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225 Cards in this Set

  • Front
  • Back
Is the study of raw food materials and their behavior during formulation, processing, packaging, storage and evaluation as consumer products.
Food Science
Food science is applied interdisciplinary study of...
biology
chemistry
physics
engineering
Is the study of how the body uses foods after we eat them to promote and maintain health.
Nutrition
Involves processing, packaging and preserving foods from harvest to consumption
Food processing technology
Was the first large scale food preservation industry
Canning
Who developed canning?
Nicholas Appert in 1700’s
Saved many babies whose mother died during labor and delivery and helped feed Civil War soldiers
Canned Milk
Who developed canned milk?
Gale Borden
Greatly improved quality of preserved foods
Refrigeration and Freezing
Pioneered Refrigeration and Freezing
Clarence Birdseye
Adulteration of meats was exposed by...
Upton Sinclair’s book, The Jungle, and led to the 1906 Food and Drugs Act and the Meat Inspections Act.
Include research, product development, quality assurance, sanitation and safety, processing, packaging, transportation, management and sales.
Food Scientist work opportunities
Are foods that provide health improvement or disease prevention.
Nutraceuticals
Are naturally occurring plant-derived chemicals thought to be beneficial to health. Fruits & vegetables have many of these.
Phytochemicals
Major food components include water, carbohydrates, lipids and proteins.
Macronutrients
Minor food amounts include vitamins, minerals and phytochemicals.
Micronutrients
Was developed to help plan what and how much to eat on a daily basis.
Food Guide Pyramid
______ follows the well accepted ________ ________ which leads to _________ __________
Research, Scientific Method, Scientific Principles
Scientific Method
Question
Hypothesis
Testing
Observation
Analysis
&
Drawing conclusions about the original hypothesis.
Develops important communication and accountability skills and is greatly desired by employers for coworkers as well as customers.
Teamwork
Project Management
Budget
- money, personnel, materials & equipment

Schedule
- start, stop and interim steps in proper sequence

Specifications
- must be very specific, should be in writing, there is no endpoint if no written specs
Requires more budget, more time or different specs
Scope Change
Food categories in food industry
(grouped by functional and chemical properties)
Food Guide Pyramid categories
(grouped by nutritional properties)
Milk and juices are more_______ ______ than many other beverages
nutrient dense
nutrient dense
have more nutrients per calorie count.
% soluble solids in solution (measured by a hydrometer or refractometer).
Degrees Brix
breaking sucrose molecule into glucose and fructose with acid or enzyme (invertase).
Sucrose inversion
Brix /Acid Ratio
(sweet/sour) is important to flavor of beverages & fruits especially.
_____ _____ are nutrient dense, shelf stable and inexpensive and for the base of most diets.
Cereal grains
Expansion of gasses causes a light airy texture in baked products.
Leavening
Refers to amino acid content of
Biological Value
Standard which other biological values are measured against
egg
Refers to the degree to which nutrients are digested and absorbed by the body.
Bioavailability
Are high in water, vitamins, minerals and fiber while being low in protein, fat and calories.
Fruits and Vegetabels
Optimum color, flavor and texture.
Ripeness
Condition of plant foods at harvest.
Maturity
Deterioration in quality of living plant tissues after harvest.
Senescence
Quality Indicators of fruits and vegetables:
Viscosity
– measurement of flow due to solids content, particle size, pectin or starch content.

Color
– typical and consistent at ripened stage.
pH and titratable acidity – influences flavor and spoilage.

Flavor and odor
– fresh, unspoiled with no off-flavors or off-odors.

Degrees Brix
- % soluble solids from soluble sugars.
Are a concentrated sugar and calorie source
Dried Fruits
Can replace water with sugar in dried fruits using heat and pressure to improve flavor, color and texture.
Infusion Process
Beans and peas, good quality protein,high fiber, low fat and calorie compared to meats.
Legumes
Is the primary oilseed in U S.
Soy Oil
Products are often used as meat substitutes in U S.
Soy protein
Provide protein, fiber, vitamins, minerals and unsaturated fatty acids, but many are high in fats and calories.
Nuts
Are valuable sources of complete proteins, as well as vitamins and minerals
Meats
A collection of protein fibers held together by connective tissues of collagen and elastin.
Muscle
______ have 2 phases one dispersed droplets within the continuous phase, but these are unstable and separate without an ________ where one end likes water and the other likes fat.
Emulsions, emulsifier
Contain finely chopped meats mixed with water and fat i.e. hot dogs or lunch meats
Comminutated meat emulsions
Both tend to be low in connective tissue and highly perishable.
Seafood includes finfish and shellfish
_____ is converted to ______ as seafoods deteriorate causing fishy odor.
Trimethylamine,
triethylamine
High in salmon and other fatty fish, tend to be heart healthy, but polyunsaturated fatty acids tend to be unstable and get rancid quickly.
Omega-3 fatty acids
Are a standard for compete protein
Eggs
Are primarily water and high quality complete protein
Egg Whites
1/3 of weight of egg, have cholesterol, fat and protein and 2/3 of the calories.
Egg Yolks
have thick white that resists spreading upon breaking
Fresh high quality eggs
non-destructive way of checking egg quality.
Candling
Is an emulsion of fat in watery serum
Milk
________ _______contains many short chain fatty acids.
Milk fat
Is milk sugar and is not very sweet or soluble. It may crystallize out of solution causing sandiness texture in some foods.
Lactose
Is due to lack of lactase enzyme.
Lactose Intolerance
Is the major milk protein and it precipitates at pH 4.6 or in the presence of the rennin enzyme making curds and whey (cottage cheese).
Casein
Are a standard for compete protein
Eggs
Are primarily water and high quality complete protein
Egg Whites
1/3 of weight of egg, have cholesterol, fat and protein and 2/3 of the calories.
Egg Yolks
have thick white that resists spreading upon breaking
Fresh high quality eggs
non-destructive way of checking egg quality.
Candling
Is an emulsion of fat in watery serum
Milk
________ _______contains many short chain fatty acids.
Milk fat
Is milk sugar and is not very sweet or soluble. It may crystallize out of solution causing sandiness texture in some foods.
Lactose
Is due to lack of lactase enzyme.
Lactose Intolerance
Is the major milk protein and it precipitates at pH 4.6 or in the presence of the rennin enzyme making curds and whey (cottage cheese).
Casein
____ are used to make various cheeses.
Curds
Has water soluble proteins and lactose and has become a valuable food ingredient.
Whey
Is a complex colloidal system of emulsion and foam.
Ice Cream
Is made by churning cream and is a water in oil emulsion.
Butter
Contains plant oils rather than milk fat & may require hydrogenation to solidify them.
Margarine
May not meet the Standard of Identity for butter or margarine requiring 80% fat
Spreads
________ of cheese = controlled ageing and dehydration to develop flavor and texture.
Ripening
Include cottage cheese, cream cheese and Roquefort.
Natural soft cheeses
Are aged more to develop flavor and texture.
Natural hard cheeses
Has cocoa butter
Chocolate
With small fine sugar crystals – careful
agitation yields smooth texture i.e. fudge or divinity
Candies are crystalline
Form from slow cooling of hot syrup without agitation prevents sugar crystals for forming i.e. jelly beans or gummy bears.
Non crystalline candies
Can result from too little or too much nutrients and calories
Malnutrition
Were developed for promoting health
Dietary Guidelines
Is a visual representation of a healthy diet
Food Guide Pyramid
Begins once food is consumed through the processes of digestion, absorption, transport and metabolism.
Nutrition
Hydrolysis breaks foods down into smaller, simpler compounds – much is accomplished by enzymes helping reactions to occur faster.
Digestion
Refers to the degree to which digested and absorbed.
Bioavailability
Occurs primarily in small intestine
Absorption
__________ of small molecules (carbohydrates and amino acids) occurs primarily in _________
Transport, Blood
Larger fat molecules must associate with protein to keep them suspended and are initially transported in the _______
lymph
________ – constant conditions in body are controlled by:
_________ – chemical messengers created in one tissue targeting an action in another tissue i.e. gastrin, secretin and cholecystokinin.
Homeostasis, Hormones
____________ ____________was established by FDA in 1973 and focused on micronutrient content of food to prevent deficiencies. Revised in1990 focused more on macronutrients and calories. Revised again in 2005 to focus more on balance of energy, nutrients and exercise.
Nutritional Labeling
Shows how food fits total diet & is based on standard 2000 cal/day
% Daily Value
Lists foods in order by weight from most to least, potential allergens and specific food colors must also be listed.
Ingredient Labels
______ is the most critical nutrient
Water
_____ are charged mineral elements dissolved by water that maintain intracellular and extracellular water balance
Electrolytes
_______ and _____ are our basic energy fuels for daily activities
Carbohydrates and Fats
________ _______ are glucose, fructose and glactose.
Simple carbohydrates
_________ are sucrose, maltose and lactose.
Disaccharides
________ ________ include glycogen, starch and cellulose
Complex Carbs
All except _______ are converted to glucose by the human liver
cellulose
_____ ______ is the undigested residue of plants and tends to have beneficial health effects in proper amounts
Dietary fiber
______ _________causes a rise in blood sugar soon after food consumption.
Glycemic effect
Lipids (fats) supply essential ___________ ______ that bodies cannot make
fatty acids
More chemical energy is stored in _____ bonds than ____ bonds yielding more calories in fats
C-H, C-O
Have one water loving end and one fat loving end.
Emulsifiers
Most body and dietary fats are in form of ______ with 3 fatty acids attached to a glycerol backbone.
triglycerides
Have every Carbon saturated with hydrogen thus no double bonds and are often solid at room temperature.
Saturated fats
Have 1 double bond – seem particularly heart healthy.
Monounsaturated fats
Have 2 or more double bonds and are oils fluid at room temperature
Polyunsaturated fats
Acids from fish, flax and walnuts seem heart healthy
omega 3
Acids from soy and vegetable oils – Americans not short on these
omega 6
Lipid with protein associated to keep fat suspended in watery body fluids.
Lipoproteins
______ _______ seems associated with low fat, low saturated fat and low trans-fat diets
Heart health
_____ seem to lower good cholesterol (HDL’s) and raise bad cholesterol (LDL’s). They are linear molecules that pack together as solids and are created in process of hydrogenation of fats.
Trans-fats
______ are chains of amino acids which have unique side chains.
Proteins
(9 in humans) must be present in the diet as body does not synthesize them.
Essential amino acids
Amino acids are joined by
peptide bonds
____ ______in the body occurs after amino acids are digested and absorbed.
Protein synthesis
_____ ________in the body occurs after amino acids are digested and absorbed.
Protein synthesis
_____ _______contain all the amino acids necessary for protein manufacture.
Complete proteins
Animal proteins and _______ ________of plant proteins (i.e. beans + grains) can be complete in amino acid profiles.
complementary mixtures
______ ________is a measure of protein quality. Egg protein is very complete and digestible and has BV=100 making it a standard.
Biological Value
_____ _______is necessary to keep bodies healthy; protein in = protein out unless growth demands more in.
Nitrogen balance
_______ are small but critical organic compounds.
Vitamins
Many B vitamins act as ______ in energy metabolism
coenzymes
include 8 B vitamins and C
Water-soluble vitamins
include A,D,E & K
Fat-soluble vitamins
__________ are inorganic compounds that are necessary to make things work in the body.
Minerals
Is the chemical reactions that occur within the body
Metabolism
Carbohydrates and protein =
Fats =
Alcohol =
4 calories/gram
9 calories/gram
7 calories/gram
Dietary goals suggest ____ or less calories from fats, ____ from carbohydrates & ____ from protein.
30%
55-60%
10-15%
_____ ___________should increase the individual’s ability to work and build muscle, but many claims are unproven scientifically.
Ergogenic aids
______ is a basic science describing foods and reactions.
Chemistry
_____ are 2 or more elements chemically bonded together
Compounds
____ are 2 or more substances combined physically rather than chemically
Mixtures
_____ ________are the forces that hold atoms together and store energy.
Chemical bonds
Bonds form because atoms want to share electron pairs making them more ______
stable
____ ______are strong and form the backbone of food molecules.
Covalent bonds
______ _______transfer electrons between reactants forming charged ions.
Ionic bonds
Cations are ____
Anions are _____
+
-
_______ _______ are unequal sharing of the electrons between 2 different molecules and are relatively weak
Hydrogen bonds
_____________ reactions form larger molecules from smaller ones and yield a molecule of water.
Composition (condensation)
_________ reactions form smaller molecules from larger ones by inserting water across a bond.
Decomposition (hydrolysis or digestion)
Are biological catalysts with active sites that make reactions occur by reducing activation energy
Enzymes
______ reactions are coupled to facilitate movement of electrons or oxygen.
Oxidation-Reduction
__________ reactions join many molecules together into compounds of high molecular weight. Good for forming films.
Polymerization
________ reactions add molecules across double or triple bonds which are more reactive than single bonds.
Addition
_____ __________are physical and chemical properties of food molecules that affect behavior of foods.
Functional properties
________ is the universal biological solvent dispersing and carrying other food molecules and is an excellent heat transfer medium.
Water
__________ is a dipolar molecule with a – charge on the oxygen and a + charge on the hydrogen thus affecting freezing point, vapor pressure and boiling point.
Water
_____ hydrogen bonding helps dissolve and disperse ingredients.
Solubility
Water surrounds and interacts with solutes acting as a carrier and diluent
Hydration
__________ molecules are attracted to water and fat.
Amphiphylic
In water amphiphilic molecules form _______ clusters of molecules with hydrophobic ends toward center away from water.
micelles
_________ molecules are attracted water.
Hydrophylic
___________ molecules are attracted to fats.
Hydrophobic
Forms of water in foods:
Free water
- lightly trapped and easily removed.

Adsorbed water
- attached by hydrogen bonding to hydrophilic molecules.

Bound water
- tightly bound in chemical structure and does not exhibit typical properties of water.
Indicates availability of water to enter microbial, enzymatic or chemical reactions. It affects the shelf life and texture of food.
Water activity
Graphs that measure water activity against % moisture allow prediction of storage stability and packaging requirements of a food.
Moisture Sorption Isotherms
A 2 phase system that normally does not mix (fat & water).
Emulsion
Water conducts thermal (kinetic) energy to molecules.
Water is used in many lower fat systems, but may change other properties.
Heat transfer
Temperature where a change in mobility of water and other molecules occurs.
Glass transition temperature
_____ __________ come in many forms and have many functional properties.
Food acids
Attraction for moisture (acids are low in this property).
Hygroscopicity
_____ ________ have a small amount of H+ ions dissociated from them.
Weak acids
____ _______ have a large amount of H+ ions dissociated from them.
Strong acids
_____ ________ expresses degree of dissociation.
Ionization constant (Ka)
____ _____ form from organic acids + metal ions and can affect food quality.
Organic salts
______ are a solution of a weak acid and its salt at a pH where it can maintain that pH despite large amounts of base added.
Buffers
_______ causes a rise in dough due to expansion of gases
Leavening
Critical Properties of Leavening
Neutralizing value (amount of sodium bicarbonate neutralized by 100 parts of leavening acid) and

Dough reaction rate (speed of activity and amount of carbon dioxide released)
______ ________ is a mixture of baking soda and acid.
Baking powder
Rises once when water is added and again with heat of baking.
Double acting baking powder
Food acids are ____
sour
______ is the negative log of hydrogen ion concentration, 7 is neutral, lower is acid, higher is basic.
pH
_______ acidity is total acidity of free and bound hydrogen ions.
Titratable
A _____ _______ food has a pH of 4.6 or lower.
high acid
______ foods have acid added i.e. pickles have vinegar added
Acidified
_____ foods have pH 4.6 or higher
Low-acid
_____ foods are subjected to action of microorganisms to lower pH.
Fermented
_____ ______ = organic alcohols
Simple sugars
________ = glucose, fructose and galactose.
Monosaccharides
________ are 2 monosaccharides joined by a glycosidic bond.
Functional groups include :
Disaccharides
_____________ __________ Indicates level of reducing sugar present
Dextrose equivalent
Browning reactions:
Maillard reaction between reducing sugar & amino acid (non-enzymatic) which goes through a condensation, rearrangement and polymerization reactions

Caramalization from heating sugars and dehydrating them
Solid form depends on moisture, temperature and concentration.
Smooth texture requires small crystal size – large crystals are grainy
Crystallization
________ have an affinity for moisture. These hydrogen bond with water making it less available for microbial growth.
Humectants
__________ refers to attracting and retaining moisture.
Hygroscopic
_______ of the ________ group causes a loss of sweetness.
Oxidation, aldehyde
________ of the __________group forms a moderately sweet sugar alcohol.
reduction, carbonyl
_______ usually have 40 or more sugar units.
Polysaccharides
_______ have 10 or fewer sugar units.
Oligosaccharides
Starch paste goes through stages of development:
Swelling - with water and heat

Exudation – loss of water

Disruption – breaking up of the starch crystal
Irreversible disruption of starch granules due to heat and water – i.e. baking bread.
Gelatinization
Cooling and thickening of a starch gel paste. i.e. pudding or gravies
Gelation
Reassociation of starch into crystals making a more solidified or rubbery structure.
Retrogradation
Weeping of a liquid from a gel.
Syneresis
______ are not very soluble in water, but are soluble in organic solvents.
Lipids (fats)
________ or _______ are the primary form of food and human body fat – 3 fatty acids attached to a glycerol backbone.
Triacylglycerols, triglycerides
_______ _____have Hydrogen attached at all possible places on Carbon chain
Saturated fats
__________ ______have some double bonds
Unsaturated fats
_____ _____ bonds have a single bond between them
Conjugated double
___ ____ _____ have a U shape and are liquid at room temperature
Cis fatty acids
___ ____ ____ are linear and pack together forming solids at room temperature
Trans fatty acids
_____ _______ is temperature where solid becomes liquid. Shorter chains and more unsaturation produce lower melting points
Melting point
________ ______ are soft and pliable at room temperature.
Plastic fats
______ contributes to food flavors and acts as a flavor carrier.
Fat
____ is a mild off-flavor due to oxidation.
Reversion
______ _____ is a stong off-flavor.
Oxidative rancidity
__________ are polar fats with 1 end liking water (hydrophilic) and the other liking fats (lipophyllic). They work well as ________ which keep fats suspended in watery media.
Phospholipids, emulsifiers
_____ have low melting points and serve as edible coatings
Waxes
Chemical reactions of fats:
Fractionation
Hydrogenation
Hydrolysis
Acrolein
Hydrolytic
Interesterification
Oxidation
Decomposition
_______ value indicates level of oxidation in fats.
Peroxide
_______ is when heat, light or metals trigger chain reaction leading to rancidity.
Lipoxidation
______ (long chains of lipids) occurs at the ______ _____(temperature where heating causes fats to smoke.
Polymerization, smoke point
Functional Properties of Lipids
Aeration – mixing solid plastic fats incorporates air into mixtures.

Crystallization – each fat contains characteristic melting & solidification temperatures

Emulsification – help keep fats suspended in watery solutions

Flavor – fats contribute flavor and carry many flavoring compounds

Heat transfer – frying fats work very fast

Mouthfeel – fat is a lubricant

Plasticity – softness at a given temperature. Improper tempering or cooling of fats affects crystal structure and texture.

Tenderization – baked goods with fat have softer crumb structure.
_____ are polymers of amino acids joined by peptide bonds
Proteins
_______ _____ combine with a non-protein material i.e. lipoproteins
Conjugated proteins
Protein Structure
Primary is the linear sequence of amino acids.

Secondary refers to either –helix or β-sheet structures

Tertiary refers to the overall 3-D shape achieved by hydrogen and disulfide bonds.

Quaternary refers to more than 1 polypeptide chain making up a structure i.e. collagen triple helix structure
________ occurs with the heating or acid resulting in unfolding the chain and loosing functional properties i.e. cooking an egg white.
Functional properties of proteins:
Denaturation
Functional properties of proteins:
Buffering proteins have lots of charges and may act as acids, bases or both

Coagulation is precipitating or solidifying of fluid protein structures

Emulsification – proteins can attract water and fat thus stabilizing emulsions

Enzymes – protein molecules that act as catalysts speeding up reactions.

Fat reducers – microparticulated proteins from milk or eggs.

Foaming – eggs, milk and soy can incorporate lots of air

Gelation – protein-protein or protein-solvent interactions i.e. yogurt

Hydrolysis – produces amino acids

Solubility – is affected by pH and temperature

Water-holding capacity – protein is affected by pH, temperature and salt