Alteracions alimentaries
Professional Development
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Alteracions alimentaries
Quiz
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Other
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Professional Development
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Practice Problem
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Hard
Gemma Lopez
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14 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La metionina i la fenilalanina són uns dels aminoàcids essencials
Cert
Fals
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
És la quantitat d'aigua que té l'ambient (absoluta, relativa)
pH
Temperatura
Humitat
Totes són incorrectes
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Un pH de 5 és
ÀCID
NEUTRE
BÀSIC
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Al consumir xampinyons crus, la hidracina-agaritina provoquen metabòlits secundaris perjudicials per a la salut
Cert
Fals
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La intensitat/velocitat de la reacció augmenta en aliments considerats alcalins (pH < 7), sent òptima a pH=10, en canvi disminueix en alimnets més àcids (pH > 7)
Cert
Fals
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Les alteracions produides per la llum, l'oxigen, el ph, la humitat i el pardejament són alteracions físiques
Cert
Fals
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La reacció de Maillard és una reacció afavorida per altes temperatures (130-140ºC) i el temps de cocció. No obstant això, la tempertarua d'activació és baixa, per la qual cosa aquesta reacció també es produeix a baixes temperatures, però més lentament
Cert
Fals
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