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Effect of processing on bioavailability of fat soluble, water soluble and mineral of one food product. (fruit/vegetable)
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- Compare manufacturer’s claims, public perception and scientific evidence on how health-beneficial vegetable spreads are in relation to butter. Please ensure that you include a discussion of healthy/unhealthy fatsThere are a number of substances included in energy drinks mentioned. Sort the components into categories. source of energy Vitamin or precursor to a vitamin Amino acid, often known as amino acid, is a kind of protein. A different acid derivative - Sucralose haurine (splenda) folic acid glucose potassium sorbate Sucrose extract of Siberian ginseng rootGiven the nutritional principle of bioavailability, which of the following food combinations would most effectively increase the absorption of non-heme iron?A) Spinach salad with lemon juice dressingB) Whole grain cereal with milkC) Coffee with a bean burritoD) Eggs with a side of whole grain toast
- The functionality of a substance is defined as any property, nutritional or not, that intervenes in its use. This depends on its physical and chemical properties that are affected during food processing, storage, preparation and consumption. For example: A. Bakery: the viscosity and the ability to form dough is related to the proteins of wheat gluten. B. Meat products: texture and succulence are dependent on water soluble meat proteins C. Dairy: texture and curd properties of dairy products are due to the colloidal structure of casein micelles D. Cakes (cakes) and desserts: depend on the foaming and gelling properties of the proteins in the egg white E. All are correctThere are a number of substances included in energy drinks mentioned. Sort the components into categories. source of energy Vitamin or precursor to a vitamin Amino acid, often known as amino acid, is a kind of protein. a different acid derivative Sucralose i-taurine (splenda) folic acid blucose potassium sorbate Sucrose extract of Siberian ginseng rootMonosaccharides can be obtained not only from dietary carbohydrates but other major sources include amino acids and glycerol. True or False
- fat soluble vitamins and give its characteristics in tabular formWhich of the following pairs of sugar/s and description is/are INCORRECT? * A. Xylose: Glycoprotein constituent considered as wood sugar B. Lyxose: Sugar that may be clinically significant for preventing UTI C. Ribose: Nucleic acid sugar D. Erythrose: Aldotetrose sugarThe bioavailability of which two vitamins is significantly higher in supplemental form as compared to what is naturally occurring in foods? thiamin and vitamin B6 biotin and pantothenic acid folate and vitamin B12 niacin and riboflavin