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Biomateriales y transformación de alimentos

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Transformación de alimentos: calor, acidez y microbios.

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Argentina

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Biomateriales y transformación de alimentos
 

Biomateriales y transformación de alimentosOnline version

Transformación de alimentos: calor, acidez y microbios.

by Milagros Cortez
1

La pasteurización calienta ligeramente los alimentos para reducir microorganismos dañinos.

2

Las levaduras y bacterias lácticas transforman azúcares en alcohol o ácido láctico durante la fermentación.

3

La acidez alta no influye en la actividad de las bacterias.

4

Todos los microorganismos convierten azúcares en alcohol.

5

Al cocinar a más de 100°C, todos los microorganismos mueren.

6

La cocción con calor desnaturaliza las proteínas de los alimentos, cambiando su textura.

7

La congelación de alimentos elimina todas las bacterias y levaduras por completo.

8

La deshidratación no altera la textura ni el sabor de los alimentos.

9

Un pH ácido (bajo) puede conservar alimentos al inhibir microorganismos.

10

La refrigeración ralentiza la actividad de microorganismos y retrasa transformaciones en los alimentos.

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