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FOOD SCIENCE-SEMESTER 2
final review
Three factor that affect sensory
perception?
What is GMP
WHAT IS HACCP?
WHAT ELEMENTS DO FATTY ACIDS CONTAIN?
WHAT CALORIC CONTRIBUTIONS DO
CARBOHYDRATES, PROTEINS AND FAT HAVE?
CHO- starches sugars and dietary fiber
Proteins- amino acids
Fats- Saturated and unsaturated
WHAT ARE TRANS FATTY ACIDS AND HOW ARE
THEY CREATED?
WHAT TYPE OF FAT ARE USUALLY USED AS
EMULSIFIERS?
WHICH TYPE OF ARTIFICIAL FAT CANNOT BE DIGESTED
OR ABSORBED? ( AND CAN CAUSE DIARRHEA)
WHAT COMMON ADDITIVE IS ADDED TO FOODS TO
ENHANCE THE MEATY FLAVOR?
WHICH TYPE OF FAT HAS THE GREATEST RISK OF
OXIDATIVE RANCIDITY?
ENZYMES USUALLY END IN WHAT THREE LETTERS?
Enzymes do not require oxygen
WHICH AMINO ACID IS PRESENT IN ASPARTAME AND
CANNOT BE METABOLIZED BY PEOPLE WITH PKU
Phenylalanine
HYDROPHILIC, HYDROPHOBIC,
CARAMELIZATION
SOLANINE
HFCS BENEFITS
LACTOSE, MALTOSE, FRUCTOSE, SUCROSE,
GLUCOSE
WHAT DOES WATER ACTIVITY MEASURE?
Hydrogen and hydroxide atoms
RETROGRADATION
Reaction to gelantized starch
Anylose and amylopectin chains align into a liquid or gel
Relates to staling of bread
LOW ACID FOODS
pH above 4.6
examples
BACTERIA GROWTH
Mesophiles
Thermophiles
Bacteria tolerant to some saltsCannot grow in an all sugar environment due to lack of moisture
Used in Food preservation for yogurt
FOOD INTOXICATION
Botulism
CONVECTION, CONDUCTION, RADIATION
PACKAGING
Aseptic pakging
Fluid bed freezing
Factors that affect freezing rate
Freezer burn
Latent heat
Spray drying
Freeze drying