NESTER'S MICROBIOLOGY-ACCESS
9th Edition
ISBN: 9781260518498
Author: Anderson
Publisher: MCG
expand_more
expand_more
format_list_bulleted
Concept explainers
Videos
Textbook Question
Chapter 5, Problem 6SA
When canning, why are low-acid foods processed at higher temperatures than high-acid foods?
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solution
Students have asked these similar questions
Why is boiling at standard temperature and pressure an inadequate method of processing for canned foods?
It is a Multiple choice question. An image is attached
use the Strecker Degradation Reaction. Explain (A) the reaction components and conditions to be tested, (B) how the processed flavors will be identified/analyzed, and (C) the food product the flavor will be incorporated into and how the shelf life of the flavor will be evaluated.
8. a) Why do thermogenin and 2,4-DNP are called uncouplers?
b) Why do they produce heat?
c) Why does taking 2,4-DNP burn fat?
d) Why did people die from taking 2,4-DNP?
Chapter 5 Solutions
NESTER'S MICROBIOLOGY-ACCESS
Ch. 5 - How is preservation different from pasteurization?Ch. 5 -
2. What is the most chemically resistant...Ch. 5 - Explain why it takes longer to kill a population...Ch. 5 - What is the primary reason that wine is...Ch. 5 -
5. What is the primary reason that milk is...Ch. 5 - When canning, why are low-acid foods processed at...Ch. 5 - How are heat-sensitive liquids sterilized?Ch. 5 -
8. How does microwaving a food product kill...Ch. 5 -
9. How is an iodophore different from a tincture...Ch. 5 - Name two products commonly sterilized using...
Ch. 5 - Unlike a disinfectant, an antiseptic a) sanitizes...Ch. 5 - The D value is defined as the time it takes to...Ch. 5 - Prob. 3MCCh. 5 - Prob. 4MCCh. 5 - Which concentration of alcohol is the most...Ch. 5 - All of the following could be used to sterilize an...Ch. 5 - All of the following are routinely used to...Ch. 5 - Aseptically boxed juices and cream containers are...Ch. 5 - Commercial canning processes are designed to...Ch. 5 -
10. Which of the following is false?
a) A...Ch. 5 - An agriculture extension agent is preparing...Ch. 5 - As a microbiologist representing a food...Ch. 5 - This graph shows the time it takes to kill...Ch. 5 -
2. This diagram shows the filter paper method...
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- Ideal solvents for fat extraction should: a- penetrate sample particles readily, be in single component form to achieve fractionation b- penetrate sample particles readily, be in single component form to avoid fractionation c- be hygroscopic d- be non-hygroscopic e- a+ c f- b+ d ga+d h-b+ carrow_forwardWhat considerations should be made to safely thaw frozen foods for later consumption?arrow_forwardWhy is egg buoyancy an indicator of egg freshness? Explain in terms of the chemical/biochemical reactions that occur during storage.arrow_forward
- Explain the changes that milk undergoes when suitable starter / inoculum is added to it . How does the end product formed prove to be beneficial for human health ?arrow_forwardWhat are the advantages of the fed-batch fermentation over the batch fermentation in production of amino acids?arrow_forwardWhat disadvantages can be seen in broiler chickens with soybean meal and 30% barley in their feeds that have not been sufficiently heating treated?arrow_forward
- Why are nitrates added to cured meats?arrow_forwardIdentify 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.arrow_forwardWorksheet 5-1: Label Analysis-Lipids Instructions: Use the label for a frozen meal given below to answer the questions that follow on a separate sheet of paper. INGREDIENTS: COOKED FETTUCCINI Nutrition Facts Serving Size 1 Meal Servings Per Container 2 PASTA (WATER, SEMOLINA [DURUM WHEAT, NIACIN, FERROUS SULFATE, THAMINE MONONITRATE, Amount Per Serving RIBOFLAVIN, FOLIC ACID], EGG WHITE), COOKED CHICKEN BREAST Calories 670 Calories from Fat? % Daily CHUNKS (CHICKEN BREAST CHUNKS, Value* WATER, MODIFIED FOOD STARCH, Total Fat 43g ?% SALT, SODIUM TRIPOLYPHOSPHATE), Saturated Fat 17g Trans Fat 1g ?% BROCCOLI, HEAVY WHIPPING CREAM, WATER, CREAM CHEESE (PASTEURIZED MILK AND CREAM CHEESE CULTURES, SALT, CAROB Cholesterol 65mg Sodium 1180mg Total Carbohydrate 39g ?% BEAN GUM), SOYBEAN OIL, ROMANO (FROM COW'S MILK) AND PARMESAN CHEESE (PART-SKIM Dietary Fiber 6g Sugars 1g Protein 32g ?% MILK, CHEESE CULTURES, SALT, ENZYMES, CELLULOSE POWDER Vitamin A 15% Vitamin C 30% [PREVENTS CAKING]), HALF…arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
Soil Ecology; Author: Prof. Mark Valen;https://www.youtube.com/watch?v=rByV6yvJ-Ho;License: Standard youtube license