CFS CFS Food Chemistry & Biochemistry

Question 1

The Maillard reaction in food processing involves a reaction between which two types of compounds?

Accepted Answer

Reducing sugars and amino acids

Answer

Fatty acids and glycerol

Answer

Starch and water

Answer

Vitamins and minerals

Question 2

Water activity (a_w) of 0.85 is most closely associated with which type of food preservation concern?

Accepted Answer

Staphylococcus aureus growth becoming possible

Answer

Clostridium botulinum growth

Answer

Mold and yeast growth only

Answer

Complete microbial inhibition

Question 3

Which term describes the temperature at which a protein loses its native three-dimensional structure due to disruption of non-covalent bonds?

Accepted Answer

Denaturation temperature

Answer

Gelatinization point

Answer

Isoelectric point

Answer

Saponification value

Question 4

Lipid oxidation in food products is primarily initiated by which mechanism?

Accepted Answer

Free radical chain reaction

Answer

Hydrolysis of ester bonds

Answer

Enzymatic esterification

Answer

Glycolysis

Question 5

Which of the following is a reducing sugar commonly involved in non-enzymatic browning reactions?

Accepted Answer

Glucose

Answer

Sucrose

Answer

Sorbitol

Answer

Mannitol

Question 6

The peroxide value (PV) of a fat is used to measure which stage of oxidation?

Accepted Answer

Primary oxidation (hydroperoxide formation)

Answer

Secondary oxidation products

Answer

Rancidity endpoint

Answer

Acidity from hydrolysis