Food constituents

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Across
  1. 5. other word for lipids
  2. 9. plant lipids
  3. 10. expression of the reactivity of water in a food
  4. 12. dictates physical properties of food
  5. 13. sticky and chewy texture in food
  6. 14. sugar needed for maillard browning
  7. 17. hydrolytic rancidity
  8. 19. drink in which caramelisation is used
  9. 20. baked bread, roasted coffee, nuts
  10. 21. properties affected by amylose-amylopectin ratio
  11. 22. non enzymatic reaction
  12. 23. animal lipids
  13. 24. degree of unsaturation of fats
Down
  1. 1. Soluble dietary fibre
  2. 2. beta linked chains of sugars other than glucose
  3. 3. non-Enzymatic browning reaction
  4. 4. 3D matrix able to immobilize water
  5. 6. Insoluble dietary fibre
  6. 7. autoxidative rancidity
  7. 8. released during lipolysis
  8. 11. affects fat oxidation
  9. 15. pH at which net charge of protein is zero
  10. 16. bond between starches
  11. 18. fat interlaced between protein and starch
  12. 21. colloidal dispersion of air or gas phase in liquid phase