Proteins and Enzymic Browning

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Across
  1. 2. where on fruit and vegetables does enzymic browning take place?
  2. 3. what does enzymic browning do to the surface of the fruit and vegetables?
  3. 4. by removing this you can prevent enzymic browning?
  4. 6. these acids are found in protein?
  5. 7. by doing this to fruit you can prevent enzymic browning?
  6. 9. this occurs when the structure of amino acids found in protein is altered?
  7. 11. the other micronutrient group including iron, phosphorus, calcium etc ?
  8. 17. when protein coagulation takes place it cannot be? clue turned back
  9. 19. this is found in wheat flour
  10. 21. the gluten helps form this in baked products?
  11. 22. this is the name give to briefly boiling fruits and vegetables, then often dropped in cold water to retain the colour?
  12. 24. oxidation can cause the loss of this it is one of the micronutrients?
Down
  1. 1. this is a macro nutrient the starchy variety is a good source of energy and we should get approximately 50% from this source?
  2. 5. is a type of protein denaturation, it causes changes in texture, for example runny eggs become set.
  3. 8. this made with lemon juice, wine, vinegar, oil and other flavourings and makes them tender, tasty and moist.
  4. 10. this is used to stop enzymic browning it can be brushed of fruit or dipped in?
  5. 12. this is added to a dough to help strengthen the gluten as well as kneading?
  6. 13. another of the macronutrients this is a good source of energy which should make up no more of our energy intake, it also protects our organs and helps us absorb vitamins A, D and E?
  7. 14. Protein in foods can be denatured (altered) by this, think oven, hob, grill, BBQ they all give this off?
  8. 15. is used by the body for growth and repair and should make up 15% of our energy intake?
  9. 16. this action denatures protein, for example whisking eggs. This forms a foam.
  10. 18. the type of flour used to make bread because it has a strong gluten content?
  11. 20. the flour used in bread making creates a dough that is stretchy and ...?
  12. 23. this juice as well as vinegar can reduce the pH level and denatures the protein?