Identify chemical reactions involved in food preparation and preservation. Explain how these processes impact life and the environment. Discuss how their rates can be controlled to either enhance their beneficial effects or lessen their adverse effects.
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- Which of the following is NOT one of the negative effects of food processing in the manufacturing of packaged foods? Reduction in nutrient value of foods due to chemical decomposition. Increased cost to consumer. Addition of artificial chemicals. Increased accessibility of calories to the body. Addition of salts, sugars, and oils in large quantities.Briefly explain the mechanism involved in the following food preservation methods, and give examples of foods the methods are used on a. Ohmic heating b.ultrasound c.hydrostatic pressure d. light wavesExplain how osmotic pressure and pH are used in preserving foods. What effects do they have on microbes?
- Explain how the following factors affect shelf-life of bulk oils or oils containing foods? Degree of polyunsaturation of fatty acids in the oils Storage temperature Presence of trace contaminant of fish oil Presence of contaminant of plant materialsExplain the role of lactic acid bacteria and yeast in the making of fermented foods.Foodborne illness is associated with many different types of foods. Explain what the oxygen requirements would be for microbes that cause foodborne illness associated with canned foods and why it helps in this situation.
- Discuss the similarity and difference between the following terms and describe briefly the corresponding application(s) in food analysis and characterization: (a.) acid value and amount of polar compounds; (b.) p-anisidine value and totox value; (c.) precipitation based on ionic strength and temperature.On a food product, such as Fita Crackers: (base on the pictures attached below) Questions: 1. Are there any other nutrients (aside from carbohydrates, fat, and proteins) found on the product? If yes, which among these nutrients has the highest percent daily value? Explain.explain the five main reasons for direct additives.