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OLEAGINOSAS

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Tecnología de alimentos

Created by

EMI
EMI
Argentina

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OLEAGINOSASOnline version

Tecnología de alimentos

by EMI
1

¿Las grasas son lípidos que se presentan en estado líquido a temperatura ambiente 20°C?

2

Los aceites tienen como característica ser de origen vegetal y tener aspecto límpido y fluido

3

¿El aceite de oliva virgen extra se obtiene exclusivamente mediante procedimientos mecánicos?

4

¿Todos los aceites vegetales tienen la misma composición de ácidos grasos?

5

La limpieza de la semilla es una etapa inicial de obtención de aceites vegetales

6

En la extracción con solventes se obtiene directamente aceite comestible sin necesidad de refinación

7

¿Qué parámetro indica el grado de degradación por hidrolisis en un aceite?

8

El control de calidad de los aceites incluye:

 
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