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Q: fermented foods
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State the raw materials for the preparation of sufu ( soybean curd)
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- describe the production of soy sauce and explain the role of each microorganism in each stage of production.Name the source from where agar-agar is obtained.Please explain what happened when improved milling made it possible to remove the dark, heavy germ and bran from the wheat kernel. Include the nutritional implications and the government’s role.
- 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 gelatinisationDraw the batch bioreactor used in the production of Parmesan cheese in a simple form.Name the source from where agar is commercially obtained.
- What is the effect of sugar in jelly and jam production. Provide a good refences.Discuss completely the fermentation process involved in yogurt making using powdered milk.For: BAP, TSA, PEA, CHOC, and MAC determine if there is growth or no growth for: staph, strep, ecoli, and pseudomonas BAP TSA PEA CHOC MAC Staph Steph E coli Psu.
- what is the physical characteristics (milling degree, whiteness, grain shape, foreign matter, head rice, chalkiness, and moisture content) of rice?1.) INGREDIENTS: HIGH FRUCTOSE CORN SYRUP; CORN SYRUP; WATER; COCOA*; SUGAR; CONTAINS 2% OR LESS OF: POTASSIUM SORBATE, TO MAINTAIN FRESHNESS; XANTHAN GUM; SALT; MONO-AND DIGLYCERIDES*; POLYSORBATE 60; VANILLIN, ARTIFICIAL FLAVOR. a.) What macronutrient provides the most calories in this product? b.) Is this product considered any type of chocolate? Why or why not?Identify a specific technique used to produce the GMO tomatoes. | T