Microorganisms and food 3.0 / 5 based on 2 ratings ? BiologyMicrobiology and fungiASOCR Created by: gemmaCreated on: 24-03-13 18:51 Bacteria found on uncooked poultry and in raw eggs Salmonella 1 of 19 a method of preserving food involving the use on a acid pickling 2 of 19 the microorganism which is used in bread yeast 3 of 19 the solid part of milk which Lactobacillus bacteria acts on curd 4 of 19 the best known protein made by microorganisms Quorn 5 of 19 when microorganisms grow on food is causes... spoilage 6 of 19 the substance released by microorganisms in order for them to digest nutrients enzymes 7 of 19 cereal grains contain this sugar which yeast respires to brew beer maltose 8 of 19 advantage of using microorganism in food is- protein doesn't contain animal fat or... cholesterol 9 of 19 the effect of cooking on proteins denaturation 10 of 19 cooling and freezing causes the microbes to become ... dormant 11 of 19 method of packaging which prevents further contamination canning 12 of 19 salting causes microbes to... dehydrate 13 of 19 a disadvantage of using microorganisms to make food, to do with taste and texture palatability 14 of 19 the substance added to cheese to add flavour fungi 15 of 19 an example of a fungi added to cheese penicillium 16 of 19 process involved in heating to 72 degrees for 15 seconds then rapidly cooled to 4 degrees pasteurization 17 of 19 irradiation kills microorganisms by disrupting their DNA 18 of 19 enzymes from microorganisms can cause fruit to turn to... mush 19 of 19
Advantages and disadvantages of using microorganisms to make food for human consumption 3.5 / 5 based on 2 ratings
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