Food Science

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1. Food Science

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An integrated course involving many disciplines.

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2. Pure Food and Drug Act and the Food, Drug, and Cosmetic Act

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Formed

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3. Adulterated food

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Lowered quality and safety of a product caused by adding ingredients that may be toxic.

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4. Food analog

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Natural or manufactured substances uses in place of foods or food components.

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5. Criteria necessary for an experiment to be scientific ....

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It must be replicable or repeatable.

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6. Metric prefixes: Milli, Deci, Centi,Kilo

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Largest to smallest

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7. Tare

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Mass of an empty container-- this is erased when you Tate an electronic balance.

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8. Mass

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A measure of the quantity of matter

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9. Psychological influences on food choices ...

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Taste biases; mental associations between food and emotion; brand preferences.

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10. Number of samples and sensory testing

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4-5 samples can be reliably evaluated, any more and results may become flawed.

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11. Solvent

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Substance that does the dissolving in a mixture. Water is the universal solvent.

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12. Subatomic particles

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Protons, electrons, neurons

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13. Physical/Chemical changes

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Physical change does not change the molecular structure. Chemical changes from new substances as indicated by color or odor changes.

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14. Heterogeneous mixture/ Homogeneous mixture

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Heterogeneous mixtures contain non uniform distribution of particles. Homogeneous mixtures contain a uniform distribution of particles.

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15. Solute

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Material that is dissolved in a solution.

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16. Astringency and examples of astringent foods...

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Ability of foods to draw up the muscles in the mouth.

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17. Calories per gram of fat, carbohydrates, and protein

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9,4,4

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18. Convection energy

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Heat transfer as a result of the motion of fluid or gases.

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19. Enzymes

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Specialized proteins that speed up or starts a chemical reaction without being changed by it. Identified by the suffix "ase".

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20. Monosaccharide examples

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Simplest CHO structure, include glucose, fructose, and galactose.

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21. Buffers

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Help stabilize the pH by absorbing excess acids and bases.

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22. Techniques for keeping sugar crystals in candy small...

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Use interfering agents, cool slowly, use corn syrup, beat vigorously after cooling, let candy ripen.

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23. Interfering agents

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Substance that slows or prevents crystal growth. Ex: butter, cream, and egg whites.

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24. Elements found in carbohydrates

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Carbon, Hydrogen, and Oxygen

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25. Three types of lipids found in the human body

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Triglycerides, phospholipids, and sterols.

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26. Characteristics of saturated and unsaturated fats:

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Saturated- contain the maximum amount of hydrogen atoms, no double bonds. Unsaturated - do not have the maximum amount of hydrogen atoms.

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27. Peptide bond

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A bond formed between two amino acids.

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28. Functions of protein

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Assist with growth and repair, maintain pH balance, some act as enzymes, maintain fluid and mineral balance, supply energy.

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29. Maillard reaction

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Reaction between carbohydrates and protein that cause food to brown.

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30. Hydrogenation

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Process whereby an unsaturated fatty acid is converted to a saturated fatty acid.

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31. Complete proteins

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Contain all the indispensable (essential) amino acids. Must be supplied by the diet.

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32. Denaturation

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Changing the shape of a protein molecule without breaking peptide bonds.

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33. Functions of antioxidants, 3 major antioxidants

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Help reduce the damaging effect of free radicals in the body.

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34. Labeling of synthetic dyes

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Must include use, shade, and number, i.e. F,D &C red #40.

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35. Two-step fermentation

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Fermentation consisting of lactic acid fermentation and other microbes in a second step.Aged cheese, say sauce, and sourdough. Acetic acid fermentation follows yeast fermentation when making vinegar.

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36. Bacterial fermentation

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Utilizing microbes in the fermentation process. Sauerkraut, pickles, olives, dry sausage, and cultured dairy products.

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37. Acetic acid fermentation

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What vinegar results from.

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38. Clostridium botulism

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Causes food intoxication, found primarily in home canned goods and honey (infants).

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39. Food infection

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Caused by microbial digestive enzymes that damage the body tissues; include the bacteria listeria monocytogenes, and salmonella, parasites and viruses

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40. Food intoxication

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Causes by a toxin released by microbes; include Clostridium perfringens, staphylococcus aureus, and C.bot.

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41. Prion

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Misfolded protein that can cause infection.

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42. 4 C's of food safety

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Cook, clean, chill, combat cross contamination.

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43. Danger zone

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Range of temperature where bacteria multiply, 40-140℉.

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44. Cross- contamination

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Transfer of bacteria from one source to another.

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45. Aseptic canning

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Sometimes called UHT (ultra high temperature) sterilization.

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46. Blanching

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Briefly submerge food in boiling water or suspending food over stem to denature enzymes. Often done before freezing vegetables.

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47. Commercial sterilization

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Level of heat preservation used for canned foods and sealed containers.

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48. Hydro static cooker and cooler

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Modified U-shaped tube filled with water and steam that processes filled containers.

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49. Pasteurization

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Processing food under low temperatures over a period of time to kill microbes.

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50. Retort

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Large commercial pressure canner. There are still and agitating retorts. Head space must be considered (the slave between the food inside the jar and the lid).

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51. Sterilization

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Complete destruction of microbes.

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52. Headspace

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The amount of space between a food product and the inside surface of a lid.

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53. Single celled organisms that have a positive effect on food

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Bacteria, and fungi (yeast and molds).

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54. Dehydration methods

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Include spray, tray, belt, and drum drying. Spray drying is the fastest drying method.

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55. Unwanted rehydration

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Occurs most often in mixtures of foods containing varying moisture levels.

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56. Case hardening

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Occurs when food had been improperly dehydrated, a hard, dry skin forms on the outside of a food while moisture gets trapped inside.

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57. pH

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Scale ranges from 1-14, 7 is neutral. Acids have a range of 1-6.9, bases range from 7.1-14.

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58. Sol, paste, gel- viscosity of each

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Sol- pourable thickened liquid, paste -thickened mixture of starch and liquid that is heated; very little flow. Gel- ridged starch mixture. Sol is the least viscous, while gel is the most viscous.

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59. Gelatinization point

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The temperature at which maximum swelling occurs.

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60. Opacity vs. Translucency in starches

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Cornstarch produces a translucent gel, flour produces an opaque mixture.

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61. Modifies starch

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Are changed structurally by chemical or mechanical means; often made from corn, wheat, or soy.

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62. Rancidity

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Occurs with fats and is a result of enzyme activity. Fats take on an off flavor and odor.

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63. Oxidation

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When substances are damaged by the effects of oxygen. In fats, oxidation causes rancidity.

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64. Iron absorption

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Increased when vitamin C rich foods are consumed with iron containing foods. Decreased when coffee and tea are consumed with iron containing foods.

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65. Riboflavin

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Light sensitive B vitamin.

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66. Enrichment

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Restoring nutrients lost during processing.

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67. Covalent bonds

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Bond in which electrons are shared equally.

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68. Ionic bonds

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Bond in which electrons are transferred.

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69. Water activity

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A measure of perishability of food. The higher the water activity, the more perishable the food is.

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70. Free water

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Water that is easily separated from food tissue.

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71. Bound water

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Water tried to the structure of large molecules.

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72. Coagulation

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Permanent denaturation

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73. Denaturation

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#32

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74. Emulsion

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Mixture of two immiscible liquids where one is dispersed in droplet form in the other

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75. Foam

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Foams are formed by bubbling gas through mixture, beating or whipping and depessurization.

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76. Gelatinization

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Function of protein and carbohydrates. Protein gels are found in puddings.

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77. Texturization

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Globular proteins that are spun into fibers under the right conditions known as texturizing

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78. Allylsulfides

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A group of compounds that contain sulfur and increase enzyme reactions.

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79. Idoles

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Found in large amounts in broccoli and the crux I Fe Roy's vegetables.

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80. Isoflavones

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A subgroup of flavonoids found mainly in soy products and legumes.

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81. Polyphenols

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This phytochemical family may reduce risk of some cancers and heart disease.

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82. Saponins

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Appears to block DNA reproduction in cancer.

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83. Terpenes

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Responsible for the flavors of citrus fruits and many herbs and seasonings.

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84. Anti caking agents

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Absorb moisture to keep powdered and crystalline ingredients from caking or lumping.

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85. Antimicrobial agents

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Preservatives that prevent growth of microbes in food.

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86. Humectants

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Help products retain moisture control crystalline growth and regulate water activity

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87. Maturing and bleaching agents

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Are chemicals that speed the aging process and whiten flour.

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88. pH control agents

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Additives that alter or stabilize the pH of a food mixture.

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89. Preservatives

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Substances added to food to prevent or slow spoilage and maintain natural colors and flavors.

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90. Myoglobin

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Responsible for the red juice that pools around meat cuts.

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91. Casein/whey

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Casein is the protein that forms curds in cheese. Whey is the watery byproducts of cheese products.

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92. Chemical leavening agents

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Help food rise

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93. Syneresis

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The leaking of a liquid from a gel

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