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Food Science > 5.1 > Flashcards

5.1 Flashcards

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1
Q

what type of natural pigment that is most commonly associated with carrots, peppers, and tomatoes?

A

carotenoids

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2
Q

Character impact compounds are single compounds that convey aroma of foods. The character impact compound that represents almond best is…

A

benzaldehyde

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3
Q

what is orthonasal perception

A

Aroma that is perceived by the nose before it enters the mouth

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4
Q

what is an example of a non-Newtonian food that shows change in viscosity as shear rate is increased

A

applesauce

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5
Q

A decrease in response under conditions of constant stimulation occurs with smell as well as taste. This decrease is called

A

adaption

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6
Q

The law of conservation of energy states that

A

energy cannot be created nor destroyed

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7
Q

what is selective breeding

A

animal biotechnology that facilitates breeding of the healthiest and most productive livestock but where the genetic makeup of the animal is not changed in any way

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8
Q

what are affective or hedonic tests

A

Examples of affective or hedonic tests include consumer tests to determine preferences for various food or beverage products. The “Pepsi challenge is an example of a preference test used in marketing research

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9
Q

Which term is related to the friction within a fluid that prevents it from flowing freely?

A

viscosity

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10
Q

Which type of papillae on the tongue does not have any taste buds

A

filliform

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11
Q

what is not considered a benefit of food biotechnology

A

increasing foods

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12
Q

how many calories are in a kilojule

A

239

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13
Q

This enzyme can produce better quality cheese than animal rennet, was approved by the FDA in 1990

A

chymosin

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14
Q

A sensory test in which 75-150 human subjects are asked if the product is liked or which sample is their preference would be called a

A

consumer acceptance test

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15
Q

Based on composition and the fact that microwave ovens are effective because they heat foods that contain water, what does not heat well in a microwave oven?

A

vegetable oil

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16
Q

what is NOT used as a water treatment method for food processing companies

A

genetic engineering

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17
Q

Combining DNA molecules from different sources into one molecule in a test tube is called

A

using recombinant DNA technology

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18
Q

The use of various scientific techniques to produce specific desired traits in plants, animals or microorganisms through the use of genetic knowledge is called

A

food biotechnology

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19
Q

The sensory scientist may use quinine to train panelists to recognize which taste?

A

bitterness

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20
Q

Sensory panels are used to measure quality because the results are relevant to

A

consumer acceptability

21
Q

One choice of units used by food engineers to measure heat energy is

A

kilo joules

22
Q

Small groups used to decide which product concepts to reject or develop are called

A

focus groups

23
Q

The hardness of unripe peaches, toughness of some meat cuts, and lumpiness of poorly mashed potatoes is related to which important quality characteristic?

A

texture

24
Q

Heat input that does not result in a change of state (freezing/melting or condensing/boiling) but is change that can be detected by touch is called

A

sensible heat

25
Q

how safe is food derived from healthy clones of cattle, swine and goats

A

The food products derived from healthy clones of cattle, swine and goats is as safe as food from non-cloned animals according to a risk assessment conducted by EPA, FDA and USDA in 2008

26
Q

The transfer of heat energy by electromagnetic radiation is exemplified by

A

sunlight

27
Q

a test method that is used to determine the level at which an ingredient can be detected or recognized is called a

A

threshold test

28
Q

what is an example of mass transfer

A

evaporation of water

29
Q

The type of discrimination test that is arranged for panelists to select the sample that has more or less of a particular characteristic is known as

A

paired comparison tests

30
Q

what is the focus of the field of psychometrics

A

evaluating thermodynamic properties of mixed gases present in air and an application of this is the evaporation of water from food

31
Q

Flavor is the combination of aroma and

A

taste

32
Q

The amount of heat energy necessary to speed up materials molecules enough to raise the temperature of a mass of the material by one degree celsius is known as

A

heat capacity

33
Q

A time-consuming sensory test that provides detailed quantitative information using 8-12 trained panelists who were screened for their acuity and answers the question of how products differ in sensory attributes would be called a

A

descriptive test

34
Q

Studying the effectiveness of zinc oxide nanoparticles against E. coli 0157:H7 is an example of food research related to

A

food safety

35
Q

This term describes a food or beverage product containing ingredients or structures that increase bioavailability of drugs or nutraceuticals

A

excipient food

36
Q

Which of the following is an example of a Newtonian food that shows no change of viscosity (thinning or thickening) as the shear rate is increased?

A

vegetable oil

37
Q

Which of the following food processing industries generates whey which may be converted into valuable by-products rather than useless waste products?

A

cheese manufacturers

38
Q

Arranging five samples in order of saltiness is an example of measuring data according to

A

rank

39
Q

What is not an example of a discrimination test?

A

hedonic test

40
Q

The type of discrimination test that is arranged for panelists to select the sample that is the most different is known as a

A

triangle test

41
Q

Which of the following is not used as a water treatment method for food processing companies?

A

bioprocessing

42
Q

Character impact compounds are single compound that convey aroma of foods. The character impact compound that represents vanilla best is

A

vanillin

43
Q

what is anosmia

A

The condition where some people lack or lose the ability to smell.

44
Q

what is thermal radiation

A

Thermal radiation describes the electromagnetic radiation that has been observed to be emitted at the surface of a body that has been thermally excited

45
Q

The form of energy associated with motion and is one of the two basic forms of energy is called

A

Kinetic energy

46
Q

Which term refers to the study of flow and deformation characteristics of foods?

A

rheology

47
Q

Besides having more trigeminal nerve endings that normal, supertasters have an extreme sensitivity to which chemical

A

n-propylthiouracil (PROP)

48
Q

The transfer of heat energy from molecule to molecule uses which method?

A

conduction

49
Q

Character impact compounds are single compound that convey aroma of foods. The character impact compound that represents banana best is

A

Isoamyl acetate

Food Science (5 decks)

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