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