Food structures, building blocks and food properties - Questions
4 important questions on Food structures, building blocks and food properties - Questions
Food fats and oils consist primarily of triacylglycerols (TAGs)? T/F
A glass is the thermodynamic most favourable state? T/F
An anisotropic food structure:
- Means that the product has equal properties in all directions
- Is typically encountered in fibrous foods (e.g. Meat)
- Is typically encountered in food emulsions (e.g. Mayonnaise)
- Cannot be achieved if the food contains immiscible phases
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According to the CDS formalism, oil, water and proteins are abbreviated as O, W and P, respectively. The denotation for an oil-in-water emulsion stabilised by proteins is therefore
- (O@P)/W
- (P@O)/W
- (W@P)/O
- (P@W)/O
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