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Food Chemistry

Quiz by B16 Kelsea Maize

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11 questions
Show answers
  • Q1
    What are intentional additives?
    Substances that have no nutritive value
    Substances that become part of the food product accidentally
    Substances derived from natural sources
    Substances added on purpose to perform specific functions
    30s
  • Q2
    What are incidental additives?
    Substances that become part of the food product through production, processing, storing, or packaging
    Substances that have no nutritive value
    Substances added on purpose to perform specific functions
    Substances derived from natural sources
    30s
  • Q3
    What are non-nutritive food additives?
    Substances added on purpose to perform specific functions
    Substances derived from natural sources
    Substances that do not contribute to the nutritive value of foods and are not foods themselves
    Substances that become part of the food product through production, processing, storing, or packaging
    30s
  • Q4
    What are natural additives?
    Substances that do not contribute to the nutritive value of foods
    Substances derived from natural sources such as annatto, chlorophyll, and carotene food colors
    Substances added on purpose to perform specific functions
    Substances that become part of the food product through production, processing, storing, or packaging
    30s
  • Q5
    What are artificial additives?
    Substances that do not contribute to the nutritive value of foods
    Substances added on purpose to perform specific functions
    Substances that are produced synthetically
    Substances that become part of the food product through production, processing, storing, or packaging
    30s
  • Q6
    What do antimicrobial agents do?
    Prevent spoilage of food by mold or micro-organisms
    Alter the texture of a food
    Prevent rancidity in foods containing fats and damage caused by oxygen
    Make food more appealing and provide color
    30s
  • Q7
    What do antioxidants do?
    Prevent spoilage of food by mold or micro-organisms
    Prevent rancidity in foods containing fats and damage caused by oxygen
    Alter the texture of a food
    Make food more appealing and provide color
    30s
  • Q8
    What do artificial colors do?
    Prevent rancidity in foods containing fats and damage caused by oxygen
    Prevent spoilage of food by mold or micro-organisms
    Make food taste better or give them a specific taste
    Provide a color that humans associate with a particular flavor
    30s
  • Q9
    What do artificial flavors do?
    Provide a color that humans associate with a particular flavor
    Make food taste better or give them a specific taste
    Prevent spoilage of food by mold or micro-organisms
    Prevent rancidity in foods containing fats and damage caused by oxygen
    30s
  • Q10
    What do bleaching agents do?
    Prevent spoilage of food by mold or micro-organisms
    Make food taste better or give them a specific taste
    Prevent rancidity in foods containing fats and damage caused by oxygen
    Whiten foods such as wheat flour and cheese
    30s
  • Q11
    What are nutrient additives?
    Vitamins and minerals added to foods during enrichment or fortification
    Substances that do not contribute to the nutritive value of foods
    Substances added on purpose to perform specific functions
    Substances that become part of the food product through production, processing, storing, or packaging
    30s

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