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Questions and Answers
Which method involves the use of high temperatures to destroy microorganisms in food?
Which process aims to prevent rancidity in fats and oils?
What factors accelerate the deterioration of foods?
Which substances are banned from foods in several countries due to their carcinogenic effects in rats?
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Which nutrient is affected by copper during food processing?
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What is the purpose of dehydration in food processing?
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Which process involves exposing food to ionizing radiation to destroy microorganisms or insects that might be present in the foods?
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What is injected into meat and fish to increase water content since the 1950s, but can be hydrolized into smaller units in the gut before absorption, potentially inducing metabolic acidosis?
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What treatment below significantly decreases the level of thiamine and causes a significant loss of tryptophan, threonine, histidine, and arginine in food?
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Which operation involves the outer layers of vegetables containing more nutrients, such as vitamin C being highest just under the potato's peel?
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What operation not only involves a reduction of particle size but also a decrease of protein, fiber, vitamins, and minerals?
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Which additive prevents degradation of food color and cleaves folic acid in food?
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What process involves boiling, blanching, deep frying, and baking, which results in little effect on cellulose but losses of vitamin C?
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Which process involves removing heat by cooling or freezing and is particularly used in meat?
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