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

Lecture 4- Food chemistry- carbs and vitamins Flashcards

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

A

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
what shape is amylopectin
26
where is starch found
27
is amylose a gel
28
is amylopectin waxy
29
what does the properties of starch depend on
30
what is the ratio of commercial starch
31
what plants can starch be found in
32
what 3 chemical reactions are related to carbs
33
what is Caramelisation
34
what is Dextrinization
35
what is Gelatinisation
36
what are 2 other browning reactions
37
what are the applications of CHO in food
38
Food companies will want to move with consumer trends with 2 main options...
39
what are some examples of CHO reformulation
40
what did the SCAN report for carbs and health say
41
what is the definition of vitamins
42
what are the main functions of vitamins
43
what vitamins cannot be synthesised in the body
44
what vitamins are fat soluble
45
what vitamins are water soluble
46
how is the amount of vitamins in food reduced
47
what are some specific examples for vitamins being lost from food
48
what 2 stages does the breakdown of amino acids occur
49
what % DHA is vitamin C activity
50
what % DKG is vitamin C activity
51
how do catalysts increase vitamin C loss
52
how do inhibitors decrease vitamin C loss
53
what is the equation for AA-->DHA-->DKG
54
Where Is vitamin D3 found
55
what Is the equation for vitamin D3 degradation
56
when is the maximum synthesis of 500 ug of vitamin D
57
why does excessive exposure to vitamin D not cause toxicity
58
why do people manipulate vitamins
59
what is the purpose of restoration
60
what is the purpose of fortification
61
what is the purpose of enrichment
62
what is Biofortification
63
what are minerals, what are examples o minerals and how much is needed a day
64
what are trace elements, what are examples, and how much is needed a day
65
what are poly(phenolic) compounds

Food science (15 decks)

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