Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
FoodSci_exam1
intro_to_food_chem
| Question | Answer |
|---|---|
| What are the four branches of food science? | food chemistry / food microbiology / food processing / food analysis |
| Which is the oldest of the four branches? | Food Chemistry |
| Food Chemistry deals with? | chemical composition /structure of food chem. / function of food chem./ reactions undergonbyfood chem. / effect of chemical changes on quality of food |
| Chemical composition | is what or how much molecules are present in food (minerals, sugars, fat etc) |
| Structure of Food Chems | how unstable/stable it is or how foods are constantly changing biochemically |
| Functionality of Food Chemicals | the taste, color, texture / properties of molecules ie. wet, dry, crispy, foamy |
| Reactions undergonby food chemicals | processing operations such as heating, freezing, drying or fermentation |
| Many chemicals are unstable unless | it's chemical property changes its function like freezing, dehydrating etc. |
| Effect of chemical changes on quality of food | changes occur during processing that effect nutritional value. As well as, color, flavor, texture, and aroma |
| Food Chemicals include such things as | lipids/fats, carbohydrates/sugars, protein, minerals/salts, vitamins, pigments, flavors, enzymes, additives (like synthetic or artificial sweetners), water |
| Food Additives include | minerals, antioxidants, chelators, preservatives, colorants, flavorants, thickeners, stabilizers, anti-caking agents, non-nutritive sweetners |
| Non-natural food additives are | edta, sodium silico-aluminate, benzyol peroxide |
| Minerals | help improve nutritional value |
| Antioxidants | help food from oxidizing |
| Chelators | chemical that bonds metals in fats (like iron, copper, zinc in salad dressing) |
| Preservatives | inhibit growth of bacteria and fungi (like microbial substances to prevent spoilage) |
| Thickeners | changes texture |
| Anti-caking Agents | dry powder |
| Non-nutritive sweetners | chemicals that provide sweetners without being metabolized by the body |
| EDTA | A metal chelator common in fatty foods (Ethylene diamine tetraactic acid) |
| Sodium Silico-Aluminate | An anti caking agent |
| Benzyol Peroxide | bleaching agent that bleaches out color in flour |
| Pectin | an ingredient which is often found in jam that is responsible for the gel-like formation/spreadability |
| Jams usually contain | sugar (60-65%), water, fruit, acid, and gelatin |
| Low-Calorie Jam | has modified pectin and calcium |
| Chemical changes/reactions mostly lead to | loss in food quality i.e. color, texture, flavor, nutritive value |
| Some examples of chemical changes are | non-enzymic browning, enzymic browning, lipid oxidation, protein denaturation, protein crosslinking, loss of vitamins |
| Non-enzymic browning | happens whenever protein interacts with sugar (toasting of bread or dough from heat) |
| Enzymic browning | oxidation of fruits |
| Protein denaturation | loss in natural structure and function |
| Protein crosslinking | protein chemicals interact with each other, changes in quality (example: beef jerky becomes tough) |
| Loss of Vitamins | by heat (B1, B6, C), by light (B2), by oxidation (C, D, E, A) |
| Some chemicals changes actually improves quality | example: tenderizing of meat by action of proteolytic enzymes |
Created by:
lindarim
Popular Science sets