Food Engineering Vocabulary

Crucigrama

Jugadas 5

Crear copia

Sobre esta actividad

Vocabulary and definitions used in food engineering.

Creada por

Miriam Vázquez Durán

México

Descarga la versión para jugar en papel

Top 10 resultados

Todavía no hay resultados para este juego. ¡Sé el primero en aparecer en el ranking! Inicia sesión para identificarte.

Crea tu propio juego gratis desde nuestro creador de juegos

Compite contra tus amigos para ver quien consigue la mejor puntuación en esta actividad

Crear reto


Crucigrama Food Engineering VocabularyVersión en línea Vocabulary and definitions used in food engineering. por Miriam Vázquez Durán 1 The transfer of microorganisms to food from other sources; for example, hands, equipment and other food or between unprocessed/raw material and processed/final food products. 2 A population subset with similar characteristics, such as socio-economic state, age, education level, ethnicity. 3 Browning and chemical change occurring to starch when subjected to dry heat. Upon heating, starch is broken down into dextrins causing the colour, taste, aroma and flavour of the food to change; for example, browning of bread during baking. 4 A food category referring to raw agricultural products; for example, wheat, corn, that are produced in large quantities by many different producers. After trade or purchase, commodities are processed into other higher value food products. 5 Process of international integration and breaking down of barriers to make a united global community, such as the movement of people, money, goods and services due to increased global trade and investment. 6 Nutrients that the body requires in relatively large amounts to provide kilojoules and perform other functions. The three macronutrients are proteins, carbohydrates and lipids. 7 Manipulation of matter at the molecular scale. 8 A variety of biologically active non-nutrient plant chemical compounds that have beneficial effects on the body. 9 The spoilage and decomposition of fats, fatty acids and oils through exposure to oxygen. Causes an unpleasant odour and flavour in food. 10 A process where a liquid is passed over membranes, which have minute pores that prevent macronutrients, such as protein, from passing through. 11 The process through which starch granules are mixed with a liquid, heated, and burst, then absorb the moisture to form a gel; for example, sauce making. 12 Prevents mixtures containing dissimilar liquids, such as oil and vinegar, from separating. For example, egg yolks are an emulsifier used to stabilise mayonnaise – an oil and vinegar emulsion. 12 1 8 2 5 3 11 7 6 10

Crucigrama

Food Engineering VocabularyVersión en línea

Vocabulary and definitions used in food engineering.

por Miriam Vázquez Durán

The transfer of microorganisms to food from other sources; for example, hands, equipment and other food or between unprocessed/raw material and processed/final food products.

A population subset with similar characteristics, such as socio-economic state, age, education level, ethnicity.

Browning and chemical change occurring to starch when subjected to dry heat. Upon heating, starch is broken down into dextrins causing the colour, taste, aroma and flavour of the food to change; for example, browning of bread during baking.

A food category referring to raw agricultural products; for example, wheat, corn, that are produced in large quantities by many different producers. After trade or purchase, commodities are processed into other higher value food products.

Process of international integration and breaking down of barriers to make a united global community, such as the movement of people, money, goods and services due to increased global trade and investment.

Nutrients that the body requires in relatively large amounts to provide kilojoules and perform other functions. The three macronutrients are proteins, carbohydrates and lipids.

Manipulation of matter at the molecular scale.

A variety of biologically active non-nutrient plant chemical compounds that have beneficial effects on the body.

The spoilage and decomposition of fats, fatty acids and oils through exposure to oxygen. Causes an unpleasant odour and flavour in food.

A process where a liquid is passed over membranes, which have minute pores that prevent macronutrients, such as protein, from passing through.

The process through which starch granules are mixed with a liquid, heated, and burst, then absorb the moisture to form a gel; for example, sauce making.

Prevents mixtures containing dissimilar liquids, such as oil and vinegar, from separating. For example, egg yolks are an emulsifier used to stabilise mayonnaise – an oil and vinegar emulsion.

Puedes integrar el juego en un LMS compatible con LTI 1.1 o LTI 1.3 como Canvas, Moodle, o Blackboard. De esta manera podrás guardar las puntuaciones automáticamente en el libro de calificaciones de esa plataforma.

Food Engineering Vocabulary

Crucigrama

Sobre esta actividad

Creada por

Descarga la versión para jugar en papel

Top juegos

Crucigrama

El Antiguo Régimen

Crucigrama

Figuras Retoricas

Crucigrama

Roca Volcanica

Crucigrama

Crucigrama caló

Crucigrama

CRUCIGRAMAS PREFIJOS

Crucigrama

Food Engineering VocabularyVersión en línea

por Miriam Vázquez Durán

The transfer of microorganisms to food from other sources; for example, hands, equipment and other food or between unprocessed/raw material and processed/final food products.

A population subset with similar characteristics, such as socio-economic state, age, education level, ethnicity.

Browning and chemical change occurring to starch when subjected to dry heat. Upon heating, starch is broken down into dextrins causing the colour, taste, aroma and flavour of the food to change; for example, browning of bread during baking.

A food category referring to raw agricultural products; for example, wheat, corn, that are produced in large quantities by many different producers. After trade or purchase, commodities are processed into other higher value food products.

Process of international integration and breaking down of barriers to make a united global community, such as the movement of people, money, goods and services due to increased global trade and investment.

Nutrients that the body requires in relatively large amounts to provide kilojoules and perform other functions. The three macronutrients are proteins, carbohydrates and lipids.

Manipulation of matter at the molecular scale.

A variety of biologically active non-nutrient plant chemical compounds that have beneficial effects on the body.

The spoilage and decomposition of fats, fatty acids and oils through exposure to oxygen. Causes an unpleasant odour and flavour in food.

A process where a liquid is passed over membranes, which have minute pores that prevent macronutrients, such as protein, from passing through.

The process through which starch granules are mixed with a liquid, heated, and burst, then absorb the moisture to form a gel; for example, sauce making.

Prevents mixtures containing dissimilar liquids, such as oil and vinegar, from separating. For example, egg yolks are an emulsifier used to stabilise mayonnaise – an oil and vinegar emulsion.

		%
	Anónimo	%
		%
		%