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Food Sci
| Question | Answer |
|---|---|
| free water | acts as a solvent |
| adsorbed water | structural water |
| bound water | water of hydration |
| moisture content | the absolute amount of water present in food |
| water activity | ratio of the water vapor pressure of a food to the vapor pressure of pure water at the same temperature |
| invert sugar | sucrose hydrolyzed into a mixture of glucose and fructose |
| invertase | makes invert sugar |
| solution | homogenous mixtures of a solute dissolved in a solvent |
| suspension | unstable heterogenous mixture of two or more substances |
| colloidal dispersion | stable heterogenous mixture of two or more substances |
| carob bean/locust bean gum | composed of galactose and mannose units |
| carob bean/locust bean gum | used in dairy products paired with other gums |
| guar gum | used in meat foods and sauces; more soluble than carob bean gum |
| pectin | used in the manufacture of jams and jellies |
| xanthan gum | made by fermentation of bacteria; less viscous |
| agar | from seaweed |
| carrageenan | interacts with milk proteins; from seaweed |
| alginate | from seaweed, interacts with glucose, forms egg box structure |
| retrogradation | when chains of amylose and amylopectin re-associate and re-order |
| alpha amylase | enzyme that cuts starch randomly |
| beta amylase | cuts maltose off starch |
| glucoamylase | cuts glucose off starch |
| glucose isomerase | converts glucose to a mixture of glucose and fructose |
| sweet | receptors most concentrated on the front of the tongue |
| bitter | receptors most concentrated in the back of the tongue |
| salty | receptors most concentrated in the tip of the tongue |
| sour | receptors most concentrated on the sides of the tongue |
| conjugated proteins | proteins combined with non-amino acid structures |
| conjugated fatty acids | fatty acids with two or more double bonds separated by a a single bond |
| dyes | water soluble colorants |
| lakes | suspension of organic colorants in inorganic salt |
| toxic | ability to produce injury independent of dose |
| harmful | ability to cause injury under normal conditions of use |
| sulforaphane | broccoli |
| isoflavonoids | soy |
| organoselenium | almonds, sprouts |
| organosulfur | garlic, onions |
| licorice | stimulates the heart; glycerrhizic acid |
| nutmeg and mace | hallucinogen; myristicin |
| celery | sedative; psoralin- carcinogen |
| carrots | neurotoxin; cartatoxin |
| tomatoes | neurotoxin; tomatine |
| mushrooms | hydrazine, carcinogen |
| oleander | oleandrin; cardioglycoside |
| sassafras | safrole, carcinogen |
| black pepper | piperine, carcinogen |
| sweet potato and other | phytoalexins |
Created by:
Jean-O
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