Food Science
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Food Science
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25 Questions

1. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)

2. Were first identified in 1908. Umami is actually glutamate - an amino acid that imparts the taste of beef broth - but without the salt. not sure where it is located in mouth(possibly roof of mouth or bottom pallet). anything that adds body and a good

3. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)

4. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.

5. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)

6. Previously called genetic engineering - describes the alteration of a gene in bacterium - plant - or animals for th epurpose of changing one or more of its characteristics

7. USDA has 4 food plans/ levels that can feed a family to meet 100% of nutritional needs - not great quality however - barely get by. - food stamps

8. Repeating units of fructose with an end molecule of glucose. most common in asparagus. used in food industry as a creamy texture to frozen dairy products.

9. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.

10. vegetarian diet is recommended (but not required - 40% vegetarians) - majority are lacto- vegetarians (allow milk and egg products) - meal snacks - hot spices - alcohol - tea - and coffee are discouraged.

11. A digestive juice made by the liver from cholesterol and stored in the gall bladder.

12. Part of lactose - the sugar found in milk.

13. The temperature at which a heated liquid begins to boil and changes to a gas

14. 24000 smells on an average person; trained profession can sense almost 10 -000. odor is detected by volatile (very low concentration) levels ( very few ppm to smell something) and has to be in the air to sense. 3rd most important sense.

15. A solvent containing particles that are too large to go into solution - but not large enough to precipitate out. ex. proteins - starches - and fats. (solid in a liquid - liquid in another liquid like dressings - liquid in solid (jams - cheese - butte

16. The body can only synthesize only about half of the compounds it requires in order to manufacture the proteins needed for the body. these substances needed for protein manufacture are amino acids. 9 are essential and must be obtained from the diet.

17. Creates definitions on labels for meat - poultry - and eggs.

18. Bioactive compound (nutrients or non - nutrients) that has health benefits.

19. Have the same basic structure: a carbon with three groups attatched to it: an amine group (- NH2) - and acid group (-COOH) - and a hydrogen atom (H). attached to the carbon at the fourth bond is a side chain called the R group (gives unique identity)

20. Accepts foods as posing no risk to health or safety - and therefore does not require mandatory labeling - unless the food contains new allergens - have modified nutritional profiles - or represent a new plant.

21. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)

22. Cranberry juice reduces bacterial concentrations in urine.

23. Spicy - floury - fruity - resinance - burnt - and fowl.

24. The idea - customs - skills - and art of a group of people in a given period of civilization.

25. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.

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