Phenolic compounds
A) are also known as tannins.
B) are found predominately in ripe fruits.
C) provide the sweet flavor found in ripe fruits.
D) prevent enzymatic browning by an enzyme called polyphenol oxidase.
Correct Answer:
Verified
Q3: Which compound(s), in conjunction with sugar, contribute(s)
Q4: Enzymatic browning in fruit is catalyzed by
A)
Q6: Organic acids contribute
A) acerbic flavors in fruits.
B)
Q7: All of the following substances are found
Q7: Pectin is the
A) cementing compound between the
Q9: According to the Code of Federal Regulations,
Q11: _ content is reduced if fruit is
Q12: Which of the following is really a
Q16: Most fruits have a pH value
A) below
Q20: Fruits are very similar in cell structure
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