FOOD 2010 Study Guide - Final Guide: Granola, Rheology, Viscosity

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

All of the above (infection, intoxication intoxification: what holds most of the flavoring (or something) Answer is wither acidic or neutral: what are stages of product development. To identify the idea, concept, problem or specific challenge: (cid:862) oy(cid:863) (cid:271)e(cid:448)erage (cid:272)a(cid:373)e out (cid:449)ith three (cid:374)e(cid:449) produ(cid:272)ts (cid:862) oy (cid:272)ho(cid:272)olate(cid:863) (cid:862) oy (cid:448)a(cid:374)illa(cid:863) a(cid:374)d (cid:862) oy stra(cid:449)(cid:271)err(cid:455)(cid:863). Line extension: a test involving a sensory specialist using 2 products, 3 samples and 2 products are the same, and one is another product: Triangle test: the science that is concerned with flow and deformation characteristics is. Pse (options: rigor mortis, thaw rigor, cold shortening: rigor mortis is: Thansient post-mortem physical and biochemical event that takes place in the animal muscle tissue. Loss of extensibility in the tissue to make meat tough. Inspect all food products brought in from other countries. Main regulatory contact between government and food industry. Other options: protozoa is a physical hazard (false it is a biological hazard)