Puff dry spray dry freeze dry less severe heat ok

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Understanding Nutrition
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Chapter 14 / Exercise 04
Understanding Nutrition
Rolfes/Whitney
Expert Verified
Puff dry, spray dry, freeze dry = less severe heat = OK Inhibit browning = preserve colour by add sulfur dioxide = increase retain C + A Loss of Vitamin C + A due to oxygen Sulfur dioxide cause loss of thiamin (can’t use in foods that are sources of thiamin) Freezing Losses = negligible w/ proper packaging + processing conditions Small losses of vitamin C + water soluble vatimins in veggies + fruits during blanching Food no frozen quickly + solidly, intermittent thaw = more loss Fermentation Loss = negligible Increase vitamin content Loss of water-soluble vitamins during whey separation in cheese (gain again by microbial synthesis during aging) MicrowavingCooking time = shortened = retain more vitamins (but vary) Irradiation Retention same or greater than other thermal process (thiamin) Higher dose = more loss Irradiated fats sensitive to oxidation but control it by irradiating at low temp and no oxygen Additives + Antioxidants protect vitamins Bleaching agents in flour = oxidation = small loss of
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Understanding Nutrition
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Chapter 14 / Exercise 04
Understanding Nutrition
Rolfes/Whitney
Expert Verified
packaging Vitamin C stabilize A, E, thiamin, folic acid by inhibit vitamins A.C. botulinum = no OK in acid, OK in low-acid (bad) B.Shelf life of frozen food = shorter than canned foods b/c not all water in food freezes and because some fatty acids + V A,C,E oxidize during storage when exposed to air. C.Heat = good for carbs (rupture polysaccharide molecules = enhance digestion by amylase) (too much heat cause browning + reduce digestibility) + proteins (too much heat kill protein) D.Fat nutrient loss not significant → losses are OK b/c of low fat intake requirement a.Loss = development of rancidity (bad flavour + odour upon lipolysis/oxidation) 3. Discuss the strategies that can be used to minimize the potential loss of nutritional value in processed foods
Lesson 12 Toxicants in Food and Foodborne Disease1. Define toxicity, hazard and risk, in the context of toxicants in our food supply

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