001 Bits Flashcards
Molecular weight. Property of fat
saponification
Reaction between amino acid and reducing sugar
Millard brownie
Example of synthetic antioxidant
BHA(butylate Hydroxyanisole)
Inability to digest and absorb lactose
lactose intolerance
Esters of fatty acid with long chain monohydrate alcohol
wax
Non-Edible oil cork
jatropha
Linkage between amino acid forming the protein chain
peptide bond
Another name for vitamin k1
phylloquinone
Example of an oxygen absorber inactive packaging system
iron powder
Water hardness in the range of 0 to 75 ppm
soft water
Condition where all people at all time have physical, social and economical access to sufficient safe nutritionist food that means dietary needs
food security
Meat that is prepared according to Islamic dietary laws
halal meat
Starch that has been altered or treated to improve its property for specific applications
modified starch
Who came a third wear? Food usually grain such as rice is partially boiled before further processing
parboiling
The branch of science that studies the chemical processes and components in food
food chemistry
Lowest temperature at which a substance usually a flammable liquid can ignite and produce flame under specific test condition
flashpoint
Process in which starch granules absorb water and swell leading to the thickness of liquid crucial step in cooking grains like rice
gelatinization
Unsaturated fat with trans isomer fatty acid chain produced through hydrogenization of vegetable oil and are associated with an increase risk of cardiovascular disease
Trans fat
Type of milk in which the fat content is reduced by adding skimmed milk and water to whole milk
toned milk
Softening and weakening of bone primarily in children due to deficiency of vitamin D or calcium or phosphate
rickets
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)
Class 1 preservative
Antimicrobial agents used to inhibit the growth of microorganisms and prevent the deterioration of food
Class 2. Preservative
Amount of water available for microbial and chemical reaction in a food product
Water activity(aw)
Plastic material that can be broken down by microorganisms into natural substance such as water, carbon dioxide and biomass over time
Biodegradable plastic
