Fruits and veggies
27 important questions on Fruits and veggies
Which vegetables are rich in minerals?
Which fruits are high in minerals?
In what form are carbohydrates in fruits and veggies?
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Why are carbohydrates important in FT?
2) A source for fermentation by MO
3) Growth prevention for MO (by osmoses > less water activity)
4) Source for caramelisation
5) Source for browning reaction (Meillard)
What does starch and where can you find it in the plant?
What is cellulose and hemicellulose?
Which organic acids are there and in which fruits can you find them?
What functions have acids in fruits?
What does acid with the colour in fruits and why?
What is the sugar/acid ratio used for?
What are nitrogen-containing substances?
What is the level of N-containing substances in fruits and what in veggies?
Veggies: 1 to 5,5 %
Why are vegetal proteins not very nutritional?
What do enzymes do in fruit and vegetables?
2) They are responsable for changes in color, flavour, texture and nutritional properties
Why is heating good for mantaining quality?
What is the optimum temperature for enzyme?
Which groups of enzymes play an important role by processing and storaging of fruits and veggies?
Why do processes like cooking and freezing damage texture of a veggy/ fruit?
What are young and old cell walls mainly composed of?
Old: hemicellulose, lignin
What happens to pectin when you cook it?
Which sources of colour and colour change are there?
What happens to chlorophyll by aging, processing, or cooking?
How can you prevent the colour change of chlorophyll?
What is unfavorable about the addition of an alkali?
Which pigments belong to the flavonoids?
What happens if you bring tannin in contact with iron?
What influences further the colour of tannin?
The question on the page originate from the summary of the following study material:
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