Explore the advancements in packaging technology, including aseptic packaging and vacuum packaging, and their significance in food preservation.
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- Explore the advancements in packaging technology, including aseptic packaging and vacuum packaging, and their significance in food preservation.
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- Discuss the innovations in packaging materials and designs that address concerns related to food waste reduction.What is nanotechnology? Mention the different uses of nanotechnology in food industry? Explain how nanotechnology can be used in monitoring food quality.Explain the following functional properties indicating the macronutrients which exhibits such functionalities and how they can be applied in food product development. dextrinisation caramelisation preserving gelation denaturation coagulation shortening plasticity aeration retention of moisture gelatinisation
- What are the steps of sugar technology (processing)? Select one: a. ingredients -> jucie extraction (leaching) -> jucie cleaning -> crystallization, centrifugartion -> refinement -> packaging, storage b. ingredients -> jucie extraction (leaching) -> jucie cleaning -> evaporation -> refinement -> packaging, storage c. ingredients -> jucie extraction (leaching) -> jucie cleaning -> evaporation -> crystallization, centrifugartion -> refinement -> packaging, storage d. ingredients -> jucie extraction (leaching) -> evaporation -> crystallization, centrifugartion -> refinement -> packaging, storage What is the problem with weed seed? Select one: a. other color b. bad smell c. low moisture content d. toxicExplain the following functional properties, indicating the macronutrient which exhibit such functionalities anf how they can be applied in food product development. DextrinisationCaramelisationPreserving RelationDenaturationCoagulation Shortening Plasticity AerationRetention of moisture GelatinisationWhat is the purpose of food packaging (what is its purpose) and what information should appear on the packaging according to the rules?
- using your knowledge of food safety management system, compare between conventional and current food safety management systemWhat are the steps of pasta technology? Select one: a. ingredients -> mixing -> press -> shape (forming cutting) -> drying -> finishing operations (packiging, storage) b. ingredients -> mixing -> shape (forming cutting) -> press -> drying -> finishing operations (packiging, storage) c. ingredients -> mixing -> press -> drying -> finishing operations (packiging, storage) d. ingredients -> mixing -> shape (forming cutting) -> drying -> finishing operations (packiging, storage) What is it mean: „blood bread/sick of the bread”? Select one: a. Fusarium infection b. aging of bread c. Lactobacillus infection d. microbilological deterioration What is true of potassium sorbate? Select one: a. bulking agent b. the bread can easily hold the gases c. emulsifier, flour enhancer d. preservatives effect What is not an advantage of durum flour? Select one: a. high fiber content b. high protein content c. yellow colour d. felxible…What is the future forecast of biotechnology in food waste management?