Objective methods for the evaluation of food may include use of

The process by which we perceive and respond to certain events, or stressors, that we view as challenging or threatening. 

In general use, a polyunsaturated fatty acid is one that, chemically, has

Foods with a low water activity level are less perishable than foods with a high water activity level

A substance that, at ordinary levels in a cooked dish, does not have a taste of its own, but brings out the the flavor of other foods is called a(n)

Food prepared and served at home is generally _____________ as compared to food consumed in restaurants.

The substance most responsible for gel formation in a starch-thickened pudding is

The USDA Organic Seal may be placed on packages of food that are

Long chain fatty acids melt at a higher temperature than short-chain fatty acids.

Perceived flavor results from a response to