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0 Exakte Antworten 22 Text Antworten 58 Multiple Choice Antworten
Fenster schliessen

What are biological methods of food preservation?

Fermentation is the biological preservation process also known as biopreservation, used to preserve foods such as kimchi, dry-aged meats, and even seafood.

Fenster schliessen

What are the 4 main methods of preserving foods?

 

 

Modern methods include canning, pasteurization, freezing, irradiation, and the addition of chemicals.

Fenster schliessen

What are the (three) basic principles of food processing and preservation?

(1) slowing down or inhibiting ...
(2) directly inactivating ...
(3) avoiding ...

Based on the mode of action, the major food preservation techniques can be categorized as:
(1) slowing down or inhibiting chemical deterioration and microbial growth,
(2) directly inactivating bacteria, yeasts, molds, or enzymes, and
(3) avoiding recontamination before and after processing.

Fenster schliessen

Food preservation is also targeted towards reduction of discoloration of food products by enzymatic browning which occurs during preparation of p________ f____ products.

Food preservation is also targeted towards reduction of discoloration of food products by enzymatic browning which occurs during preparation of processed food products.

Fenster schliessen

What is the primary role of microorganisms in food production?

Some microbes are responsible for food spoilage, whereas others are used to increase the flavoring of the food or to produce the food product itself, or help improve its physical and/or chemical characteristics.

Fenster schliessen

In the production of red wine, the starter cultures are made up of yeasts rather than bacteria (like in cheese production). In both cases, the microbes are used for their fermentation capabilities and the production of the final product.

What fermentation occurs in the production of red wine?
What fermentation occurs in the production of cheese?

The bacteria produce acids as a metabolic by-product that give the cheese its characteristic flavor and aroma, whereas the yeasts produce alcohols that give the wine its characteristic flavor and aroma.

Fenster schliessen

Which of these foods will spoil the fastest?
 

intact foods

foods with a low pH

processed foods

moist foods

Fenster schliessen

Micrococcus luteus is ...

an obligate aerobe, oxidase (+), coccus, tetradarranging, pigmented (carotenoid pigments)

an obligate aerobe, oxidase (+), bacillus, tetradarranging, pigmented (carotenoid pigments)

an obligate anerobe, oxidase (+), coccus, tetradarranging, pigmented (carotenoid pigments)

an obligate aerobe, oxidase (-), coccus, tetradarranging, pigmented (carotenoid pigments)

an obligate anaerobe, oxidase (+), bacillus, tetradarranging, pigmented (carotenoid pigments)