Food and Nutrition - GCSE Chapter 2
- Created by: taryn.
- Created on: 11-04-17 21:15
Other questions in this quiz
2. Why are additives useful?
- improves appearance and colour of the food
- saves using expensive nutrients
- improve shelf-life, improve flavour, texture, appearance, colour, smell of food, improve consistency, increase nutritional value
- improve shelf-life, makes food taste nicer, makes the food look more pretty
3. What does ROWE stand for?
- rancidity, oxygen, water, enzyme
- rancid, oxygen, water, eggs
- Rancidity, Oxidation, Water loss, Enzymes
- rancid, oxygen, water, enzymes
4. Oxidation...
- speed up ripening during storage, can cause browning in cut of bruised foods
- antioxidants added to prevent rancidity, unpleasant taste/smell of fats/oils, caused by oxidation
- colour and texture change, Vit A lost when exposed to light, air, heat & sunlight speeds up process, Vit C in particular is lost easily
- B & C vits most affected, fruit and veg loose moisture and dry out which means loss of vits
5. Disadvantages of additives...
- may contain harmful products
- may cause hyperactivness and allergies in children
- may cause cancer
- may cause drowsiness
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