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МатематикаВопрос:
2. The browning of plant tissue and fat oxidation in butter are examples of unwanted ___________
Ответ:
2. The browning of plant tissue and fat oxidation in butter are examples of unwanted changes.
Изменение тканей растений.
Ответ: changes
Похожие
- Ex. 2. Complete the following sentences using the most appropriate term or 4/5 phrase from the text provided. 1. All food is organic in origin and is therefore ___________
- 3. Food spoilage can be caused by changes of a biochemical nature, caused by ___________ or of a biological nature, caused by ___________
- 4. The use of several preservation methods together is known as
- 5. Microbial growth can be prevented by the removal of moisture, also known as
- 6. In low-temperature preservation, storing food at 0-5°C is called ___________ while storing at -18°C or below is called ___________
- 7. The complete destruction of microorganisms by heat is known as
- 8. A milder heat process that destroys pathogenic bacteria but not all microorganisms, often used for milk, is called
- 9. The ___________ prevents the growth of molds and aerobic bacteria and is often used in canning.
- 10. Substances like salt, sugar, and vinegar are considered ___________ that retard microbial growth.
- Ex. 3. Match each term in the left column with its synonym or equivalent phrase from the right column. Use the text for reference. Term 1. Enzymes 2. Microorganisms 3. Dehydration 4. Refrigeration 5. Freezing 6. Sterilization 7. Pasteurization 8. Chemical preservatives 9. Exclusion of oxygen 10. Hurdle technology Synonym/Equivalent Phrase A. Microbes B. Chilling C. Catalysts D. Mild heat treatment E. Removal of moisture F. Combined methods G. Food additives (e.g., salt, sugar) H. Complete destruction by heat I. Anaerobic environment J. Ultra-low temperature storage
- Ex. 4. Read each statement below. Decide if it is True (T) according to the text, False (F) according to the text, or if the information is Not Stated (NS) in the text. 1. All food will eventually spoil because it is of organic origin.
- 2. Pasteurization is designed to destroy all microorganisms present in a food product.
