Lecture 1 Word Scramble
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| Give three reasons for why we need food analysis. | Meet consumer demand, determine nutritional qualities, quality control, meet government requirements. |
| Food analysis includes chemical, ______, ______, and sensory analysis. | physical, microbiological |
| A health claim related to coronary heart disease may involve the analysis of what? | saturated fat, phytochemicals |
| Name three components of government regulations. | Nutrition labeling, GMPs, HACCP, CFR |
| How is product quality of ingredients managed? | Specifications, COAs |
| How is product quality of processing managed? | Process control samples |
| How is product quality of final product managed? | Nutritional labeling, legal requirements, health claims |
| What should be considered in the replacement of fats in a product. | Sensory components, oxidation |
| T or F: AOAC has methods for the analysis of most foods. | True |
| AACC had methods mostly for _____ products. | cereal |
| AOCS has methods mostly for _____. | fats/oils |
| The American Public Health Association has methods for ____ and ____ ____. | dairy, waste water |
| US Pharmacopeia has methods for ____ ____. | food additives |
| What three things do US federal laws and regulations dictate? |
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goberoi
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