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Food science > Lecture 4- Food chemistry- carbs and vitamins > Flashcards

Lecture 4- Food chemistry- carbs and vitamins Flashcards

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1
Q

what is the definition of carbs

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2
Q

what organic compounds make up carbs

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3
Q

what is the formula for glucose

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4
Q

what is the formula for table sugar

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5
Q

what is the formula for starch

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6
Q

where does dietary CHO come from

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7
Q

what happens in photosynthesis

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8
Q

what is the equation for photosynthesis

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9
Q

what carbs are found in cereal grains/potatoes

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10
Q

what carbs are found in fruit

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11
Q

what index relates to the free/accessible sugar

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12
Q

what is starch

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13
Q

what is fibre

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14
Q

what is non-digestible by human gastric and intestinal enzymes

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15
Q

what does Colonic fermentation of fibre produce

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16
Q

explain the classification of carbs

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17
Q

what are monosaccharides

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18
Q

what are disaccharides

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19
Q

what are oligosaccharides

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20
Q

explain the source, function and characteristics of different carbs

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glucose + fructose= fruits, honey
sucrose= beet and cane
lactose= milk and milk product
maltose= malt products
dextrins= hydrolysis product of starch
glycogen= meat products and seafood
cellulose= skeletal structure of plant cell (indigestible)

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21
Q

what are the Functions of simple sugars in foods

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22
Q

is starch a complex carbohydrate

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23
Q

what chains make up starch

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24
Q

what shape is amylose

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25
Q

what shape is amylopectin

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26
Q

where is starch found

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27
Q

is amylose a gel

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28
Q

is amylopectin waxy

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29
Q

what does the properties of starch depend on

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30
Q

what is the ratio of commercial starch

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31
Q

what plants can starch be found in

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32
Q

what 3 chemical reactions are related to carbs

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33
Q

what is Caramelisation

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34
Q

what is Dextrinization

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35
Q

what is Gelatinisation

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36
Q

what are 2 other browning reactions

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37
Q

what are the applications of CHO in food

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38
Q

Food companies will want to move with consumer trends with 2 main options…

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39
Q

what are some examples of CHO reformulation

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40
Q

what did the SCAN report for carbs and health say

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41
Q

what is the definition of vitamins

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42
Q

what are the main functions of vitamins

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43
Q

what vitamins cannot be synthesised in the body

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44
Q

what vitamins are fat soluble

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45
Q

what vitamins are water soluble

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46
Q

how is the amount of vitamins in food reduced

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47
Q

what are some specific examples for vitamins being lost from food

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48
Q

what 2 stages does the breakdown of amino acids occur

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49
Q

what % DHA is vitamin C activity

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50
Q

what % DKG is vitamin C activity

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51
Q

how do catalysts increase vitamin C loss

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52
Q

how do inhibitors decrease vitamin C loss

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53
Q

what is the equation for AA–>DHA–>DKG

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54
Q

Where Is vitamin D3 found

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55
Q

what Is the equation for vitamin D3 degradation

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56
Q

when is the maximum synthesis of 500 ug of vitamin D

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57
Q

why does excessive exposure to vitamin D not cause toxicity

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58
Q

why do people manipulate vitamins

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59
Q

what is the purpose of restoration

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60
Q

what is the purpose of fortification

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61
Q

what is the purpose of enrichment

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62
Q

what is Biofortification

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63
Q

what are minerals, what are examples o minerals and how much is needed a day

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64
Q

what are trace elements, what are examples, and how much is needed a day

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65
Q

what are poly(phenolic) compounds

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Food science (15 decks)

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