FOOD
Across
- 2. / It is formed by partial coallescence in the cold cream of milk.
- 5. / It is a liquid obtained from the production of butter and it is used in bakery.
- 6. / They are responsible of the red color in sausages and cured meat.
- 12. / It is a non-enzymatic reaction responsible of browning in bread and grilled meats.
- 14. / It is the solidification of vegetable oils.
- 17. / It is an oligo saccharide responsible of flatulences.
- 18. / They are products used in place of sucrose that provide less calories.
- 19. / It is the protein present in eggs which is responsible of foaming.
Down
- 1. / It is the enzyme responsible of browning apples, pears, potatoes.
- 3. / They are the basis of proteins.
- 4. / They are carbohydrates which do not provide calories to our body.
- 7. / It is present in bread and cookies.
- 8. / It is the protein of many cereals which gives the dough its shape and elasticity.
- 9. / They serve as stabilizers in products such as mayonaisse, and salad dressings.
- 10. / It is the index which indicates the levels of glucose in blood after consuming food.
- 11. / It is the non-enzymatic browning of sugars.
- 13. / It is the air incorporated into ice cream.
- 15. / They are a type of fiber which serve as stabilizer in different foods.
- 16. / It is the protein present in milk from which cheese is obtained.
- 20. / It is an enzyme present in egg whites.