Which macroelement is primarily responsible for maintaining extracellular osmotic pressure and is abundant in processed foods like cheese and snack products?
2
A deficiency of which trace element can impair the activity of enzymes that require Mg²⁺ as a cofactor, potentially leading to reduced ATP utilization?
3
During digestion, what proportion of magnesium is absorbed via the transcellular (active) pathway?
4
Which of the following statements best explains why the β‑D‑glucose form is more thermodynamically stable than the α‑D‑glucose form in aqueous solution?
5
A food product contains 0.8 % free fatty acids. According to EU regulations, to which category of olive oil does it belong?
6
Which of the following compounds is most likely to be used as a marker to detect the addition of milk powder in mozzarella cheese?
7
In a high‑temperature short‑time (HTST) pasteurization of milk, which enzyme activity is most reliable for confirming that the treatment was sufficient?
8
Which of the following best describes the role of the amino acid lysine in the Maillard reaction during cooking?
9
A patient consumes a diet rich in omega‑3 fatty acids but low in omega‑6. Which physiological effect is most likely to be enhanced?
10
Which of the following statements about the iron content in spinach versus beef is most accurate regarding bioavailability?
11
During the autoxidation of polyunsaturated fatty acids, which intermediate is primarily responsible for chain propagation?
12
A food analyst measures a furosine content of 12 mg per 100 g of protein in a cheese sample. Which processing condition is most likely responsible for this level?
13
Which mineral’s absorption is most negatively affected by the presence of dietary phytate?
14
A consumer complains that a packaged olive oil has a green hue. Which of the following is the most plausible explanation?
15
Which of the following best explains why the point of isoelectric (pI) of casein is around pH 4.6?
16
During the Maillard reaction, which type of sugar is most reactive with lysine’s ε‑amino group?
17
A dietitian recommends increasing the intake of β‑glucans to improve cholesterol levels. Which food source provides the highest β‑glucan content?
18
Which of the following statements correctly describes the effect of high dietary sodium on calcium excretion in children?
19
A food scientist wants to prevent autoxidation in a vegetable oil during storage. Which strategy is least effective?
20
Which of the following minerals is most commonly added to table salt to address iodine deficiency?
21
During the production of pasta, what is the primary role of the gluten network formed by wheat proteins?
22
A 30‑year‑old adult consumes a diet high in saturated fats but low in dietary fiber. Which health risk is most directly associated with this dietary pattern?
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