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Desafío: Cambios en los Alimentos

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Verdadero o falso sobre cambios en alimentos

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Colombia

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Desafío: Cambios en los Alimentos
 

Desafío: Cambios en los AlimentosOnline version

Verdadero o falso sobre cambios en alimentos

by Camila Cano
1

La cocción provoca la desnaturalización de las proteínas.

2

La hidrólisis de grasas produce principalmente azúcares.

3

La fermentación no altera el pH de los alimentos.

4

La evaporación del agua no cambia la textura de los alimentos.

5

La caramelización de los azúcares produce cambios de color y sabor al calentar.

6

La fermentación transforma azúcares en productos por acción de microorganismos.

7

La caramelización necesita presencia de proteínas para ocurrir.

8

La congelación desnaturaliza las proteínas de forma rápida.

9

La fermentación necesita oxígeno en todas sus formas.

10

La pasteurización reduce microorganismos mediante calor.

11

La fermentación microbiana transforma azúcares en alcohol o ácido.

12

La caramelización no cambia el color de los alimentos.

13

La oxidación de grasas puede generar rancidez y mal sabor.

14

La congelación elimina por completo las bacterias.

15

La desnaturalización de proteínas ocurre con el calor.

16

La deshidratación añade agua al alimento.

17

La cocción cambia la textura de los alimentos.

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