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Unformatted text preview: MICROBIAL FERMENTATIONS Food Constituent Enzyme Type Organisms Products Carbohydrates carbohydrase Streptococcus acid, alcohol lactis , yeasts Proteins proteolytic or B. Linens, amino acids, protease Proteus amines, NH 3 Fats lipolytic or P. roqueforti, glycerol, lipase Alcaligenes fatty acids Food Constituent Typical Flavor Typical Food Carbohydrates Sour, alcohol buttermilk, yogurt, wine Proteins putrid, rotten limburger, brie cheese Fats rancid blue cheese RADIATION TREATMENTS OF FOODS Know mechanism of microwave- how heats food; oscillating electric field causes molecules to try to line up; electric field oscillates 2450 million times per second; the molecules set up rapid vibration; friction between vibrating molecules causes heat; heat does the cooking, killing the MO. Frequencies molecules causes heat; heat does the cooking, killing the MO....
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This note was uploaded on 05/13/2011 for the course RRES 323 taught by Professor N/a during the Spring '11 term at University of Louisiana at Lafayette.
- Spring '11