INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Protein
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Sugars
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Carbohydrates
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All of them
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Detailed explanation-1: -The proteins in the egg start to thicken, a process known as coagulation. Egg whites coagulate at 60°C, egg yolks 65°C, with full coagulation occurring at 70°C. This process also happens when you cook meat.
Detailed explanation-2: -Proteins: Coagulation Plant-and animal-based foods are made up of long molocules called proteins. When they’re heated, the proteins break up and lose moisture. This makes them change from a liquid (or semi-liquid) to a solid in a process called coagulation in food.
Detailed explanation-3: -People with certain medical conditions or nutrient deficiencies may want to help support their blood’s ability to coagulate. Foods that help blood clot include animal products, seafood, vegetables and herbs.