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Exam Prep 2024 Mscfsqm > 001 Bits > Flashcards

001 Bits Flashcards

1
Q

Molecular weight. Property of fat

A

saponification

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2
Q

Reaction between amino acid and reducing sugar

A

Millard brownie

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3
Q

Example of synthetic antioxidant

A

BHA(butylate Hydroxyanisole)

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4
Q

Inability to digest and absorb lactose

A

lactose intolerance

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5
Q

Esters of fatty acid with long chain monohydrate alcohol

A

wax

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6
Q

Non-Edible oil cork

A

jatropha

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7
Q

Linkage between amino acid forming the protein chain

A

peptide bond

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8
Q

Another name for vitamin k1

A

phylloquinone

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9
Q

Example of an oxygen absorber inactive packaging system

A

iron powder

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10
Q

Water hardness in the range of 0 to 75 ppm

A

soft water

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11
Q

Condition where all people at all time have physical, social and economical access to sufficient safe nutritionist food that means dietary needs

A

food security

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12
Q

Meat that is prepared according to Islamic dietary laws

A

halal meat

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13
Q

Starch that has been altered or treated to improve its property for specific applications

A

modified starch

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14
Q

Who came a third wear? Food usually grain such as rice is partially boiled before further processing

A

parboiling

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15
Q

The branch of science that studies the chemical processes and components in food

A

food chemistry

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16
Q

Lowest temperature at which a substance usually a flammable liquid can ignite and produce flame under specific test condition

A

flashpoint

17
Q

Process in which starch granules absorb water and swell leading to the thickness of liquid crucial step in cooking grains like rice

A

gelatinization

18
Q

Unsaturated fat with trans isomer fatty acid chain produced through hydrogenization of vegetable oil and are associated with an increase risk of cardiovascular disease

A

Trans fat

19
Q

Type of milk in which the fat content is reduced by adding skimmed milk and water to whole milk

A

toned milk

20
Q

Softening and weakening of bone primarily in children due to deficiency of vitamin D or calcium or phosphate

A

rickets

21
Q

Preservatives that are generally considered safe for consumption and have a bold spectrum of and the microbial activity (Salt, sugar, vinegar and certain natural components)

A

Class 1 preservative

22
Q

Antimicrobial agents used to inhibit the growth of microorganisms and prevent the deterioration of food

A

Class 2. Preservative

23
Q

Amount of water available for microbial and chemical reaction in a food product

A

Water activity(aw)

24
Q

Plastic material that can be broken down by microorganisms into natural substance such as water, carbon dioxide and biomass over time

A

Biodegradable plastic

25
Q

Graphical or mathematical representation that describes the relation between the equilibrium moisture content (EMC) often material and the relative humidity or water activity of the surrounding environment at a constant temperature

A

Sorption isotherm

26
Q

Goods that have a long lifespan and are designed to withstand repeated use over an extended.

A

Durability

27
Q

Goods that have a limited lifespan and are susceptible to deterioration or spoilage over time

A

Perishable

28
Q

In organic elements that are essential for the proper functioning of the human body

A

Minerals

29
Q

Mineral essential for formation and maintenance of strong bone and teeth

A

Calcium

30
Q

Mineral contributes to muscle and nerve functions support immune function.

A

Magnesium

31
Q

Mineral that maintains fluid balance, support nerve transmissions

A

Sodium

32
Q

mineral essential for formation of Hemoglobin in red blood cell

A

Iron

33
Q

Mineral that plays a role in immune function, wound healing, DNS synthesize, cell division

A

Zinc

34
Q

Mineral contributes the formation of red blood cells support immune functions. Maintenance of cognitive tissue

A

Copper

35
Q

Mineral essential force in the size of thyroid hormone

A

Iodine

Exam Prep 2024 Mscfsqm (11 decks)

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