Enzymatic browning in fruits can be slowed down or inhibited by
A) refrigeration.
B) coating with a cream of tartar solution.
C) coating fruits with sugar or submerging in water.
D) dipping fruit in ascorbic acid or sulfur solutions.
E) all of the above answers are correct
Correct Answer:
Verified
Q25: Freezing fruit decreases the quality of the
Q29: Bananas contain albedo, which is rich in
Q30: Although appetizing, melanins are unsafe to consume.
Q32: Which of the following statements about freezing
Q33: _ are usually less sweet than jellies
Q35: It takes about _ pound(s)of grapes to
Q36: Deaeration
A) decreases shelf life.
B) increases flavor.
C) reduces
Q37: The process of drying fruit
A) decreases the
Q38: The process of pasteurizing juice
A) inactivates enzymes
Q39: Ethylene gas
A) may allow the fruits to
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