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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 |