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7 Cards in this Set
- Front
- Back
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Fruits and vegetables |
Contain carbohydrates, fibre, protein, fats and vitamins, minerals and water. |
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Gelatinisation |
Is a process in which starch absorbs water in the presence of heat, thickening the product. |
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Caramelisation |
Is a process in which the sugar in food is browned. This causes a change in flavour. |
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Maillard Browning |
Is a reaction that occurs between proteins and sugars. |
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Oxidation |
Is a process by which chemical changes occur in food when it is exposed to oxygen. |
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Pectin |
Is a naturally occurring carbohydrate in fruits. It is the setting agent in jam. |
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Functional Properties - |
Nutrient Changes & Sensory Properties |
