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Conservación de alimentos y nutrientes

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Conservación de alimentos y nutrientes

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About this activity

Rápido cuestionario sobre conservación y nutrientes

Created by

Jose Alberto murillo
Jose Alberto murillo
Mexico

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Conservación de alimentos y nutrientes
 

Conservación de alimentos y nutrientesOnline version

Rápido cuestionario sobre conservación y nutrientes

by Jose Alberto murillo
1

¿Qué significa conservar alimentos?

2

¿Cuál es un alimento perecedero?

3

¿Cuánto dura un alimento semiperecedero?

4

¿Qué macronutriente tiene función estructural y forma tejidos?

5

¿Qué son las enzimas?

6

¿Cuál es la función principal de los lípidos?

7

¿Qué tipo de grasa tiene dobles enlaces?

8

¿Qué vitaminas se almacenan en el cuerpo?

9

¿A qué temperatura se realiza la congelación?

10

¿Qué método usa calor para eliminar microorganismos?

Explicación

Conservar implica mantenerlos seguro y aptos por más tiempo mediante técnicas adecuadas.

La carne fresca se descompone más rápido que los productos enlatados o secos.

Los semiperecederos suelen durar meses, no días ni años.

Las proteínas son clave para la estructura y reparación de tejidos.

Las enzimas son proteínas que catalizan procesos bioquímicos.

Los lípidos almacenan energía de reserva para el cuerpo.

Las grasas insaturadas tienen uno o más dobles enlaces.

Las vitaminas liposolubles se almacenan en tejidos grasos.

La congelación usual de alimentos es a -18 °C para inhibir microorganismos.

La pasteurización emplea calor para reducir microorganismos y alargar vida.

 
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