_____ content is reduced if fruit is exposed to air by bruising or cutting, or to alkali or copper through cooking or processing.
A) Glucose and fructose
B) Diphenylisatin
C) Soluble fiber
D) Vitamin C
E) Iron and potassium
Correct Answer:
Verified
Q6: Organic acids contribute
A) acerbic flavors in fruits.
B)
Q7: Pectin is the
A) cementing compound between the
Q7: All of the following substances are found
Q8: Phenolic compounds
A) are also known as tannins.
B)
Q9: According to the Code of Federal Regulations,
Q10: Fruits are
A) aggregates of blossoms that form
Q12: Which of the following is really a
Q14: Acid content varies with the maturity of
Q16: The three compounds that are responsible for
Q20: Fruits are very similar in cell structure
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