Module 1. Fruits and vegetables
Chemical composition of fruits and vegetables is highly dependent on
Photosynthesis and absorption of water and minerals
Is responsible for converting sugar to alcohol and carbon dioxide in the fermentation stage.
Yeast
What stages of human history were decisive in increasing food production and productivity?
Industrial revolution and mechanization
The "Minor” constituents in fruits and vegetables are:
Organic acids, Phenolic compounds and Minerals.
Intermediate compound during the alcoholic fermentation of carbohydrates.
Pyruvate
Chicken cuts contain higher protein content and lower amounts of saturated fat than meat, true or false?
The starch formed in stored cells and tissues is transformed postharvest in:
sucrose, glucose and fructose
Who determined that only microorganisms are capable of converting sugars into alcohol from grape juice, and that the process occurs in the absence of oxygen
Louis Pasteur
The nitrate-nitrite intake from natural sources is lower than that from processed foods, true of false:
False
Why broccoli and onions cause flatulence when ingested?
Contain insignificant amounts of raffinose and stachyose. Humans do not produce the α-galactosidase needed to hydrolyze the galactose-galactose bond
Is the metabolic process that converts sugar to acids, gases or alcohol
fermentation
Is an organic pigment present in the hemoglobin or red blood cells of chickens:
Protoporphyrin
Mention at least 4 natural pigments:
Betalains-betaxanthin, Betacyanin, Flavonoids-anthocyanins, Carotenoids–lutein, Zeaxanthin, β-carotene and Chlorophylls-chlorophyllins
Is used for the separation of two or more liquids having different boiling points:
Distillation
Is formed by a reaction between nitrates or nitrites and certain amines:
Nitrosamine