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