Which compound(s) , in conjunction with sugar, contribute(s) to the gelling characteristics of fruit preserves?
A) phenolic compounds
B) protopectins
C) pectin
D) pectinic acid
E) pigments
Correct Answer:
Verified
Q1: Many processed foods benefit from pectin's ability
Q2: All fruits are _-free.
A) cholesterol
B) fat
C) vitamin
D)
Q4: Cranberry juice contains which two acids?
A) malic
Q5: Which fruit classification comes from multiple ovaries
Q6: Fruits with a pH of over 4.5
Q7: Pectin is the
A) cementing compound between the
Q8: Enzymatic browning in fruit is catalyzed by
Q9: Which fruits are high in iron?
A) grapes
Q10: Fruits are
A) aggregates of blossoms that form
Q11: Which of the following is a fruit?
A)
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