INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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In lines 317-321, the author describes how a “mechanical mouth” measures “the most important rheological properties of a food-the bounce, creep, breaking point, density, crunchiness, chewiness, “ and so on. He includes these details to support the idea that ____
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the Universal TA-XT2 Texture Analyzer is a breakthrough in food technology.
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the creative work of a flavorist is based on sound scientific data.
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the food industry goes to great lengths to make processed food appealing.
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the texture of a food is even more important than its flavor.
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Explanation:
There is 1 question to complete.