Presentation Questions Flashcards
Two types of protein found in milk are __________ and __________
Casein; whey
During digestion, depending on the amino acid at position 67 (histidine in A1 and proline in A2 beta-casein) there will be a release of a specific amino acid called __________ or __________ (abbreviation accepted)
Beta-casomorphin-7 (BCM-7); beta-casomorphin-9 (BCM-9)
A1 and A2 beta-casein variants are identical except for __________ at position 67
One amino acid
Human milk and A2 milk beta-casein both have __________ in position 67
Proline
There are 13 genetic variants of beta-casein in cow’s milk. The most prevalent ones are _____ and _____ beta-casein
A1; A2
Protein alternatives are considered __________ products
Sustainable
Alternative protein is protein-rich ingredients sourced from insects, fungi, __________ or through tissue culture
Plants
Chickpea protein contains __________ essential amino acids
8
____________________ gives mushroom a meaty flavour
Sulfur-containing amino acids
The acceptance of __________ alternative protein was the lowest
Insects
Kombucha has a biofilm called __________ that contains culture of bacteria and yeast
SCOBY
The recommended pH for the fermentation of kombucha is between __________ to prevent the overproduction of acetic acid
2.5-4.2
__________ acts as an energy source for yeast in order for the fermentation to commence, creating a by-product of ethanol and CO2
Sugar
Kombucha contains __________ soluble vitamins
Water
Kombucha has a __________ appearance as a result of SCOBY being present in the beverage
Cloudy
Smart packaging involves both __________ and __________ technology to detect quality changes and prevent food spoilage
Active; intelligent
Sensors in smart packaging can detect changes in levels of gases, __________, and temperature
pH
An edible coating is any material with a thickness of less than _____ mm
0.3
Two types of edible food packaging are edible __________ and edible __________
Films; coatings
The 4 techniques used to coat food are __________, __________, __________ and __________
dipping, spreading, spraying and wrapping
Reducing sugars and the amino acid __________ undergo a Maillard browning reaction which forms acrylamide
Asparagine
Acrylamide forms naturally in some foods during processing or cooking at __________ temperatures
High
Acrylamide is a cumulative __________ in rodents and humans
Neurotoxicant
According to the International Agency for Research on Caner, acrylamide is classified as a “probable human __________”
Carcinogen
To mitigate acrylamide exposure, Health Canada advises to limit __________ or deep-fried foods and snacks
fried
The microbiome refers to the entire __________, microorganisms and genomes
Habitat
Microbiome composition and __________ is important for gut health
Diversity
A __________ of the gut microbiome can lead to the development of diseases
Dysbiosis
Not all ____________________ are considered prebiotics
Dietary fibers
Health Canada recommends taking at least __________ million colony-forming units per day to benefit from probiotics
100
The microbes that are most sensitive to pressures are __________, __________ and __________
Molds, Yeats and parasites
Foods going through this processing contain a minimum moisture content of __________
40%
The temperature during HPP can be set between _____ and _____ degrees C
0 and 100
Microorganisms lose the ability to continue cellular functions like __________, __________ and __________
DNA replication, transcription and translation
The exposure times at selected pressures can range from a __________ to more than _____ minutes
Millisecond; 20 minutes
Antibiotics are used to treat __________ not viral infections
Bacterial infections
Livestock use antibiotics to treat illness but to minimize the risk to humans they must wait for the drug to __________ and be excreted
Metabolize
All foods that at one point were treated with antibiotics are __________ to consume
Safe
Food poisoning from antibiotics bacteria can come from __________ waste
Animal
__________ is one of the major contributors to antibiotic resistance
Livestock
Plant based meat and meat replacers contain less vitamin _____ compared to conventional meat
B12
The name “clean meat” or “lab-grown meat” can suggest that this method of meat production is __________
Slaughter-free
Artificial meat is made by taking a __________ from a live animal, which frees the stem cells giving them the ability to proliferate and convert themselves into different types of cells
Biopsy
Meat replacers and artificial meat place a large emphasis on __________ properties to mimic conventional meat
Organoleptic
The nutritional content of cultured meat can be controlled by altering the ratio of saturated fatty acids and ____________________
Polyunsaturated fatty acids
Aquaculture refers to the use of __________ to raise aquatic plants and animals by humans according to the ____________________ of the farmed objects and the __________ of the water environmental conditions
Techniques; ecological habits; requirements
There are two main fish farming systems, which are __________ and __________
Intensive fish farming; extensive fish farming
Once people consume fish with antibiotic overuse, ____________________ will be transmitted to humans and cause some diseases cannot be treated by the current antibiotic
Resistance gene
The wild salmon population that passes through the fish farm are easily exposed to __________, which is a parasite that lives on the bodies of salmon and feeds on their __________ and __________
Sea lice; blood; flesh
Indoor factory fish farming has a high-quality recirculation system, which is called ____________________
Recirculating aquaculture system (RAS)
Aflaxtoxin is produced by the fungi __________ flavus and __________ parasiticus
Aspergillus; Aspergillus
The food categories most commonly intoxicated with aflatoxin include __________, __________, __________, and __________
Cereals, dried fruit, nuts and spices
Mycotoxins are toxic substances produced by __________ spores
Fungal
Chronic health effects of mycotoxins may include __________ and __________
Hepatotoxicity; nephrotoxicity
According to Health Canada, the maximum level of aflatoxin allowed in nut and nut products is ____________________
15 parts per billion
Biofuel demand has had a significant and increasing impact on __________
Global food systems
Fuel can be made from food-related sources substances in many ways, including through the help of __________
Microorganisms
Biofuels are produced by the growth of plants that absorb __________ from the atmosphere
Carbon dioxide
The production of biofuel feedstocks, could increase water pollution from __________ and __________
Nutrients and sediments
Biofuels have lower __________ gas emissions than traditional fossil fuels
Greenhouse
