preparation. In this method all vegetables were cooked in the microwave. Equal weight portions of the same food were composited and blended to a homogenous mixture. Frozen samples were further dried in vacuum before analysis. An important part of analysis is sugar determination. In this method, samples were analyzed for mono- and disaccharides by high-performance liquid chromatography. In the issue, from 14 baked products most of them contained varying levels of fructose, glucose, and maltose; only three contained sucrose..All of the 19 fruits contained fructose, glucose, and sucrose; six contained maltose. The last method of analysis was Soluble and Insoluble Dietary Fiber Determination. In this type of analysing the samples were analyzed for soluble and insoluble dietary fiber fractions according to specials oils. In the issue, for example for baked products, the soluble dietary fiber (SDF) ranged from 0.56 to 1.62, and insoluble dietary fiber (IDF) ranged from 0.85 to 8
substrate runs out; or other factor(s) / named factor, affect the rate; AVP; e.g. increase in number of yeast cells increases rate of respiration, qualified ref to time taken for adjustment to conditions (in slow production) max 4 (c) slower rate of respiration enzymes(s) to, metabolise / hydrolyse / digest / breakdown, maltose not present; genes switched on; time for enzymes to be synthesised; ref to, membrane transport / ease of passing through membrane; AVP; e.g. facilitated diffusion max 2 [14] 170. (a) provides oxygen for aerobic respiration; any detail, e.g. oxidative phosphorylation;
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