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46 Cards in this Set
- Front
- Back
An interdisciplinary field that evolved first from chemistry, then microbiology, and medicine. |
Food science |
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What are the sub disciplines of Food Science? |
Food microbiology, food chemistry, food engineering, sensory science |
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Name the functions of water in the food industry |
Heat transfer, important ingredient, cleansing agent, food transporting, affects food stability and quality |
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Water that can be easily extracted from food |
Free water |
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Water that cannot be easily extracted. The water binds more tightly to components within the food |
Bound water |
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Water that is immobilized in capillaries or cells, but can be released by cutting or damage |
Entrapped water |
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What is moisture content |
Total amount of water in food |
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Indicates the available water in food. It is the ratio of the vapor pressure in solution to the vapor pressure of pure water |
Water activity |
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Chemical reactions that need water |
Lipid oxidation, enzymatic Browning, maillard Browning |
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Carbs from simplest to more complex |
Saccharides, oligosaccharides (3-10 monosaccharides), polysaccharides (more than 10 monosaccharides) |
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Glucose, galactase, and fructose are examples of what |
Monosaccharides |
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Sucrose, lactose, and Maltose are examples of what |
Disaccharides |
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Most starch is composed of what |
Amylose and amylopectin |
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Is amylose or amylopectin bigger |
Amylopectin |
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A Water-insoluble bulking agent used in low-calorie goods |
Cellulose |
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A water-soluble fiber used in jelly making |
Pectin |
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Hydrophilic and used in salad dressings, confections, beverages, and toppings |
Gums |
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What is a heterogeneous group of compounds that are insoluble in water but soluble in nonpolar solvents (like alcohol and hydrocarbons) |
Lipids |
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Major lipid subgroups |
Fats, fatty acids, phospholipids, and sterol-containing metabolites like cholesterol |
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What type of fat has one or more double bonds and is liquid at room temperature. Considered to be healthier. Ex. Avocado, nuts, soybean, canola oil, and olive oil |
Unsaturated fats |
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What type of fat that is saturated with hydrogens and is solid at room temperature. Considered to be the unhealthier fat. Ex. Full fat dairy, coconut oil, palm oil, mear |
Saturated fat |
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What is also considered a healthy fat and could reduce. Cholesterol and heart disease. Ex. Avocados, canola oil, nuts |
Monounsaturated |
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Also a healthy fat. Two kinds. |
Polyunsaturated |
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Name the two kinds of polyunsaturated fat |
Omega-6 and Omega-3 |
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Large biomolecules consisting of one or more chains of amino acids residues that significantly vary in complexity and functionality |
Proteins |
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Building blocks of proteins |
Amino acids |
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How many essential proteins |
9 |
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How many non essential proteins |
11 |
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Confirmations of proteins. Protein structure |
Primary: single chain Secondary: two different chain shapes Tertiary: more complex shapes Quaternary: 3 monomers/ most complex |
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The breaking down of protein structures |
Denaturation |
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Animal derived proteins |
Egg whites, whey, gelatin, actin and myosin |
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Plant derived protein |
Gluten: gliadin and glutenin Soy |
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Proteins that act as natural catalysts |
Enzymes |
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A vital nutrient that an organism requires in limited amounts |
Vitamins |
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How many fat soluble vitamins |
4 |
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How many water soluble vitamins |
9 |
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Fat soluble vitamins are |
A, D, E, K |
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Water soluble vitamins |
All B vitamins and C |
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Chemical element required as an essential nutrient by organisms to perform necessary living functions |
Dietary mineral |
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What are the major minerals |
Calcium, magnesium, phosphorus, potassium, sodium |
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Mastication is |
Chewing food |
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What is peristalsis |
The movement of food through the organs |
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Bolus is |
Food in Small particle size and adequately lubricated by saliva that can be safely swallowed |
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How many calories in a gram of fat |
9 |
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Amount of calories in carbs |
4 |
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Amount of calories in protein |
4 |