When eggs are overcooked
A) the fat-soluble vitamins-A, D, E, and K-are lost.
B) the minerals, especially selenium, iodine, zinc, iron, and copper, are lost.
C) the iron is not very available because, when exposed to heat, it binds to an egg protein that inhibits absorption.
D) the iron in the yolk interacts with a small amount of sulfur, which ultimately causes a strong off-odor.
Correct Answer:
Verified
Q3: Liquid egg substitutes are made by which
Q4: The high protein content in whole eggs
Q5: Which of the following is an egg
Q6: Factors which yield the best possible egg-white
Q8: Liquid egg substitutes
A) are lower in sodium
Q10: Value-added eggs have special attributes due to
Q13: The air cell develops
A) before the egg
Q13: As an ingredient in prepared foods, eggs
Q13: Which of the following statements is incorrect
Q18: Grades for eggs are determined by
A) candling.
B)
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