All Weeks AI Made Flashcards
What are isoprenoids?
Plant-derived phytochemicals with isoprene units, like carotenoids, which have antioxidant properties.
What are phenolic compounds?
Plant-based chemicals like flavonoids with antioxidant properties, found in many fruits and vegetables.
Why are tocopherols important in food?
Known as Vitamin E, they act as antioxidants, inhibiting lipid oxidation.
What role does Vitamin K play in the body?
It assists in blood coagulation by synthesizing essential proteins.
What are phytosterols?
Plant compounds similar to cholesterol, which can help regulate cholesterol absorption.
What is an E number?
A code assigned to approved food additives in the European Union.
What chemical structure gives a sour taste?
Organic acids with carboxyl groups produce a sour taste.
What is the source of umami taste?
Compounds like inosinate and guanylate, which enhance savory flavors.
How does molecular structure affect food color?
The absorption and reflection of specific light wavelengths, due to conjugated double bonds, determine color.
What determines sweetness in compounds?
Dipolar compounds that form intermolecular hydrogen bonds create a sweet taste.
What is the relationship between hue and molecular structure?
The wavelength absorbed by a molecule determines the perceived hue.
What affects the brightness of a food color?
The sharpness of the UV-Vis absorption band; narrow bands produce brighter colors.
Why is synthetic food color used over natural color?
Synthetic colors offer consistency and undergo rigorous safety testing.
What is the purpose of antioxidants in food?
To prevent oxidation, especially in fats and oils, and delay spoilage.
What are nitrates used for in food preservation?
As antimicrobials in cured meats, though they can form carcinogenic nitrosamines.
How do fungicides work?
By preventing fungal growth, often by inhibiting respiration or protein synthesis in fungi.
What are the two main concerns with synthetic pesticides?
Acute toxicity (immediate harm) and chronic toxicity (long-term effects).
Why are organophosphate insecticides widely used?
They break down quickly in the environment and are effective against a broad spectrum of insects.
What causes some texture and appearances in lipid such as chocolate?
Cystalisation: as in chocolate’s smoothness or shine.
What causes lipids to crystallize in different forms?
Cooling rate and molecular symmetry influence crystal structure.
Why is aeration important in food?
It increases volume and creates a light, airy texture, as in whipped cream.
How do carbohydrates impact food preservation?
High sugar concentration reduces water activity, inhibiting microbial growth.
What factors influence lipid crystallization in food?
Fatty acid chain length, saturation, and cooling rate all affect crystallization.
What role does gelatinization play in food processing?
Starch granules absorb water and swell, thickening the mixture.
What is an emulsion?
A mixture of two immiscible liquids, typically oil and water, where one is dispersed in the other.
Why are surfactants important in emulsions?
They stabilize emulsions by reducing surface tension and helping mix immiscible liquids.
What is emulsion homogenization?
The process of forcing two immiscible liquids to form a stable emulsion.
What is the Hydrophilic-Lipophilic Balance (HLB)?
A measure of a surfactant’s affinity for water versus oil, guiding emulsion stability.
How does HLB values affect emulsion surfactants?
Surfactants with higher HLB values stabilize O/W emulsions, while lower HLB favors W/O.
What are common examples of emulsifiers in food?
Lecithin and sorbitan esters, which help stabilize emulsions in products like ice cream.
Why is surface tension important in emulsions?
Lowering surface tension improves mixing of immiscible liquids and stabilizes emulsions.
What is Ostwald ripening?
Growth of larger emulsion droplets at the expense of smaller ones, seen in aged emulsions.
What is water activity in food?
The amount of free water available, influencing microbial growth and food stability.
Why is controlling water activity important in food preservation?
Lower water activity prevents microbial growth, extending shelf life.
What is a phase diagram used for in food science?
To show states of water at various pressures and temperatures, aiding in food freezing.
How do anti-freeze proteins function in frozen foods?
They prevent large ice crystals from forming, maintaining texture in products like ice cream.
What is vicinal water?
Water that is tightly bound within food structure and does not freeze above -40°C.
What is the difference between bound and free water in food?
Bound water is trapped within food structure, while free water can support microbial growth.
How is water activity measured?
Techniques like gravimetric methods, Karl-Fischer titration, and spectroscopy are used.
How does freezing affect water activity in foods?
Water activity is not relevant as water is immobilized in frozen foods.
What is the purpose of drying food?
To reduce water activity, making it unsuitable for microbial growth and extending shelf life.
How does molecular mobility affect food stability?
Lower molecular mobility, as in freezing, increases food stability and shelf life.
What are saponins?
Plant compounds that create a soap-like foam when mixed with water; they have antioxidant and anti-inflammatory properties.
What are flavonoids?
A type of phenolic compound known for antioxidant effects, commonly found in fruits and vegetables.
What is adhesion in food science?
The ability of a substance to stick to other surfaces, important in processes like coating foods.
What is aeration, and why is it important in food?
The process of incorporating air into foods, which increases volume and creates a lighter texture.
What does binding mean in food processing?
The ability of ingredients to hold or stick together, important for food structure and texture.
What is coagulation in food science?
The transformation of proteins from a liquid to a solid state, often seen in cooking eggs or dairy.
What is emulsification?
The process of mixing two immiscible liquids, like oil and water, to form a stable mixture.
What is leavening, and why is it used?
A process that produces gas in dough, causing it to rise and create a light texture, as with baking powder.
What is gelatinisation in cooking?
The process where starch granules absorb water, swell, and thicken a mixture, commonly in sauces and puddings.
Examples of macro-nutrients
Ca, Na, K, Mg, Cl, P
Examples of micro-nutrients
Fe, Zn, Cu, I, F
Examples of trace-nutrients
Manganese, Molybdenum, Selenium
