What are the effects of cocção on food? I - Modification of sensory characteristics such as texture, taste, color, and aroma. II - Improvement of ...
What are the effects of cocção on food?
I - Modification of sensory characteristics such as texture, taste, color, and aroma.
II - Improvement of digestibility.
III - Inactivation of enzymes and antinutritional factors.
IV - Reduction of microbial loads.
a) Only I and II are correct.
b) Only II and III are correct.
c) Only I, II, and III are correct.
d) Only I, II, III, and IV are correct.
I - Modification of sensory characteristics such as texture, taste, color, and aroma.
II - Improvement of digestibility.
III - Inactivation of enzymes and antinutritional factors.
IV - Reduction of microbial loads.
a) Only I and II are correct.
b) Only II and III are correct.
c) Only I, II, and III are correct.
d) Only I, II, III, and IV are correct.
💡 1 Resposta
Ed 
Os efeitos da cocção nos alimentos são: I - Modificação das características sensoriais, como textura, sabor, cor e aroma. II - Melhoria da digestibilidade. III - Inativação de enzimas e fatores antinutricionais. IV - Redução da carga microbiana. Portanto, a alternativa correta é a letra D) Apenas I, II, III e IV estão corretas.
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