Food Science Chapter 1

Front 1

The consumers' demand for a larger variety of products challenges this industry to change and evolve while still performing its four basic functions

Back 1

1.to provide quality food
2.to preserve food
3.to provide safe food
4.and to provide nutritious food

Front 2

Appearance:

Back 2

The appearance of a food includes its color, size, shape, transparency, and/or its deviation from the norm. Appearance can influence the perceived flavor of a food.

Front 3

turbidity

Back 3

cloudiness

Front 4

five major tastes

Back 4

Sugars, alcohols, aldehydes, and certain amino acids interact with taste buds to cause a sweet taste.

Front 5

Acids cause

Back 5

sour tastes. Similarly, salts, such as sodium and potassium chloride, and bitter substances stimulate taste buds.

Front 6

Umami

Back 6

is a fifth component of taste. It is a savory taste that is given by flavor enhancers, most notably monosodium glutamate (MSG). MSG was originally derived from seaweed and has been used for centuries in the preparation of Asian foods.

Front 7

Capsaicin

Back 7

is a tasteless, odorless molecule that causes the ‘heat’ in chili peppers. It is a stable alkaloid that retains its potency even when cooked or frozen. It is a tissue irritant that affects the taste buds by acting on the pain receptors in the mouth and throat. This in turn is what causes your mouth to burn and eyes to water when you eat hot peppers.

Front 8

Viscosity:

Back 8

the resistance to flow or the thickness of a fluid product.

Front 9

Lactose Intolerance

Back 9

is caused by their inability to break down the milk sugar, lactose, into its two monosaccharides, glucose and galactose. Unless this breakdown occurs, the sugar is not absorbed in the small intestine.

Front 10

Parve

Back 10

Foods that contain neither meat nor dairy ingredients

Front 11

crescent M

Back 11

food acceptable to Islam

Front 12

Eggs:

Back 12

There are three consumer grades for eggs: U.S. Grade AA, A, and B (seldom found in retail stores). The grade is determined by evaluating the interior quality of the egg, and the appearance and condition of the egg shell. Eggs of any quality grade may differ in weight (size).

Front 13

Candling:

Back 13

is passing an egg over a light and rotating so all parts can be seen. This was originally done by holding the egg tip in front of a candle.

Front 14

the Candler Checks

Back 14

1.the size of the air cell (the empty space between the white and shell at the large end). Over time liquid in the egg will evaporate and the air cell will become larger.
2.the distinctness of the yolk outline
3.and imperfections, such its blood spots

Front 15

Breakout

Back 15

Eggs are randomly sampled and broken onto a level surface. A visual examination of the egg white (albumen) and yolk is performed to determine age and defects. Initially, the white has two distinct areas: a thick part near the yolk and a more fluid white near the margin.

Front 16

Grade AA eggs:

Grade A eggs:

Back 16

1.covers small area and stands high; white is thick and firm; yolk is high and round. There is a large proportion of thick white to thin white.
2.covers moderate area; white is reasonably firm and stands fairly high; yolk is high. The thick white is large in proportion to the thin white and stands fairly well around the yolk.

Front 17

A complex phenomenon involving taste, aroma, and texture

Back 17

Flavor

Front 18

The way food feels to the lips, tongue, palate, and teeth.

Back 18

mouthfeel

Front 19

The upper part of the nasal cavity that can distinguish at least 40,000 odors.

Back 19

Olfactoryepithelium

Front 20

A controversial process where food is exposed to gamma rays, electron beams or x-rays to kill harmful pathogens

Back 20

Irradiation

Front 21

The resistance to flow or thickness of a fluid product

Back 21

Viscosity

Front 22

A taste caused by sugars, alcohols, aldehyde, and certain amino acids

Back 22

Sweet

Front 23

A taste caused by acids.

Back 23

Sour

Front 24

Media methods used to inform the public of a product

Back 24

Advertising.

Front 25

A quality factor of food that includes taste, color etc.

Back 25

appearance