
Scienze degli Alimenti
Authored by lorena.melis79@gmail.com lorena.melis79@gmail.com
Biology
9th Grade
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25 questions
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1.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
La conservazione degli alimenti è
l'insieme delle tecniche che servono per rallentare i processi di alterazione spontanei degli alimenti
l'insieme delle tecniche che servono per accelerare i processi di alterazione spontanei degli alimenti
un marchio di prodotti alimentari
2.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
I fattori responsabili del deterioramento dei cibi freschi sono
cause biologiche e cause fisico-chimiche
cause biotecnologiche e cause nucleari
cause storiche e cause termiche
3.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Le cause biologiche sono
microrganismi, enzimi tissutali e microbici, microparassiti
virus, larve e parassiti
batteri, virus e microrganismi
4.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Le cause fisico-chimiche sono
ossigeno, temperatura, umidità, disidratazione, luce e pH
anidride carbonica, assenza di luce, freddo
luce, anidride carbonica, caldo
5.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Il calore ha un effetto
microbicida
attivazione enzimatica
attivazione microrganismi
6.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
I trattamenti termici più comuni sono
pastorizzazione e sterilizzazione
disinfezione e lavaggio
disidratazione e lavaggio
7.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
La sterilizzazione può essere
classica e UHT
basica e profonda
base e superiore
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