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Food science > Lecture 3- food chemistry > Flashcards

Lecture 3- food chemistry Flashcards

1
Q

why do McDonalds burger not rot

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2
Q

what is water

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3
Q

what are the moisture contains of food

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4
Q

how do we measure the moisture content of foods

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5
Q

what is the chemical structure of water

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6
Q

what type of molecule is water and what does this mean

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7
Q

how many physical states does water have

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8
Q

what does water depend on

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9
Q

what is +ve & -ve role in food reactions

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10
Q

what is a polar solvent

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11
Q

what do high amounts of salts/sugars cause

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12
Q

what is function of water in food

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13
Q

water is water activity and what is the water conc in most foods

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14
Q

what is water holding capacity

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15
Q

what is moisture content

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16
Q

what foods have bound water and what food has free water and why

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17
Q

what is equation for Aw

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18
Q

what is freezing and drying a method of

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19
Q

what does an Aw below 0.65 mean

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20
Q

what does an below 0.3 mean

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21
Q

what is fat

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22
Q

how many calories are in nutrients

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23
Q

what is the function of fat

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24
Q

what 2 methods are used for finding the energy value of food

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25
what is calorimetry
26
what is proximate composition
27
what is a calorie
28
how may calories in a kcal
29
How can we turn kcal into kJ
30
how is fat measured
31
what is the composition of fats (lipids, at room temp, source, high in, degree of saturation, triglycerides)
32
what is the composition of oils (lipids, at room temp, source, high in, degree of saturation)
33
what is the structure of triglycerides
34
what is the classification of fats
35
how many kcal in 1 gram of fat
36
what are cis fats
37
what are trans fats
38
what does N3 and N6 play a role in
39
what is the function of lipids in food
40
what is the physical reaction of fats
41
what is the physical reaction of fats mainly affected by
42
what chemical reactions involve double bonds
43
what chemical reactions involve ester bond
44
what is emulsion
45
what are examples of O/W products
46
what are examples o W/O products
47
what is the fat sugar seesaw
48
what is protein
49
what are insects used for
50
how many types o protein does the body have
51
why does the body need protein
52
what are the main ingredient proteins
53
what is the structure of proteins
54
what are the 8 essential amino acids and why are they needed
55
what is transamination
56
what are proteins polymers of and what does shape and function determined by
57
what are the levels of protein structure and what do they look like
58
what is protein denaturation and what causes it
59
what can denaturation result in
60
what will albumins dissolve in
61
what does globulins dissolve in
62
what is the shape of albumins and globulins
63
what is the function of albumins and globulins
64
what is the source of albumins and globulins
65
what does the protein nutritive value depend on
66
what is the Biological Value (BV) of protein
67
how much is 16% nitrogen equal to
68
what are the functions o proteins in food
69
what is the Maillard reaction and what speeds it up and what is it used in
70
what can a Maillard reaction cause a loss in

Food science (15 decks)

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