CHEMISTRY OF FOOD
Across
- 1. minerals required in amounts less than 100mg/ day
- 5. vitamin B1
- 9. high fructose corn syrup
- 11. fats that have no double bonds between carbon atoms are said to be -
- 12. extracellular cation
- 14. flour bleaching agent
- 15. oligosaccharide not broken down by digestive system
- 18. scavenger of oxygen radicals
- 21. magnesium stearate/ aluminum stearate
- 22. precursor for NAD
- 23. pyridoxine; precursor for pyridoxal phosphate
- 24. partial hydrogenation of liquid oil into solid fat
- 25. oil of this seed is rich in alpha-linolenic acid; reduce cholesterol levels
- 27. found in oats and barley; associated with reduced risk of heart disease
- 31. sulphite intolerance
- 33. biologically active form of vitamin D
- 34. sterol associated with coronary disease
- 35. example of a food stabilizer
- 36. example for phospholipid
Down
- 2. excess of aspartate and glutamate
- 3. needed for making CoA
- 4. example for food acid
- 6. peroxide scavenger
- 7. metalloenzyme present in xanthine oxidase
- 8. prevent foods from drying
- 10. amylose + amylopectin
- 13. intracellular cation
- 16. accidental discovery by J. Schlatter
- 17. precursor for beta-carotene
- 19. thickeners are used in foods to increase -
- 20. biotin
- 26. oligosaccharide found in dried beans
- 28. amino acid precursor to serotonin
- 29. precursor for FAD and FMN
- 30. metalloenzyme present in pyruvate carboxylase
- 32. flavour enhancer