
CTR tema 5
Authored by Iván Pérez
Biology
1st Grade
Used 25+ times

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24 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Los alimentos semiperecederos tienen menos de un 50% agua
Verdadero
Falso
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Elige la opción correcta con relación a lo alimentos alterados
Aparecen cambios que limitan su aprovechamiento
Modifican sus características organolépticas
Siempre provocan un daño a la salud
Las oxidaciones son un tipo de alteración
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Los alimentos estables tienen menos de un 16% de agua
Verdadero
Falso
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Los defectos de forma se producen principalmente por agentes físicos
verdadero
Falso
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
¿Cuál es correcta sobre la perdida de vitaminas?
Generalmente no suele perjudicar el valor nutricional del alimento
Son resistentes a las temperaturas
Suele haber perdidas de liposolubles en descongelacion
Algunas se activan a temperaturas ligeras
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Se considera agente fisiológico la secreción de sustancias por las bacterias que pasan a los alimentos
verdadero
falso
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La definición 'Aumenta la biodisponibilidad de nutrientes, mejora la digestibilidad, destruye, factores antinutritivos' ¿a qué tipo de ventaja del procesado se refiere?
Respecto al valor nutricional
Respecto a la seguridad alimentaria
Respecto a la calidad alimentaria
Respecto a la elaboración
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