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159 Cards in this Set
- Front
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the systematic evaluation and understanding of water, carbohydrates, lipids, proteins, vitamins, minerals, and other ingredients, such as additives, as they undergo chemical interaction/reaction during the harvest, storage and distribution of foods.
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Food Chemistry
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True False:Chemicals are only bad things in foods
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False
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Four Types of Plant Tissues
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Toxins
Enzymes Pigments Preservatives |
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Carotenoids, anthocyanins, betalains, and chlorophylls,are what type of plant tissues
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Pigments
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Solanine, amygdaline are what type of plant tissues
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Toxins
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Citric acid, benzoic acid are what type of plant tissues?
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Preservatives
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Papain is what type of plant tissue?
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Enzyme
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Anthocyanis
Betalains Carotenoids and Chlorophylls are |
Pigments in fruits and vegtables
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Water soluble compounds ranging from purple to orange.
(Eggplant, radish, red potato,blueberries) |
Anthocyanins
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Purple to red-yellow pigments
(Beets) |
Betalains
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Fat soluble pigments ranging from yellow to red-orange
(Carrots, tomatoes, peppers) |
Carotenoids
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Pigments that have porphyrin ring with Mg and green color
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Chlorophylls
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6 Factors Affecting Chemistry of Plant Tissue
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Temperature
Humidity Washing/soaking Cutting/slicing Heating Freezing |
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Causes plants to wilt or spoil
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Humidity
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Causes leaching
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Washing/soaking
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What causes plants to change enzymatically
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Cutting/slicing
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What causes changes in flavor and texture of plants
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Heating
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What slows reactions in plants
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Freezing
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Four things that make up animal tissue
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Pigments
Enzymes Precursors Substrates |
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Myoglobin and Hemoglobin affect animal _____
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pigments
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Proteases are what in animal tissue
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Enzymes
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Flavor in animal tissue is a _______
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Precursor
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Physiological changes and microbial growth in animal tissue is a result of
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Substrates
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-The primary pigment in Meat
-A single Polypeptide |
Myoglobin
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Heme aka porphyrin ring is
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the specialized group in Myoglobin
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Which atom is at the center of a heme group?
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Fe (iron)
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4 Forms of Mb in Meat
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-Myoglobin aka (deoxymyoglobin)-Purple
-Oxymyoglobin -red -Metmyoglobin-gray,brown -Nitrosylhemochrome-pink (cooked meat) |
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4 Factors Affecting Chemistry of Animal Tissues
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Cooking
Drying Freezing Pasteurizing |
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Drying of meat affects
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flavor
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What causes microbial reduction in meat
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Pasteurizing
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What affects the flavor, color, and texture of meat
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Cooking
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In what kind of food do scientists make use of specific chemicals in ingredients to produce a desired result
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Formulated Foods
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The physicochemical properties that affect performance in a food during processing, storage, and preparation
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Functionality
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4 Toxic Compounds
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Bacterial Toxins
Mycotoxins Pesticides Endogenous |
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Clostridium Botulinum is what kind of toxin
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Bacterial
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Aflatoxin(peanuts) is what kind of toxic compound
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Mycotoxin
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Organochlorines(DDT) and
Organophosphates (malathion) is what kind of toxic compound |
Pesticides
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What kind of toxins are naturally present
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Endogenous
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Name 7 Endogenous Toxins
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Solanine
Amygdaline Myristicin Safrole Thiocyanate – cabbage Coumarin – citrus fruits Hydrazine - mushrooms |
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Ex. of Solanine
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Potatos
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Ex. of Amygdaline
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Peach Pits
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Ex. of Myristicin
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Nutmeg
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Ex. of Thiocyanate
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Cabbage
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Ex. of Coumarin
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Citrus Fruits
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Ex. of Hydrazine
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Mushrooms
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Toxicity of a chemical is related to
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Dose
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True False: Additives with known toxicity are monitored and regulated with a 50x safety factor
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False; 100x
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True False: The FDA does not approve the use of all food additives to ensure safety
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False they do
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The dose above which adverse effects are produced
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Threshold Level
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LD stands for
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lethal dose
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ED stand for
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Effective does
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abnormal fetal development is what toxic category
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Teratogen
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Change in the DNA of cells is what toxic category
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Mutagen
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Cancer development is what toxic category
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Carcinogen
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Work by slowing, stopping or killing microbes
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Preservatives
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Salt and Sugar are the most common preservatives and work by decreasing
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Water activity
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Name 3 organic acids that are preservatives
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acetic, citric, and benzoic acids
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Potassium sorbate is
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a salt preservative
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Any substance added to food
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Food Additive
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Are most additives intentional
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yes
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which organization approves food addtives
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FDA
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Contaminants that are often anticipated at a minimal level
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Indirect additives
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True False: Intentional Adulteration is legal
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legal
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7 indirect additives
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Antibiotics
Dioxins Dirt/dust Hair Hormones Insects Microwave packaging |
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Lecithin
Monoglycerides Sodium Phosphate are |
Emulsifiers
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Pectinase, glucose oxidase, invertase are
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Enzymes
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BHA
BHT Ascorbic Acid(vitamin c) Tocopherols are |
Antioxidants
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Name 7 types of Food Additives
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Emulsifiers
Antioxidants Anticaking and freeflowing agents Flavorings Enzymes Preservatives pH control agents Leavening agents |
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Salt, sugar, sodium nitrite, potassium sorbate are
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Preservatives
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starch, Pectin, Gums, cellulose, gelatin are
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Stabilizers and Thickeners
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Aspartame and
Saccharin are |
Nonnutritive Sweetners
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Sucrose, lactose, fructose, maltose are
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Nutritive Sweetners
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a pigment used to impart color to a food or beverage
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Colorant
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What kind of colorants are: annatto extract, turmeric, paprika, caramel color
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Natural
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Synthetic compounds are what kind of colorants
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Artificial
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True False:The FDA views colorants as additives with the exception of FD&C colorants
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True
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FD&C colorants stands for
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Certified as safe for food drug or cosmetic applications
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Water soluble for entire food
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Dyes
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Color suppliers provide
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Dyes adn Lakes
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Insoluble for food surfaces
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Lakes
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4 Exempt Colorants
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Annatto
Cochineal Caramel Paprika Extract |
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Colorant that comes from seeds of a tropical evergreen
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Annatto
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Colorant that comes from dried cochineal insects
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Cochineal
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Colorant that comes from nonenzymatic thermal processing of sugars
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Caramel
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Benzaldehyde
Isoamyl acetate are |
Character-impact compounds
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Flavorants that are associated with particular products
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Character Impact Compounds
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Benzaldehyde is associated with what flavors
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Cherry or almond
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Isoamyl acetate is associated with what flavor
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Banana
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Study natural flavors in foods and develop flavor additives
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Food Flavorists
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Made by heating amino acids with reducing sugars
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Maillard Reaction Products
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3 Flavor terms
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Extracts
Essential Oil Oleoresin |
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Alcohol as a solvent is an
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Extract
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Steam distillation is an
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Essential Oil
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Oil soluble extract is a
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Oleoresin
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Produced by chemical reactions under specific conditions
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Reaction Flavors
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Protein Hydrolysates and Monosodium Glutamate are
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Flavor Enhancers
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Perform as both flavorings and enhancers
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Protein hydrolysates
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protein, casein and soy protein are commonly used
for |
Flavor enchancers
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Derived from soybeans and is used as a flavor enhancer
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Hydrolyzed vegetable protein
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a flavor enhancer for the savory (umami) character in meat products
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Monosodium Glutamate (MSG)
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5 kinds of Carbohydrates
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Monosaccharides
Disaccharides Oligosaccharides Polysaccharides Dietary Fiber |
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Glucse and Frutose are what kind of carbohydrate
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Monosaccharides
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Sucrose and lactose are
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Disaccharides
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Stachyose and Raffinose are
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Oligosaccharides
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Starch Cellulose and Glycogen are
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Polysaccharides
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Hemicellulose Pectin and Lignin are
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Dietary Fiber
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When hydrated starch granules swell during heating to release soluble starch molecules that provide thickening
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Gelatinization
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Modified starches are ____ ____ to thicken without heating
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chemically treated
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Crystallization of starch molecules in stale bread
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Retrodgradation
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Long chain polymers that can be linear or branched
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Vegetable Gums
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Three uses for Vegetable Gums
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Thickening Gelling and Binding
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4 Examples of Vegetable Gums
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Gum arabic (sap)
Carrageenan and alginate (seaweed) Guar gum (seed) Xanthan gum (microbial) |
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chemical compounds that are soluble in organic solvents but not soluble in water
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Lipids
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Three main groups of lipid
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Triglycerides – triacylglycerol
Phospholipids – lecithin Cholesterol |
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Sap is
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Gum Arabic
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Carrageenan and alginate is
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Seaweed
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Guar gum is
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seed
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Xanthan gum is
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microbial
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If there are no carbon to carbon double bonds fatty acids are
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saturated
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if there are one or more double bonds fatty acids are
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Unsaturated
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Oils are more unsaturated and thus have a lower ____ _____than fats
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melting point
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In cis configuration, the H atoms bonded to the C=C are located
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on the same side
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Unsaturated fats have ____ ______ defined by their structure at the double bonds
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two configurations
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In trans, the H atoms are bonded on the _____ _____ of the of the C=C
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opposite side
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splitting oils into high and low melting point components
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Fractionation
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the forced addition of hydrogen atoms to the unsaturated bonds of fatty acids to raise the melting point of the fat (harden)
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Hydrogenation
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the breakdown of triglycerides into glycerol and fatty acids
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Hydrolysis
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6 Chemical Reactions of Lipids
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Fractionation
Hydrogenation Hydrolysis Interesterification Oxidation Polymerization |
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a rearrangement or recombination of fatty acids from a triglyceride
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Interesterification
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result of oxygen reacting with the double bonds of unsaturated fatty acids to produce a rancid flavor or aroma
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Oxidation
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after fatty acids are hydrolyzed from glycerol
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Polymerization
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important macronutrients and provide essential amino acids
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Proteins
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provide structure in foods and often serve as enzymes in reactions
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Proteins
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Proteins are _______ of amino acids
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polymers
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Every protein has an ____ end and an ____ end
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acid
amino |
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the linear sequence of amino acids
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Primary
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refers to the alpha helix or beta sheet configuration
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Secondary
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describes the three-dimensional shape of the protein molecule
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Tertiary
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: overall spatial structure if the protein has more than one polypeptide
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Quaternary
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an unfolding of protein structure (breaking H bonds) without disrupting covalent bonds
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Denaturation
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True false: water activity equals water content
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False
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Starches lipids and vitamins do or do not denature
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do not
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Stops enzyme function and decreases protein solubility
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Denaturation
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specialized proteins that catalyze specific reactions converting substrates to products
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Enzymes
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Polyphenyloxidase is an ______ that browns
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Enzyme
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An enzymatic reaction that utilizes enzymes to break large molecules into smaller fragments (carbohydrases, lipases)
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Hydrolysis
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that involves enzymes that cause changes in chemical structures (polyphenol oxidase)
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Oxidation-reduction
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An enzymatic reaction involves the condensation of molecules into polymers
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POlymerization
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4 things that water might be useful for assoicated with food products
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-most abundant chemical in foods
-It may be a solid, liquid or gas -universal solvent -important for safety and quality of products important for safety and quality of products |
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a measure of the availability of water molecules
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Water activity (aw)
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the ratio of water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature
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Water activity
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Water activity is related to
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Relative humidity
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Bread has a ____ water activity and potato chips have a ____ water activity
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high, low
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The ability to retain moisture during the application of external forces like heating, grinding and pressing
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Water Holding Capacity
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The presence of _____ and _____ ______ contributes to the WHC
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hydrophilic adn charged gropus
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where a discontinuous phase is dispersed in a continuous phase
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Dispersions
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5 Examples of Dispersions
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solutions, suspensions, gels, foams, and emulsions
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two-phase systems in which one phase is dispersed in the other
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Emulsions
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