conservazione alimenti 2
Authored by Vincenzo Cugno
Professional Development, Science, Biology
9th Grade
Used 30+ times
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28 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La produzione di yogurt e crauti avviene per fermentazione lattica
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
L'olio è inefficace contro i batteri aerobi
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
l'aceto è un metodo di conservazione chimico che altera il ph
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Nitriti e nitrati sono utilizzati per la conservazione degli insaccati
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
L'acido lattico viene trasformato in lattosio nella fermentazione lattica
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La salagione in salamoia favorisce lo sviluppo dei batteri anaerobi
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La sterilizzazione e l'abbassamento del pH sono spesso associate all'uso di olio come conservante
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