Question

PLEASE TYPE OUT ANSWER AND ANSWER COMPLETELY.

What are fresh fruits more prone to microbial contamination, when compared to dried fruits?

what are different forms of cholesterol present in human body. How do those different types impact heart health?

Why is the purpose of using food additives?

Answer 1

Fresh fruits more prone to microbial contamination, when compared to dried fruits as fresh fruit contain lots of water content ie moisture in them which allow many microbes to grow on them very easily, to avoid this contamination fruits are dried for the better preservation as there is no moisture content in dried fruits. Food drying is one of the oldest methods of preserving food. drying reduces the moisture in foods making them lightweight and convenient to store, it can easily be used in place of other food preservation techniques. Drying food is simple, safe and easy to learn. With modern food dehydrators, fruits can be easily dried.

hence, dried foods are good sources of quick energy and wholesome nutrition, since the only thing lost during preservation is moisture.

different forms of cholesterol present in human body and different types impact heart health:

cholesterol is essential for life, too much of it in your blood can increase your risk for stroke and heart disease.

There are two types of cholestrol mainly low-density lipoprotein (LDL) and high-density lipoprotein (HDL)

Cholesterol travels through your bloodstream in protein/fat (lipoprotein) particles. One type of particle, called low-density lipoprotein (LDL), delivers cholesterol to the body. LDLs are often called "bad" cholesterol.

Another type of particle, called high-density lipoprotein (HDLs) assist in the removal of cholesterol from the bloodstream. HDLs are often called "good" cholesterol. A high HDL level (greater than 60) is considered to be a protective factor against heart disease.

excess amount of LDL in your bloodstream, waxy plaques can build up along your artery walls, causing arteries to narrow. Over time, arteries may become damaged with these plaques and susceptible to blood clots. This is called cardiovascular disease. A blood clot in the heart can cause a heart attack. A blood clot in the brain can cause a stroke.

The purpose of using food additives:

There are many properties attributable to food additives; these components provide food with a more attractive appearance to the consumer without affecting its nutritional properties.

There are four general categories of food additives: nutritional additives, processing agents, preservatives, and sensory agents.

Additives uses or purpose:

• Improve food conservation.
• Modify characteristics like smell, flavour or colour.
• Contribute to the elaboration process with its stabilizing properties and also changing the structure and/or physical aspects of food.
• antioxidants.
• emulsifiers, thickening agents and gelling agents.
• anti-caking agents, acidulants and acidity regulator
• artificial sweeteners and others.