Enzymatic browning in fruit is catalyzed by
A) melanins.
B) polyphenol oxidase.
C) cellulase and hemicellulase.
D) all of the above answers are correct
E) none of the above answers is correct
Correct Answer:
Verified
Q1: There are several fruits that fit into
Q2: Many processed foods benefit from pectin's ability
Q3: Which compound(s), in conjunction with sugar, contribute(s)
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
Q8: Phenolic compounds
A) are also known as tannins.
B)
Q9: According to the Code of Federal Regulations,
Q11: _ content is reduced if fruit is
Q16: Most fruits have a pH value
A) below
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