Food Science
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Food Science
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1. Not found on the flat - central surface but on the tongues underside - sides - and tip. decrease over time (explains why babies are more picky then elders.)

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

3. Eyes recieve the first impression of foods: shapes - colors - consistency - serving size - and the presence of any outward defects. Color can be decieving and effect choices by consumers. color palette of foods on a plate contributes to or detracts f

4. Promotes vegetarianism (but not all) - against their belief to injure or kill a person or animal - reject poultry - eggs - and flesh of any animal and do not eat garlic - onions - mushrooms - turnips - lentils - or tomatoes. (strict hindus) - dairy f

5. 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

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

7. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.

8. Disaccharide. table sugar. is one glucose and fructose molecule linked together.

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

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

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

12. Indigestible polysaccharide that are held together by bonds that the body cannot break down. most fibers therefore pass through the body without providing energy. found in plant origin foods especially cereals - veggies and fruits.

13. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.

14. Saturated - monounsaturated - and polyunsaturated.

15. Few- three to ten - monosaccharides linked together; these are not as common in foods.

16. 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

17. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.

18. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness

19. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid

20. Many monosaccharides linked together in long chains; these include starch and fibers.

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

22. An electrically charged ion in a solution

23. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.

24. Imparted by compounds such as caffeine (tea - coffee) - chocolate - and grapefruit (phenolic compound). the ability to taste bitterness can act as a warning system to prevent us from eating toxins. bitter- alkaloids.

25. The hydrogens on either side of the double bond - creating a linear configuration.

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