Which of the following substances is/are not used in the food industry to reduce a food's water activity (aw) level?
A) salt and sugar
B) glycerol
C) propylene glycol
D) modified corn syrups
E) All of these substances are used by the food industry.
Correct Answer:
Verified
Q3: Which of the following foods contains the
Q5: The human body averages _ percent water.
A)
Q14: Hard water contains a greater concentration of
Q15: The caloric contribution of foods is dependent
Q16: Which of the following is not an
Q21: Fiber is an oligosaccharide that does provide
Q22: The difference between fats and oils is
Q23: The definition of protein complementation is
A)two complete
Q24: Which of the following polysaccharides are digestible?
A)inulin
B)pectin
Q25: The two essential fatty acids are
A)butyric and
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