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225 Cards in this Set
- Front
- Back
Is the study of raw food materials and their behavior during formulation, processing, packaging, storage and evaluation as consumer products.
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Food Science
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Food science is applied interdisciplinary study of...
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biology
chemistry physics engineering |
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Is the study of how the body uses foods after we eat them to promote and maintain health.
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Nutrition
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Involves processing, packaging and preserving foods from harvest to consumption
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Food processing technology
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Was the first large scale food preservation industry
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Canning
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Who developed canning?
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Nicholas Appert in 1700’s
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Saved many babies whose mother died during labor and delivery and helped feed Civil War soldiers
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Canned Milk
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Who developed canned milk?
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Gale Borden
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Greatly improved quality of preserved foods
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Refrigeration and Freezing
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Pioneered Refrigeration and Freezing
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Clarence Birdseye
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Adulteration of meats was exposed by...
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Upton Sinclair’s book, The Jungle, and led to the 1906 Food and Drugs Act and the Meat Inspections Act.
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Include research, product development, quality assurance, sanitation and safety, processing, packaging, transportation, management and sales.
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Food Scientist work opportunities
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Are foods that provide health improvement or disease prevention.
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Nutraceuticals
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Are naturally occurring plant-derived chemicals thought to be beneficial to health. Fruits & vegetables have many of these.
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Phytochemicals
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Major food components include water, carbohydrates, lipids and proteins.
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Macronutrients
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Minor food amounts include vitamins, minerals and phytochemicals.
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Micronutrients
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Was developed to help plan what and how much to eat on a daily basis.
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Food Guide Pyramid
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______ follows the well accepted ________ ________ which leads to _________ __________
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Research, Scientific Method, Scientific Principles
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Scientific Method
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Question
Hypothesis Testing Observation Analysis & Drawing conclusions about the original hypothesis. |
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Develops important communication and accountability skills and is greatly desired by employers for coworkers as well as customers.
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Teamwork
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Project Management
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Budget
- money, personnel, materials & equipment Schedule - start, stop and interim steps in proper sequence Specifications - must be very specific, should be in writing, there is no endpoint if no written specs |
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Requires more budget, more time or different specs
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Scope Change
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Food categories in food industry
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(grouped by functional and chemical properties)
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Food Guide Pyramid categories
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(grouped by nutritional properties)
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Milk and juices are more_______ ______ than many other beverages
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nutrient dense
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nutrient dense
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have more nutrients per calorie count.
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% soluble solids in solution (measured by a hydrometer or refractometer).
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Degrees Brix
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breaking sucrose molecule into glucose and fructose with acid or enzyme (invertase).
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Sucrose inversion
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Brix /Acid Ratio
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(sweet/sour) is important to flavor of beverages & fruits especially.
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_____ _____ are nutrient dense, shelf stable and inexpensive and for the base of most diets.
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Cereal grains
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Expansion of gasses causes a light airy texture in baked products.
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Leavening
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Refers to amino acid content of
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Biological Value
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Standard which other biological values are measured against
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egg
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Refers to the degree to which nutrients are digested and absorbed by the body.
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Bioavailability
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Are high in water, vitamins, minerals and fiber while being low in protein, fat and calories.
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Fruits and Vegetabels
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Optimum color, flavor and texture.
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Ripeness
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Condition of plant foods at harvest.
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Maturity
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Deterioration in quality of living plant tissues after harvest.
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Senescence
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Quality Indicators of fruits and vegetables:
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Viscosity
– measurement of flow due to solids content, particle size, pectin or starch content. Color – typical and consistent at ripened stage. pH and titratable acidity – influences flavor and spoilage. Flavor and odor – fresh, unspoiled with no off-flavors or off-odors. Degrees Brix - % soluble solids from soluble sugars. |
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Are a concentrated sugar and calorie source
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Dried Fruits
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Can replace water with sugar in dried fruits using heat and pressure to improve flavor, color and texture.
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Infusion Process
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Beans and peas, good quality protein,high fiber, low fat and calorie compared to meats.
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Legumes
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Is the primary oilseed in U S.
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Soy Oil
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Products are often used as meat substitutes in U S.
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Soy protein
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Provide protein, fiber, vitamins, minerals and unsaturated fatty acids, but many are high in fats and calories.
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Nuts
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Are valuable sources of complete proteins, as well as vitamins and minerals
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Meats
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A collection of protein fibers held together by connective tissues of collagen and elastin.
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Muscle
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______ have 2 phases one dispersed droplets within the continuous phase, but these are unstable and separate without an ________ where one end likes water and the other likes fat.
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Emulsions, emulsifier
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Contain finely chopped meats mixed with water and fat i.e. hot dogs or lunch meats
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Comminutated meat emulsions
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Both tend to be low in connective tissue and highly perishable.
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Seafood includes finfish and shellfish
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_____ is converted to ______ as seafoods deteriorate causing fishy odor.
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Trimethylamine,
triethylamine |
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High in salmon and other fatty fish, tend to be heart healthy, but polyunsaturated fatty acids tend to be unstable and get rancid quickly.
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Omega-3 fatty acids
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Are a standard for compete protein
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Eggs
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Are primarily water and high quality complete protein
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Egg Whites
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1/3 of weight of egg, have cholesterol, fat and protein and 2/3 of the calories.
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Egg Yolks
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have thick white that resists spreading upon breaking
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Fresh high quality eggs
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non-destructive way of checking egg quality.
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Candling
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Is an emulsion of fat in watery serum
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Milk
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________ _______contains many short chain fatty acids.
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Milk fat
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Is milk sugar and is not very sweet or soluble. It may crystallize out of solution causing sandiness texture in some foods.
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Lactose
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Is due to lack of lactase enzyme.
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Lactose Intolerance
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Is the major milk protein and it precipitates at pH 4.6 or in the presence of the rennin enzyme making curds and whey (cottage cheese).
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Casein
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Are a standard for compete protein
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Eggs
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Are primarily water and high quality complete protein
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Egg Whites
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1/3 of weight of egg, have cholesterol, fat and protein and 2/3 of the calories.
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Egg Yolks
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have thick white that resists spreading upon breaking
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Fresh high quality eggs
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non-destructive way of checking egg quality.
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Candling
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Is an emulsion of fat in watery serum
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Milk
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________ _______contains many short chain fatty acids.
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Milk fat
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Is milk sugar and is not very sweet or soluble. It may crystallize out of solution causing sandiness texture in some foods.
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Lactose
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Is due to lack of lactase enzyme.
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Lactose Intolerance
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Is the major milk protein and it precipitates at pH 4.6 or in the presence of the rennin enzyme making curds and whey (cottage cheese).
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Casein
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____ are used to make various cheeses.
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Curds
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Has water soluble proteins and lactose and has become a valuable food ingredient.
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Whey
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Is a complex colloidal system of emulsion and foam.
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Ice Cream
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Is made by churning cream and is a water in oil emulsion.
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Butter
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Contains plant oils rather than milk fat & may require hydrogenation to solidify them.
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Margarine
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May not meet the Standard of Identity for butter or margarine requiring 80% fat
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Spreads
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________ of cheese = controlled ageing and dehydration to develop flavor and texture.
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Ripening
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Include cottage cheese, cream cheese and Roquefort.
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Natural soft cheeses
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Are aged more to develop flavor and texture.
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Natural hard cheeses
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Has cocoa butter
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Chocolate
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With small fine sugar crystals – careful
agitation yields smooth texture i.e. fudge or divinity |
Candies are crystalline
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Form from slow cooling of hot syrup without agitation prevents sugar crystals for forming i.e. jelly beans or gummy bears.
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Non crystalline candies
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Can result from too little or too much nutrients and calories
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Malnutrition
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Were developed for promoting health
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Dietary Guidelines
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Is a visual representation of a healthy diet
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Food Guide Pyramid
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Begins once food is consumed through the processes of digestion, absorption, transport and metabolism.
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Nutrition
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Hydrolysis breaks foods down into smaller, simpler compounds – much is accomplished by enzymes helping reactions to occur faster.
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Digestion
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Refers to the degree to which digested and absorbed.
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Bioavailability
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Occurs primarily in small intestine
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Absorption
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__________ of small molecules (carbohydrates and amino acids) occurs primarily in _________
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Transport, Blood
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Larger fat molecules must associate with protein to keep them suspended and are initially transported in the _______
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lymph
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________ – constant conditions in body are controlled by:
_________ – chemical messengers created in one tissue targeting an action in another tissue i.e. gastrin, secretin and cholecystokinin. |
Homeostasis, Hormones
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____________ ____________was established by FDA in 1973 and focused on micronutrient content of food to prevent deficiencies. Revised in1990 focused more on macronutrients and calories. Revised again in 2005 to focus more on balance of energy, nutrients and exercise.
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Nutritional Labeling
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Shows how food fits total diet & is based on standard 2000 cal/day
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% Daily Value
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Lists foods in order by weight from most to least, potential allergens and specific food colors must also be listed.
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Ingredient Labels
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______ is the most critical nutrient
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Water
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_____ are charged mineral elements dissolved by water that maintain intracellular and extracellular water balance
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Electrolytes
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_______ and _____ are our basic energy fuels for daily activities
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Carbohydrates and Fats
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________ _______ are glucose, fructose and glactose.
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Simple carbohydrates
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_________ are sucrose, maltose and lactose.
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Disaccharides
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________ ________ include glycogen, starch and cellulose
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Complex Carbs
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All except _______ are converted to glucose by the human liver
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cellulose
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_____ ______ is the undigested residue of plants and tends to have beneficial health effects in proper amounts
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Dietary fiber
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______ _________causes a rise in blood sugar soon after food consumption.
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Glycemic effect
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Lipids (fats) supply essential ___________ ______ that bodies cannot make
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fatty acids
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More chemical energy is stored in _____ bonds than ____ bonds yielding more calories in fats
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C-H, C-O
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Have one water loving end and one fat loving end.
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Emulsifiers
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Most body and dietary fats are in form of ______ with 3 fatty acids attached to a glycerol backbone.
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triglycerides
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Have every Carbon saturated with hydrogen thus no double bonds and are often solid at room temperature.
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Saturated fats
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Have 1 double bond – seem particularly heart healthy.
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Monounsaturated fats
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Have 2 or more double bonds and are oils fluid at room temperature
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Polyunsaturated fats
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Acids from fish, flax and walnuts seem heart healthy
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omega 3
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Acids from soy and vegetable oils – Americans not short on these
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omega 6
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Lipid with protein associated to keep fat suspended in watery body fluids.
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Lipoproteins
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______ _______ seems associated with low fat, low saturated fat and low trans-fat diets
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Heart health
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_____ seem to lower good cholesterol (HDL’s) and raise bad cholesterol (LDL’s). They are linear molecules that pack together as solids and are created in process of hydrogenation of fats.
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Trans-fats
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______ are chains of amino acids which have unique side chains.
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Proteins
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(9 in humans) must be present in the diet as body does not synthesize them.
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Essential amino acids
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Amino acids are joined by
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peptide bonds
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____ ______in the body occurs after amino acids are digested and absorbed.
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Protein synthesis
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_____ ________in the body occurs after amino acids are digested and absorbed.
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Protein synthesis
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_____ _______contain all the amino acids necessary for protein manufacture.
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Complete proteins
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Animal proteins and _______ ________of plant proteins (i.e. beans + grains) can be complete in amino acid profiles.
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complementary mixtures
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______ ________is a measure of protein quality. Egg protein is very complete and digestible and has BV=100 making it a standard.
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Biological Value
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_____ _______is necessary to keep bodies healthy; protein in = protein out unless growth demands more in.
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Nitrogen balance
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_______ are small but critical organic compounds.
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Vitamins
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Many B vitamins act as ______ in energy metabolism
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coenzymes
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include 8 B vitamins and C
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Water-soluble vitamins
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include A,D,E & K
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Fat-soluble vitamins
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__________ are inorganic compounds that are necessary to make things work in the body.
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Minerals
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Is the chemical reactions that occur within the body
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Metabolism
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Carbohydrates and protein =
Fats = Alcohol = |
4 calories/gram
9 calories/gram 7 calories/gram |
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Dietary goals suggest ____ or less calories from fats, ____ from carbohydrates & ____ from protein.
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30%
55-60% 10-15% |
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_____ ___________should increase the individual’s ability to work and build muscle, but many claims are unproven scientifically.
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Ergogenic aids
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______ is a basic science describing foods and reactions.
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Chemistry
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_____ are 2 or more elements chemically bonded together
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Compounds
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____ are 2 or more substances combined physically rather than chemically
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Mixtures
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_____ ________are the forces that hold atoms together and store energy.
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Chemical bonds
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Bonds form because atoms want to share electron pairs making them more ______
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stable
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____ ______are strong and form the backbone of food molecules.
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Covalent bonds
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______ _______transfer electrons between reactants forming charged ions.
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Ionic bonds
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Cations are ____
Anions are _____ |
+
- |
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_______ _______ are unequal sharing of the electrons between 2 different molecules and are relatively weak
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Hydrogen bonds
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_____________ reactions form larger molecules from smaller ones and yield a molecule of water.
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Composition (condensation)
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_________ reactions form smaller molecules from larger ones by inserting water across a bond.
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Decomposition (hydrolysis or digestion)
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Are biological catalysts with active sites that make reactions occur by reducing activation energy
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Enzymes
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______ reactions are coupled to facilitate movement of electrons or oxygen.
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Oxidation-Reduction
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__________ reactions join many molecules together into compounds of high molecular weight. Good for forming films.
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Polymerization
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________ reactions add molecules across double or triple bonds which are more reactive than single bonds.
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Addition
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_____ __________are physical and chemical properties of food molecules that affect behavior of foods.
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Functional properties
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________ is the universal biological solvent dispersing and carrying other food molecules and is an excellent heat transfer medium.
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Water
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__________ is a dipolar molecule with a – charge on the oxygen and a + charge on the hydrogen thus affecting freezing point, vapor pressure and boiling point.
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Water
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_____ hydrogen bonding helps dissolve and disperse ingredients.
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Solubility
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Water surrounds and interacts with solutes acting as a carrier and diluent
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Hydration
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__________ molecules are attracted to water and fat.
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Amphiphylic
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In water amphiphilic molecules form _______ clusters of molecules with hydrophobic ends toward center away from water.
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micelles
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_________ molecules are attracted water.
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Hydrophylic
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___________ molecules are attracted to fats.
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Hydrophobic
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Forms of water in foods:
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Free water
- lightly trapped and easily removed. Adsorbed water - attached by hydrogen bonding to hydrophilic molecules. Bound water - tightly bound in chemical structure and does not exhibit typical properties of water. |
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Indicates availability of water to enter microbial, enzymatic or chemical reactions. It affects the shelf life and texture of food.
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Water activity
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Graphs that measure water activity against % moisture allow prediction of storage stability and packaging requirements of a food.
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Moisture Sorption Isotherms
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A 2 phase system that normally does not mix (fat & water).
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Emulsion
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Water conducts thermal (kinetic) energy to molecules.
Water is used in many lower fat systems, but may change other properties. |
Heat transfer
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Temperature where a change in mobility of water and other molecules occurs.
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Glass transition temperature
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_____ __________ come in many forms and have many functional properties.
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Food acids
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Attraction for moisture (acids are low in this property).
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Hygroscopicity
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_____ ________ have a small amount of H+ ions dissociated from them.
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Weak acids
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____ _______ have a large amount of H+ ions dissociated from them.
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Strong acids
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_____ ________ expresses degree of dissociation.
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Ionization constant (Ka)
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____ _____ form from organic acids + metal ions and can affect food quality.
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Organic salts
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______ are a solution of a weak acid and its salt at a pH where it can maintain that pH despite large amounts of base added.
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Buffers
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_______ causes a rise in dough due to expansion of gases
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Leavening
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Critical Properties of Leavening
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Neutralizing value (amount of sodium bicarbonate neutralized by 100 parts of leavening acid) and
Dough reaction rate (speed of activity and amount of carbon dioxide released) |
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______ ________ is a mixture of baking soda and acid.
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Baking powder
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Rises once when water is added and again with heat of baking.
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Double acting baking powder
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Food acids are ____
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sour
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______ is the negative log of hydrogen ion concentration, 7 is neutral, lower is acid, higher is basic.
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pH
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_______ acidity is total acidity of free and bound hydrogen ions.
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Titratable
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A _____ _______ food has a pH of 4.6 or lower.
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high acid
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______ foods have acid added i.e. pickles have vinegar added
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Acidified
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_____ foods have pH 4.6 or higher
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Low-acid
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_____ foods are subjected to action of microorganisms to lower pH.
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Fermented
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_____ ______ = organic alcohols
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Simple sugars
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________ = glucose, fructose and galactose.
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Monosaccharides
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________ are 2 monosaccharides joined by a glycosidic bond.
Functional groups include : |
Disaccharides
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_____________ __________ Indicates level of reducing sugar present
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Dextrose equivalent
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Browning reactions:
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Maillard reaction between reducing sugar & amino acid (non-enzymatic) which goes through a condensation, rearrangement and polymerization reactions
Caramalization from heating sugars and dehydrating them |
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Solid form depends on moisture, temperature and concentration.
Smooth texture requires small crystal size – large crystals are grainy |
Crystallization
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________ have an affinity for moisture. These hydrogen bond with water making it less available for microbial growth.
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Humectants
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__________ refers to attracting and retaining moisture.
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Hygroscopic
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_______ of the ________ group causes a loss of sweetness.
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Oxidation, aldehyde
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________ of the __________group forms a moderately sweet sugar alcohol.
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reduction, carbonyl
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_______ usually have 40 or more sugar units.
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Polysaccharides
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_______ have 10 or fewer sugar units.
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Oligosaccharides
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Starch paste goes through stages of development:
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Swelling - with water and heat
Exudation – loss of water Disruption – breaking up of the starch crystal |
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Irreversible disruption of starch granules due to heat and water – i.e. baking bread.
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Gelatinization
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Cooling and thickening of a starch gel paste. i.e. pudding or gravies
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Gelation
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Reassociation of starch into crystals making a more solidified or rubbery structure.
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Retrogradation
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Weeping of a liquid from a gel.
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Syneresis
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______ are not very soluble in water, but are soluble in organic solvents.
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Lipids (fats)
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________ or _______ are the primary form of food and human body fat – 3 fatty acids attached to a glycerol backbone.
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Triacylglycerols, triglycerides
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_______ _____have Hydrogen attached at all possible places on Carbon chain
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Saturated fats
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__________ ______have some double bonds
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Unsaturated fats
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_____ _____ bonds have a single bond between them
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Conjugated double
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___ ____ _____ have a U shape and are liquid at room temperature
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Cis fatty acids
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___ ____ ____ are linear and pack together forming solids at room temperature
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Trans fatty acids
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_____ _______ is temperature where solid becomes liquid. Shorter chains and more unsaturation produce lower melting points
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Melting point
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________ ______ are soft and pliable at room temperature.
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Plastic fats
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______ contributes to food flavors and acts as a flavor carrier.
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Fat
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____ is a mild off-flavor due to oxidation.
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Reversion
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______ _____ is a stong off-flavor.
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Oxidative rancidity
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__________ are polar fats with 1 end liking water (hydrophilic) and the other liking fats (lipophyllic). They work well as ________ which keep fats suspended in watery media.
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Phospholipids, emulsifiers
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_____ have low melting points and serve as edible coatings
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Waxes
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Chemical reactions of fats:
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Fractionation
Hydrogenation Hydrolysis Acrolein Hydrolytic Interesterification Oxidation Decomposition |
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_______ value indicates level of oxidation in fats.
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Peroxide
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_______ is when heat, light or metals trigger chain reaction leading to rancidity.
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Lipoxidation
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______ (long chains of lipids) occurs at the ______ _____(temperature where heating causes fats to smoke.
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Polymerization, smoke point
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Functional Properties of Lipids
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Aeration – mixing solid plastic fats incorporates air into mixtures.
Crystallization – each fat contains characteristic melting & solidification temperatures Emulsification – help keep fats suspended in watery solutions Flavor – fats contribute flavor and carry many flavoring compounds Heat transfer – frying fats work very fast Mouthfeel – fat is a lubricant Plasticity – softness at a given temperature. Improper tempering or cooling of fats affects crystal structure and texture. Tenderization – baked goods with fat have softer crumb structure. |
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_____ are polymers of amino acids joined by peptide bonds
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Proteins
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_______ _____ combine with a non-protein material i.e. lipoproteins
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Conjugated proteins
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Protein Structure
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Primary is the linear sequence of amino acids.
Secondary refers to either –helix or β-sheet structures Tertiary refers to the overall 3-D shape achieved by hydrogen and disulfide bonds. Quaternary refers to more than 1 polypeptide chain making up a structure i.e. collagen triple helix structure |
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________ occurs with the heating or acid resulting in unfolding the chain and loosing functional properties i.e. cooking an egg white.
Functional properties of proteins: |
Denaturation
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Functional properties of proteins:
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Buffering proteins have lots of charges and may act as acids, bases or both
Coagulation is precipitating or solidifying of fluid protein structures Emulsification – proteins can attract water and fat thus stabilizing emulsions Enzymes – protein molecules that act as catalysts speeding up reactions. Fat reducers – microparticulated proteins from milk or eggs. Foaming – eggs, milk and soy can incorporate lots of air Gelation – protein-protein or protein-solvent interactions i.e. yogurt Hydrolysis – produces amino acids Solubility – is affected by pH and temperature Water-holding capacity – protein is affected by pH, temperature and salt |