vocab A
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Absorption | show 🗑
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show | pH level less than 7 (most foods are slightly acidic), ex: Citrus Juice, Wine, Vinegar.
Has a sharp or sour flavor
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show | The browning of cut fruit is caused by the reaction of an enzyme with the phenolic compounds present.
The enzyme is called (polypheneoloxidase).
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show | Substance added to foods to prevent Spoilage, Improve appearance, Texture, Flavor, or Nutritional value.
Can be synthetic (sugar substitutes) or natural (lecithin).
Can cause allergic reactions in sensitive people
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Aging | show 🗑
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Albumen | show 🗑
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show | Substances that may cause allergic reactions in some people.
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Amaranth | show 🗑
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Aroma | show 🗑
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show | A person who works in a skilled craft or trade; one who works with their hands.
Bread bakers and confectioners who prepare foods using traditional methods
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