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Micro. Alimentos 4 > Repaso > Flashcards

Repaso Flashcards

1
Q

Insecticidas, antibioticos

A

Residuales

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2
Q

Conservadores
Sust quimicas intencionalmente añadidas en busqueda de reducir el crecimiento microbiano
Aditivas

A

Adicionadas

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3
Q

Sust naturales
Antioxidantes
Antimicrobianas

A

Las que tiene naturalmente el alimento

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4
Q

Alilina , alicina

Canela, tomillo, natanja y toronja (cascara y semillas)

A

Cebolla

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5
Q

Entre 4.5 y 9 es donde hay

A

Mas

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6
Q

Neutralidad es

A

7

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7
Q

0 es lo mas

A

Acido

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8
Q

14 es lo mas

A

Alcalino

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9
Q

Concervadores mueven el ph hacia arriba o hacia abajo

A

Conservadores

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10
Q

Agua fuertemente ligada primer parte de la escala

A

Entre menos agua menos bacterias

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11
Q

No va a haber escala de 1. 2 llega hasta el 1

A

Act de agua

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12
Q

Apartir del .81 se presentan bacterias

A

Detectoradoras y las patogenas

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13
Q

Nos dice cuales sustancias donan oxigeno y cuales reciben

A

Potencial oxido reducción

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14
Q

Reductor

A

Quita oxigeno a otro

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15
Q

Oxidacion sustancias que son caoaces de

A

Donar oxigeno a otra sust

Se mide x voltaje

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16
Q

Positivos

A

Oxidativos

17
Q

Negativos

A

Reductores

18
Q

Atmosfera se refiere al

A

Aire que lo rodea

Oxigeno, dioxido de carbono, dioxido de azufre , oxido de etileno

19
Q

Vapor de agua contenido en aure

Capaz de equilibrarse con el alimemto

A

Humedad relativa

20
Q

Psicotrofilas bacterias se sienten comodas con el

A

Frio

21
Q

Arriba de 38 zona de al 40

A

Multiplicacion normal

22
Q

Reproduccion lenta

A

7-15

40-62

23
Q

El termometro se llama

A

Zona de peligro de las temperaturas

24
Q

7 hacia abajo zonas seguras pero con

A

Latencia

25
Q

De 60 a 80”zona de

A

Latencia

26
Q

Fuente

A

Organico o inorganico

Micro. Alimentos 4 (7 decks)

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