CHEMISTRY OF FOOD

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