Food Science
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Food Science
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25 Questions

1. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.

2. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)

3. The amount of heat required to raise the temperature of 1 gram of a substance 1C

4. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.

5. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.

6. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.

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

8. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water

9. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.

10. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.

11. The temperature at which a substance converts from a liquid to a solid state.

12. Some people for religous and cultureal reasons do not want certain animal genes to be appearing in plant foods. ex. if swine genes inserted into vegetables for some purpose - those vegetables would not be considered kosher.

13. 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.

14. Triglycerides (fats and oils) - phospholipids - and sterols.

15. Two glucose molecules linked together. disaccharide. also known as malt sugar. primarily used in the production of beer and breakfast cereals. is produced whenever starch breaks down. ex. germinating seeds - during starch digestion.

16. Plant proteins (with exception of soybeans and certain grains - quinoa) in an incomplete protein and will support maintenance - but not growth. a protein usually from a plant that does not provide all the essential amino acids.

17. Water loving - water soluble

18. To seperate a neutral molecule into electriclly charged ions. ex. when sodium chloride dissolves in water - it ionizes into individual ions of sodium and chloride.

19. 70% of finished product ingrediants meet organic criteria

20. Largest amount of water present in foods and is easily seperated from the food. ex. fruit

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

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

23. To seperate or settle out of a solution

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

25. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.

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