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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
