Introduction to food science Flashcards
The study of the chemical, physical and microbiological nature of foods and any transformation that food undergoes as reflected in its characteristics and properties
Food Science
The study of the chemical, physical and microbiological nature of foods and any transformation that food undergoes as reflected in its characteristics and properties
Physiological
any substance when eaten sustains life and nourishes the body
biological
any substance that satisfies the human senses as well as emotional needs
socio-cultural
Agricultural products grown and processed without using growth hormones, antibiotics, or petroleum-based or sewage sludge-based fertilizer
Organic Food
A food product made without chemical or artificial additives
Natural Food
Collective term for all the attributes or characteristics of a food which determine whether it is acceptable or not
Food Quality
A substance added intentionally or unintentionally to food that becomes part of the food and affects its character
Food Additive
Food or beverage that imparts a physiological benefit that enhances overall health, helps prevent or treat a disease or condition, or improves physical/mental performance
Functional Food
Chemical compounds in plants that are important to promote healthful reactions in the body but are not classified as nutrients required for life and growth
Phytochemicals
Plant or animal foods developed by genetic manipulation to alter nutrient levels or other characteristics
GMO
Mixture produced by scattering one material in another and this could be homogenous and heterogeneous
Dispersion
Foods which contain a live microbiological culture either as a result of fermentation or as an intentional addition by the manufacturer; healthful for normal intestinal function; prevent harmful bacteria from causing disease
Probiotic Foods
Non-digestible carbohydrates that act as food for probiotics
Prebiotics
substances that do not flow under moderate stress; state of matter which is in comparatively low energy state; molecules move slowly within a defined space
Solids
substances which exhibit flow properties
Liquids
– the distance between molecules is extremely great; molecules move constantly and relatively faster than molecules in liquids; have the ability to increase in volume and develop pressure as heat is applied
Gases
a uniform liquid mixture containing a solute and a solvent
True solutions
a two-phase system in which particles called micelles (discontinuous phase) have diameters between 1 millimicron and 0.1 micron
- the dispersing medium may be gas, liquid or a solid substance containing either gas, liquid, or solid micelles
Colloidal Systems
Brownish in red cooked meats
Metmyoglobin
Pink red in cured meats
Nitrosomyoglobin
Different hues of brown
Tannins and other phenolic compound
Greenish tinge
Riboflavin
Black color in pigments found in food
Sepia
heat causes coagulation and eventual denaturation of protein in foods like meat, eggs, poultry
Protein
fats can be removed or absorbed; overheating results in the formation of acrolein w/c is the characteristics flavor of burnt oil; reheating oil causes lowering of the smoke point and reversion of flavor
fats
with water when heated, results in an increased in viscosity in the process called gelatinization (moist cooking) and therefore, is useful as thickener or binder;
with (dry heat), such as roasting or toasting, starch is changed to dextrin in the process of dextrinization
starch
sucrose added w/ water raises boiling point
- At 160˚C, the sucrose concentration is 100%; at temperatures above 160˚C (melting point of sugar) sugar melts and sucrose changes color from white to brown
sugar
Temperature change of food from room to cold to frozen affects both the functional and eating qualities of food such as difficulty in separating egg white from the yolk; meat improves tenderness and flavor when frozen; softening of fruits and vegetables occur during cold storage and freezer burn occurs
Effect of Cold
Chlorophyll changes into undesirable olive green color
Too acidic jelly will result to syneresis
Viscosity and texture are affected such as vinegar and citric acid reduce the thickness of the hot starch paste and the firmness of the cooled paste; this is why accurate measurement of acid in starch-thickened products like pie filling is critical, otherwise the product becomes “runny”
Effect of Acid
Physical and Mechanical Treatment
Agitation and stirring
Whipping or beating
Kneading
introduces air into a mixture resulting in tenderness and greater stability as foam cakes
Whipping or beating
allows alignment of the gluten network resulting in tenderness in baked products and allows gas produced by the yeast during fermentation to get trapped in the gluten network w/c is responsible for the volume of the read when baked
Kneading
Study of microscopic organisms and their activities, their characteristics and their beneficial and harmful effects to food and man
Food Microbiology
An illness resulting from ingestion of food containing large numbers of living bacteria or other microorganisms
Food Infection
Caused by the ingestion of toxins or poisonous substances produced by pathogenic microorganism
Food Intoxication
A disease of an infectious or toxic nature caused by the consumption of food and water
Foodborne Illness
The occurrence of two or more cases of a similar illness resulting from ingestion of a common food
Outbreak
The overall quality of food fit for consumption
Sanitary quality; freedom from pathogenic microorganisms; toxins and other biological hazards; absence of physical and chemical contaminants, and safe level of food additives
Food safety
Unicellular (one-celled) living things.
Microorganism
The unintended presence of harmful substances in food or drink
Contamination
The transfer of germs or microbes from one food item to another via a nonfood surface or equipment
Cross-contamination
