all of the following methods except
a. decreasing water activity.
b. inhibiting nuclei formation.
c. physically coating the crystals.
d. crystallizing themselves.
Question 2
In confections, lactose
a. inhibits bloom defect.
b. provides lecithin and monoglycerides, which aid in emulsification.
c. provides a reducing sugar moiety that can participate in Maillard browning.
d. produces desirable or undesirable flavor compounds through oxidation and/or hydrolysis.
Heritability (h2) of Addiction to Specific Addictive Agents
Local Anesthetic Agents
Classification of Antihypertensive Agents
Agents Used in the Treatment of Diabetes Mellitus
Some antibiotics that act by interfering with protein biosynthesis
Toxins and Chemical Agents Can Contaminate Foods