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Food Science > Test Four, Chapters 10, 11, Turkey, GMOs, 13? > Flashcards

Test Four, Chapters 10, 11, Turkey, GMOs, 13? Flashcards

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1
Q

Chapter 10 Government regulation and scientific research

A

.

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2
Q

Government regulations
Public has high expectations (safe, sanitary, sustainable)
Food laws vary from country to country but many are modeled from the_____
_________ agencies have a role in the regulation of the food industry (FDA, USDA, EPA

A

U.s. System

Several

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3
Q

Procedure for making regulations

  • congress must pass a?
  • POTUS must sign it to become?
  • Authorized government agencies then create ___ to implement the law
  • –goes through a proposed rule phase before coming a _____
A

Bill
Law
Implement
Final rule

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4
Q

American food laws
Purposes:ensure customers get what they pay for and ensure the food is safe
-Adulteration and misbranding are ____by food laws?
____is the addition of ingredients in an attempt to fool the consumer
___means the label is class or misleading

A

Prohibited
Adulteration
Misbranding

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5
Q

Impetus for food laws

A

The poison squad Harvey W. Wiley
The jungle Upton Sinclair
IFT STILL HAS WILEY AWARD

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6
Q 
Major food laws
Pure food and drug act 1906
Federal \_\_\_\_\_ 1906
Federal food, drug, and \_\_\_\_ 1938
Food safety modernization act 2011
A

Meat inspection act

Cosmetic act

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7
Q

Pure food and drug act 1906
This act prohibited the movement of misbranded and adulterated foods in ______ commerce
It did not provide any ______________

A

Interstate

Food standards allow inspections or address false advertising

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8
Q

Federal meat inspection act (FMIA) 1906
Establish sanitary standards for slaughter and processing facilities
-mandated _______ inspection of cattle, hogs, sheep and goats
-mandated postmortem inspection of every carcass
-required _____ in all establishments manufacturing meat products

A

Antemortem
Postmosterm
Inspection

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9
Q

Federal food drug and cosmetic act, FDCA 1938
The primary food law in the u.s.
-USC Title 21 ch. 9
Protects the safety and quality of foods by _______ adulteration and mis branding

Provisions include:
Safe tolerances for indirect additives, standards for identity, quality and fill, authorizes inspections

A

Prohibiting

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10
Q

Food additive amendment of 1958
Known as the ________, this prohibits the approval of an additive if it is found to cause cancer in humans or animals
-the clause established a _______ for food additives
-it was revised in 1996 with the adoption of _______ language I’m place of _________ (1 in a million)

A

Delaney clause
“Zero cancer risk”
“Negligible risk”, zero tolerance

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11
Q

Food safety modernization act 2011
Most sweeping reform of government regulation for foods in decades
Aims to ensure the u.s. Food supply is safe by shifting the focus from responding to contamination to ________ it

A

Preventing

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12
Q

Food safety
Dept. of health and human services
-
-covers foods except meat poultry and processed eggs

-covers meat, poultry and processed eggs (nothing else)

E.P.A. Regulates pesticides

A

Food and drug administration

Food and safety inspection service

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13
Q

FDA and food safety

  • good manufacturing practices (GMPs)
  • sanitary procedures microbiological standards design a facilities production controls proper handling of materials

food additives

  • – _____ GRAS
  • approve acceptability and safety
A

Generally recognized as safe

Remember GMPS

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14
Q 
USDA and Food Safety 
Authorized under
-federal meat inspection act
-poultry products inspection act
-egg products inspection act
Mandates the use of \_\_\_\_\_\_?
Mandates the use of sanitation standard operating procedures (SSOP) and GMPS
A

HACCP

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15
Q

EPA and Food Safety
Sets limits for pesticide use and residues under:
-federal insecticide act (1910)
-_______ protection act (1996)
-federal insecticide, fungicide and rodeticide act (2012)
Illegal to apply _______ without the consent of who?

A

Food quality
Chemicals
E.P.A.

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16
Q 
Preventive Control Programs
(Know what acronyms stand for)
Purpose is to anticipate food safety problems before they happen 
-many programs exist
GMPs, SSOPs, and HACCP
-standard operating procedures - ssops
-hazard analysis and risk-based preventive controls \_\_\_\_\_\_\_\_
-good agricultural practices (GAPs) 
-Good Handling Practices (GHPs)
A

HARPC

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17
Q

Recalls
Neither FDA or USDA has the authority to recall unsafe foods. They request a _______ by the manufacturing company
-other enforcement tools are also used : warning letter, press release, injuction

A

Voluntary recall

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18
Q

Recall classifications
Class 1
Class 2
Class 3

A
  1. (Most serious) Recall of dangerous products that cold cause serious health problems or death - salmonella
  2. Recall of products that might cause temporary health problems -hair or insect parts
  3. Recall of products not likely to cause a health impact but violate regulations - label inaccurate
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19
Q

Quality
Has little to do with safety
_______ services exist but it is not mandatory
USDA grades through the agricultural marketing service -meat, poultry, butter, eggs, fruits and veggies

A

Grading

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20
Q

Fair packaging and Labeling Act of 1966
Countered problems with under weighing products (especially what)
Required several common label items:

A

Cereals

-identity of product, name and place of business of manufacturer, net quality of contents, net quality of a serving

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21
Q

Nutrition labeling and education act of 1990
Required nutritional labeling of ______ covered by the FDA with a specific layout and content that reflects consumers dietary concerns for chronic disease prevention
-usda developed parallel regulations
-voluntary labeling of raw foods are found in 21 CFR 101.45 and 9 CFR 317.345 and 9 CFR 317.45

A

Almost all foods

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22
Q

Dietary supplement health and education act of 1994
This act changed what?
Dietary supplements are

A

The definition and regulations for dietary supplements
-products intended to supplement the diet with one or more dietary ingredients, intended for pills capsules tablets etc. not conventional food, labeled as “dietary supplement”

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23
Q

Food allergen labeling and consumer protection act 2004
The FALCPA requires the declaration of _____ key allergens on FDA regulates product labels
-USDA currently allows processors to voluntarily add allergen statements to labels

A

Eight

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24
Q

General product labeling…

A 
Product name and place of business
Product net weight
Product ingredients in decreasing order!!!!!
Company name and address 
Product code (upc)
Product dating (if applicable)
Religious symbols (if applicable)
Special warning instructions (if applicable)
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25
Q

Imports/exports
FDA and USDA share duties of monitoring foods imported to the US
FDA relies on_________ inspection
–require companies to be registered before importing products
–foreign supplier verification program
-USDA relies on collaboration with foreign government inspection programs

A

Point of entry

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26
Q

Other agency involvement
State agencies and local health boards inspect supermarkets, bakeries, produce departments and ______
Coverage depends on several factors
-jurisdiction, product or operation, resources

A

Restaurants

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27
Q

Scientific research
In food science, basic research focuses on deeper understanding of the properties of food materials while applied research is directed at _______ associated with foods
Universities, government agencies and food companies may conduct both basic and applied research

A

Specific problems

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28
Q

Louis Pasteur

His discoveries in germ theory and development of —– make him a famous food scientist

A

Pasteurization

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29
Q

Processing me engineering
_______ is partially charged substance that is being used to sterilize plastic packaging materials
-3D printing of food products at home but it is still needing to overcome problems with quality, safety and stability
-high and ultra high pressure processing ,any improve safety and stability for some foods

A

Cold plasma

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30
Q

Microtechnology and nanotechnology
Microtechnology results in analytical devices to detect small levels of nutrients, toxins or micrograms using ____
Nanotechnology promises advances in packaging, delivery of bios time compounds and sensory quality of foods

A

Miniature probes

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31
Q 
Chemistry 
Topics 
Physical state or phase of a food product 
Molecular \_\_\_\_\_\_\_
-chemical composition and interactions 
-changes at the molecular level due to cooking or other preparation 
-sensory perception of released flavored
Chemical analysis
A

Gastronomy

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32
Q

Nutritional properties
New _______ foods are introduced to treat diseases of civilization
-obesity diabetes cancer heart disease
-Nutrigenomics refers to-
-Designing foods for individuals consumers is a future step with some challenges

A

Functional

Interaction of nutrients with metabolic processes

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33
Q 
Microbiology 
Invites the isolation and identification of microorganism a 
Topics of interest 
-\_\_\_\_\_\_(beneficial when consumed)
-\_\_\_\_\_\_(stimulate beneficial microbes) 
-anti microbials
-biofilms (relates to microbial attachment) 
-antibiotic resistance 
-\_\_\_\_\_\_\_\_
A

Probiotics
Prebiotics
Prions

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34
Q

Toxicology
Study of toxins in the environment and how they affect human health
Topics of interest:
-poly aromatic hydrocarbons such as _____
-some nanoparticles may have toxicity

A

Acrylamide

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35
Q

Sensory quality no other frontiers

  • predictive models, advances statistician analyses and ______ are used to reduce extensive taste panel work
  • acceptance of new foods technologies, agricultural practices me governmental policies are being studied
A

Chemometrics

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36
Q

Remember this! 10
New processing techniques …
Basic research focuses on …
There are a lot of government agencies and regulations that …

A

Continue to be developed
General problems
apply to the food industry

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37
Q

Food chemistry ch. 11

A

.

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38
Q

Scenarios

Message:—

A

Foods are chemicals

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39
Q

______ is the system in attic is valuation and understanding of water carbohydrates lipids proteins vitamins minerals and other ingredients such as additives as they undergo chemical interaction reaction during the harvest storage and the survey distribution foods

A

Food chemistry

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40
Q 
Chemistry of our foods 
Everything good/bad is a chemical 
Categories 
Nutrients (carbs fats proteins etc.)
Preservatives and food additives 
Preservatives 
Toxins
A

.

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41
Q 
Water 
Is the most abundant chemical in foods 
It may be a solid, liquid or gas
Known as the \_\_\_\_\_\_\_
It is important for?
A

Universal solvent

For safety and quality of products

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42
Q

______is the measure of the availability of water molecules

  • calculated as the ratio of water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature
  • related to relative humidity RH=100 X aw
A

Water activity

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43
Q 
Water activity of some foods 
Fresh meat (70% water) - 0.985 
Bread (40% water ). - 0.96
Raisins (27% water) - 0.60 
Macaroni (10% water) 0.45 
Potato chips (1.5% water) 0.08
A

…

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44
Q

-ability to retain moisture during the application of external forces like heating, grinding and pressing is ________
The presence of hydrophilic and charged groups contributes to the WHC

A

Water holding capacity

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45
Q 
Carbohydrates 
Monosaccharides - glucose, fructose 
\_\_\_\_\_\_-sucrose, lactose 
Oligosaccharides - stachyose, raffinose 
Polysaccharides - starch, cellulose, glycogen 
\_\_\_\_\_\_-hemicellulose, pectin, lignin
A

Disaccharides

Dietary fiber

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46
Q

Starch chemistry

  • starches can thicken sauces and gravys after _______ in which hydrated starch granules swell during heating to release solute starch molecules that provide thickening
  • modified starches are chemically treated to thicken without heating
  • ________ is crystallization of starch molecules in stale bread
A

Gerlarinization

Retrogradation

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47
Q 
Lipids 
Defined as chemical compounds that are \_\_\_\_\_\_ in organic solvents but \_\_\_\_\_\_\_ in water 
Three main groups of lipid:
Triglycerides - triacylglycerol 
Phospholipids- lecithin 
Cholesterol
A

Soluble

Not soluble

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48
Q

Saturation
Fatty acids are _____ if there are no carbon to carbon double bonds
Fatty acids are _______ if there are one or more double bonus
Oils are ,ore unsaturated and thus have a lower melting point then fats

A

Saturated

Unsaturated

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49
Q

Cis and Trans fats
Unsaturated fats have two configurations defined by their structure at the double bonds
In Cis configuration, the H atoms bonded to the C=C are located on the _______
In Trans, the H atoms are bonded on the _______ of the C=C

A

Same side

Opposite side

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50
Q

Chemical reactions of lipids
______ involves splitting oils into high and low melting point components
_______ is the forced addition of hydrogen atoms to the unsaturated bonds of fatty acids to raise the melting point of the fat (harden)
______is the breakdown of triglycerides into glycerol and fatty acids

A

Fractionation
Hydrogenation (fresco)
Hydrolysis (break stuff apart)

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51
Q

More Lipid Reactions
________ is a rearrangement or recombination of fatty acids from a triglyceride
_______ is a result of oxygen reacting with the double bonds of unsaturated fatty acids to produce a rancid flavor or aroma
______of fatty acids can occur after fatty acids are hydrolysis from glycerol

A

Interstenification
Oxidation
Polymerization (bring stuff back together)

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52
Q

Proteins are important macronutrients and provide essential amino acids
-provide structure in foods and often serve as enzymes in reactions
Proteins are_____ of amino acids
Every protein has an acid end and an amino end

A

Polymers

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53
Q

Structure of proteins
______the linear sequence of amino acids
______refers to the alpha helix or beta sheet configuration
______describes the three-dimensional shape of the protein molecule
______overall spatial structure if the protein has more than one polypeptide

A

Primary
Secondary
Tertiary
Quaternary

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54
Q

Chemical reactions of proteins
______is an unfolding of protein structure (breaking h bonds) without disrupting covalent bonds
-stops enzyme function and decreases protein solubility
-starches, lipids and vitamins _____denature
_____results in degradation to primary structure by enzymes, heat or extremes of Ph

A

Denature ruin
Do not denature
Hydrolysis

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55
Q

Enzymes
Are specialized proteins that ______ specific reactions converting substrates to products
Enzyme examples:

A

Catalyze
polygalacturonase in peach: bruising
Polyphemyloxidase in Apple: browning
^know these

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56
Q

Enzymatic reactions
Enzymatic ______utilizes enzymes to break a large molecules into smaller fragments carbohydrates lipases
Enzymatic _____ reactions involve enzymes that cause changes I’m champ cal structures (Polyphenol oxidase)
Enzymatic______ invokes the condensation of molecules into polymers

A

Hydrolysis
Oxidation reduction
Polymerizatin

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57
Q 
Chemicals added to foods 
Food additives
-preservatives and various functional additives 
-colors
-favors
Indirect additives 
Remember \_\_\_\_\_\_ is illegal
A

Adulteration

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58
Q

Preservatives
______work by slowing, stopping or killing microbes
______ are the most common preservatives and work by decreasing water activity
Other preservatives include ______ (acetic, citric, and benzoin acids) and _______ (potassium sorbate)

A

Preservatives
Salt and sugar
Organic acids and salts

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59
Q

Other food additives
A ______ is any substance added to food
______ refers to performance in a food product during processing, storage and preparation
Most additives are ______ and must be approved by the good and drug administration

A

Food additive
Functionally
Intentional additives

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60
Q 
Indirect additives 
\_\_\_\_are contaminants but are often anticipated at a minimum level 
Example: antibiotics, drugs 
Dioxins environmental chemicals
Dirt and dust
Hormones and Pesticides 
Insects and hair
A

Indirect additives

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61
Q 
Major types of food additives 
anticaking and free-flowing agents 
-calcium silicates and talc
antioxidants 
-BHA BHT ascorbic acid, tocopherols
Colorants 
-FD&C certified color additives exempt color ants
A

.

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62
Q 
Food additive types cont. 
emulsifiers 
Enzymes 
Flavoring 
Humectants
A
  • lecithin, monthly erodes, sodium phosphate
  • pectin are, glucose oxidase, invert ads
  • essential oils, mono sodium glutamate
  • fructose, glycerine, sorbitol, propylene glycol
63
Q 
Additional additive groups 
Leavening agents 
-baking powder (baking soda and cream of tartar)
Ph control agents 
-acidulants\_\_\_\_\_\_\_\_\_
-alkaline compounds:\_\_\_\_\_\_
Preservatives 
-salt sugar, sodium nitrate, potassium sorbate
A

Malik acid, tartaric acid, citric acid vinegar, phosphoric acid

Sodium hydroxide

64
Q

Last of the additive groups thx gosh
Sweeteners
No nutritive sweeteners:aspartame, saccharin
Nutrigenomics sweetness: sucrose, lactose, fructose maltose
Sequestration (cheating agents)
-citric acid, polyphosphates, EDTA
Stabilizers and thickeners
-starch, pectin, gums, cellulose, gelatin

A

…bleh

65
Q

Dispersions
Many food and beverages are dispersions where a discontinuous phase is dispersed in a continuous phase
Examples include solutions, ______, gels, foams, aerosols,smoke and ______

A

Suspensions and emulsions

66
Q

Louis Pasteur

His discoveries in germ theory and development of —– make him a famous food scientist

A

Pasteurization

67
Q

Processing me engineering
_______ is partially charged substance that is being used to sterilize plastic packaging materials
-3D printing of food products at home but it is still needing to overcome problems with quality, safety and stability
-high and ultra high pressure processing ,any improve safety and stability for some foods

A

Cold plasma

68
Q

Microtechnology and nanotechnology
Microtechnology results in analytical devices to detect small levels of nutrients, toxins or micrograms using ____
Nanotechnology promises advances in packaging, delivery of bios time compounds and sensory quality of foods

A

Miniature probes

69
Q 
Chemistry 
Topics 
Physical state or phase of a food product 
Molecular \_\_\_\_\_\_\_
-chemical composition and interactions 
-changes at the molecular level due to cooking or other preparation 
-sensory perception of released flavored
Chemical analysis
A

Gastronomy

70
Q

Nutritional properties
New _______ foods are introduced to treat diseases of civilization
-obesity diabetes cancer heart disease
-Nutrigenomics refers to-
-Designing foods for individuals consumers is a future step with some challenges

A

Functional

Interaction of nutrients with metabolic processes

71
Q 
Microbiology 
Invites the isolation and identification of microorganism a 
Topics of interest 
-\_\_\_\_\_\_(beneficial when consumed)
-\_\_\_\_\_\_(stimulate beneficial microbes) 
-anti microbials
-biofilms (relates to microbial attachment) 
-antibiotic resistance 
-\_\_\_\_\_\_\_\_
A

Probiotics
Prebiotics
Prions

72
Q

Toxicology
Study of toxins in the environment and how they affect human health
Topics of interest:
-poly aromatic hydrocarbons such as _____
-some nanoparticles may have toxicity

A

Acrylamide

73
Q

Sensory quality no other frontiers

  • predictive models, advances statistician analyses and ______ are used to reduce extensive taste panel work
  • acceptance of new foods technologies, agricultural practices me governmental policies are being studied
A

Chemometrics

74
Q

Remember this! 10
New processing techniques …
Basic research focuses on …
There are a lot of government agencies and regulations that …

A

Continue to be developed
General problems
apply to the food industry

75
Q

Food chemistry ch. 11

A

.

76
Q

Scenarios

Message:—

A

Foods are chemicals

77
Q

______ is the system in attic is valuation and understanding of water carbohydrates lipids proteins vitamins minerals and other ingredients such as additives as they undergo chemical interaction reaction during the harvest storage and the survey distribution foods

A

Food chemistry

78
Q 
Chemistry of our foods 
Everything good/bad is a chemical 
Categories 
Nutrients (carbs fats proteins etc.)
Preservatives and food additives 
Preservatives 
Toxins
A

.

79
Q 
Water 
Is the most abundant chemical in foods 
It may be a solid, liquid or gas
Known as the \_\_\_\_\_\_\_
It is important for?
A

Universal solvent

For safety and quality of products

80
Q

______is the measure of the availability of water molecules

  • calculated as the ratio of water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature
  • related to relative humidity RH=100 X aw
A

Water activity

81
Q 
Water activity of some foods 
Fresh meat (70% water) - 0.985 
Bread (40% water ). - 0.96
Raisins (27% water) - 0.60 
Macaroni (10% water) 0.45 
Potato chips (1.5% water) 0.08
A

…

82
Q

-ability to retain moisture during the application of external forces like heating, grinding and pressing is ________
The presence of hydrophilic and charged groups contributes to the WHC

A

Water holding capacity

83
Q 
Carbohydrates 
Monosaccharides - glucose, fructose 
\_\_\_\_\_\_-sucrose, lactose 
Oligosaccharides - stachyose, raffinose 
Polysaccharides - starch, cellulose, glycogen 
\_\_\_\_\_\_-hemicellulose, pectin, lignin
A

Disaccharides

Dietary fiber

84
Q

Starch chemistry

  • starches can thicken sauces and gravys after _______ in which hydrated starch granules swell during heating to release solute starch molecules that provide thickening
  • modified starches are chemically treated to thicken without heating
  • ________ is crystallization of starch molecules in stale bread
A

Gerlarinization

Retrogradation

85
Q 
Lipids 
Defined as chemical compounds that are \_\_\_\_\_\_ in organic solvents but \_\_\_\_\_\_\_ in water 
Three main groups of lipid:
Triglycerides - triacylglycerol 
Phospholipids- lecithin 
Cholesterol
A

Soluble

Not soluble

86
Q

Saturation
Fatty acids are _____ if there are no carbon to carbon double bonds
Fatty acids are _______ if there are one or more double bonus
Oils are ,ore unsaturated and thus have a lower melting point then fats

A

Saturated

Unsaturated

87
Q

Cis and Trans fats
Unsaturated fats have two configurations defined by their structure at the double bonds
In Cis configuration, the H atoms bonded to the C=C are located on the _______
In Trans, the H atoms are bonded on the _______ of the C=C

A

Same side

Opposite side

88
Q

Chemical reactions of lipids
______ involves splitting oils into high and low melting point components
_______ is the forced addition of hydrogen atoms to the unsaturated bonds of fatty acids to raise the melting point of the fat (harden)
______is the breakdown of triglycerides into glycerol and fatty acids

A

Fractionation
Hydrogenation (fresco)
Hydrolysis (break stuff apart)

89
Q

More Lipid Reactions
________ is a rearrangement or recombination of fatty acids from a triglyceride
_______ is a result of oxygen reacting with the double bonds of unsaturated fatty acids to produce a rancid flavor or aroma
______of fatty acids can occur after fatty acids are hydrolysis from glycerol

A

Interstenification
Oxidation
Polymerization (bring stuff back together)

90
Q

Proteins are important macronutrients and provide essential amino acids
-provide structure in foods and often serve as enzymes in reactions
Proteins are_____ of amino acids
Every protein has an acid end and an amino end

A

Polymers

91
Q

Structure of proteins
______the linear sequence of amino acids
______refers to the alpha helix or beta sheet configuration
______describes the three-dimensional shape of the protein molecule
______overall spatial structure if the protein has more than one polypeptide

A

Primary
Secondary
Tertiary
Quaternary

92
Q

Chemical reactions of proteins
______is an unfolding of protein structure (breaking h bonds) without disrupting covalent bonds
-stops enzyme function and decreases protein solubility
-starches, lipids and vitamins _____denature
_____results in degradation to primary structure by enzymes, heat or extremes of Ph

A

Denature ruin
Do not denature
Hydrolysis

93
Q

Enzymes
Are specialized proteins that ______ specific reactions converting substrates to products
Enzyme examples:

A

Catalyze
polygalacturonase in peach: bruising
Polyphemyloxidase in Apple: browning
^know these

94
Q

Enzymatic reactions
Enzymatic ______utilizes enzymes to break a large molecules into smaller fragments carbohydrates lipases
Enzymatic _____ reactions involve enzymes that cause changes I’m champ cal structures (Polyphenol oxidase)
Enzymatic______ invokes the condensation of molecules into polymers

A

Hydrolysis
Oxidation reduction
Polymerizatin

95
Q 
Chemicals added to foods 
Food additives
-preservatives and various functional additives 
-colors
-favors
Indirect additives 
Remember \_\_\_\_\_\_ is illegal
A

Adulteration

96
Q

Preservatives
______work by slowing, stopping or killing microbes
______ are the most common preservatives and work by decreasing water activity
Other preservatives include ______ (acetic, citric, and benzoin acids) and _______ (potassium sorbate)

A

Preservatives
Salt and sugar
Organic acids and salts

97
Q

Other food additives
A ______ is any substance added to food
______ refers to performance in a food product during processing, storage and preparation
Most additives are ______ and must be approved by the good and drug administration

A

Food additive
Functionally
Intentional additives

98
Q 
Indirect additives 
\_\_\_\_are contaminants but are often anticipated at a minimum level 
Example: antibiotics, drugs 
Dioxins environmental chemicals
Dirt and dust
Hormones and Pesticides 
Insects and hair
A

Indirect additives

99
Q 
Major types of food additives 
anticaking and free-flowing agents 
-calcium silicates and talc
antioxidants 
-BHA BHT ascorbic acid, tocopherols
Colorants 
-FD&C certified color additives exempt color ants
A

.

100
Q 
Food additive types cont. 
emulsifiers 
Enzymes 
Flavoring 
Humectants
A
  • lecithin, monthly erodes, sodium phosphate
  • pectin are, glucose oxidase, invert ads
  • essential oils, mono sodium glutamate
  • fructose, glycerine, sorbitol, propylene glycol
101
Q 
Additional additive groups 
Leavening agents 
-baking powder (baking soda and cream of tartar)
Ph control agents 
-acidulants\_\_\_\_\_\_\_\_\_
-alkaline compounds:\_\_\_\_\_\_
Preservatives 
-salt sugar, sodium nitrate, potassium sorbate
A

Malik acid, tartaric acid, citric acid vinegar, phosphoric acid

Sodium hydroxide

102
Q

Last of the additive groups thx gosh
Sweeteners
No nutritive sweeteners:aspartame, saccharin
Nutrigenomics sweetness: sucrose, lactose, fructose maltose
Sequestration (cheating agents)
-citric acid, polyphosphates, EDTA
Stabilizers and thickeners
-starch, pectin, gums, cellulose, gelatin

A

…bleh

103
Q

Dispersions
Many food and beverages are dispersions where a discontinuous phase is dispersed in a continuous phase
Examples include solutions, ______, gels, foams, aerosols,smoke and ______

A

Suspensions and emulsions

104
Q

_______ are a two phase systems in which one phase is dispersed in the other
-oil in water (o/w) and water in oil (w/o) are examples
-an ________ agent is required to stabilize an ________
(Butter) lecithin and several proteins may work

A

Emulsions
Emulsifying
Emulsion

105
Q

Colors
Natural and artificial colors differ in _____________
Plant and animal pigments contribute to natural colors

A

Structure and stability

106
Q

Pigments in fruits and vegetables
_______are water soluble compounds ranging from purple to orange (egg plant, radish, red potato)
_______purple to red-yellow (beets)
______are fat soluble ranging from yellow to red-orange (carrots, tomatoes, peppers)
_______have a prophyrin ring with Mg and green color (broccoli, lettuce, spinach)

A 
Anthoayanins
Betllains 
Carotenoids
Chlorophyllis
Know porphyrin ring
107
Q

Pigments in meat
_______primary pigment in meat
My is a single polypeptide (glob in) with a specialized group called _________ (aka_______)
A feature of the heme group is an iron (Fe) atom at its center with a binding site that can bond any atom that is able to donate a pair of electrons

A

Myoglobin
Heme
Prophyrin ring

108
Q 
Forms of Mb in meat 
Myoglobin (aka\_\_\_\_\_\_): purple 
-reduce Fe+2
\_\_\_\_\_\_\_\_:red
-oxygenation and reduced Fe+2
\_\_\_\_\_\_\_\_\_:grayish or brownish
-oxidation and oxidized Fe+3
Nitrosylhemochrome: pink 
-cured meat (cooked)
A

Deoxymyoglobin

Nitrosylhemochrome

109
Q

___________ is a pigment used to impart color to a food or beverage
-natural colorant: annatto extract, turmeric, paprika, caramel color
-Artificial colorant: synthetic compounds
FDA views colors to as additives
-FD&C colorants
-Exempt colorants

A

Food colorants

110
Q 
FD AND C COLORANTS 
Certified as safe for _ood, _rug, or _omestic applications 
Color suppliers provide
\_\_\_\_\_\_:water soluble for entire food
\_\_\_\_\_\_:insoluble for food surfaces
A

F d and c
Dyes
Lakes

111
Q

Exempt colorants
_______from seeds of a tropical evergreen
________from dried cochineal insects
______from non enzymatic thermal processing of sugars
Paprika extract

A

Annatto
Cochineal
Caramel

112
Q

Flavors - natural or artificial and contribute uniformity to formulated foods along with quality
_________are associated with particular products
_______cherry or almond
________banana

A

Character impact compounds***
Benzaldehyde
Isoamyl acetate

113
Q

Producing food favors
Food flavorists study natural flavors in foods and develop flavor additives
-reaction flavors are produced by chemical reactions under specific conditions
-__________are made by heating amino acids with reducing sugars
Flavors items
-_______: alcohol as solvent
-_______: steam distillation
-_______: oil-soluble extract

A

Maillard reaction products
Extracts
Essential oils
Oleoresin

114
Q

Flavor enhancers
Protein hydrolysates perform both a flavoring and enhancers
-whey protein, casein and soy protein are commonly used
-__________is derived from soybeans
-____________(MSG) is a flavor enhancer for the savory (umami) character in meat products

A

Hydrolyzed vegetable protein

Monosodium glutamate

115
Q 
Plant tissues 
\_\_\_\_\_\_\_-chlorophylls\_\_\_\_\_\_\_\_, anthocyanins,\_\_\_\_\_\_\_
-\_\_\_\_\_\_\_-solanine, amygdaline
-\_\_\_\_\_\_\_\_-citric acid, benzoin acid 
Enzymes - papain
Nutrients -vitamins, fiber
A 
Pigments 
Carotenoids
Betalains 
Toxins
Preservatives
116
Q 
Factors affecting chemistry of plant tissue 
Temperature-reaction rates may vary
Humidity \_\_\_\_\_\_ or spoilage 
Washing/soaking-\_\_\_\_\_\_\_\_
Cutting/slicing-enzymatic change
Heating- flavor  and texture 
Freezing-slows reactions
A

Wilting

Leaching

117
Q 
Animal tissues 
Pigments-myoglobin and hemoglobin 
\_\_\_\_\_-proteases
\_\_\_\_\_\_-flavor 
Substartes -physiological changes and microbial growth 
Nutrients - proteins, minerals (Fe, Zn)
A

Enzymes

Precursors

118
Q 
Factors affecting chemistry of animal tissues 
Cooking- colors, flavor, texture 
Drying-flavor
Freezing-slows reactions 
Pasteurizing \_\_\_\_\_\_\_\_\_\_\_
A

Microbial reduction

119
Q 
Toxic compounds in foods 
Bacterial toxins-\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
\_\_\_\_\_\_\_\_\_-aflation 
Pesticides- organochlorines (DDT), organophosphates (malathion)
Endogenous (naturally present) toxins
A

Clostridium botulinum

Mycoloxins

120
Q

Toxicity a chemical related to________
Large amounts of otherwise harmless chemicals may cause problems
Additives with known toxicity are monitored and regulated with a _______ safety factor

A

Dose
100x
Nitrite is known to be a potential toxin ****

121
Q

Toxicity determination
FDA must approve the use of all food additives to ensure safety
-the _______is the dose above which adverse effects are produced
Measures of dose-response
-effective dose (ED 50)
-lethal dose (LD 50)

A

The threshold level -dose which something goes wrong

Vomiting

122
Q

The Ames test
Developed to identify what?
Based on______
As bacterial cells are different than human cells, confirmation in animals (rats) is another step

A

The mutagenic potential of chemical substances

The testing response of batteries cells to chemical substances

123
Q 
Remember this! 
Everything we eat is...
Toxicity is related to...
Preservatives are effective for...
The dispersion of two immcible liquids....
A

Dose
Preventing microbial activity in foods
Two immiscible liquids called an emulsion

124
Q

Nutrition chapter 12

A

.

125
Q

Nutrients in foods
The main function of food is to provide us with —— in the form of calories (kilocalories)
Carbohydrates, lipids, proteins, and alcohol provide calls
Too many or too few lead to health problems

A

Energy

126
Q

Non caloric items
Vitamins and minerals do not provide calories but are necessary
-deficiency diseases result if not in diet
_______does not provide energy but does advert or decrease some problems
Water and oxygen are key

A

Dietary fiber

127
Q

Proteins
_______acids are ones that the body can’t synthesize
- (8-9 total) lysine, methionine, tryptophan, valine
Excessive protein consumption may result in problems
-lack of glucose for the brain
-ketoacidosis (excess ketones)
-high area in urine

A

Essential amino

128
Q 
Recommended protein intake
0.8 g/kg of body weight (female)
-40 g for 50 kg (110 #)
0.9 g/kg of body weight (male)
-90 g for 100 kg (220 #)
\_\_\_\_\_\_\_of caloric intake
A

10-15%

129
Q

Lipids
_________acids are required in the diet for absorption of fat-soluble vitamins and because they aren’t synthesized by the body
______are required for proper brain function and to produce key hormones
-progesterone and testosterone

A

Essential fatty acids

Sterols

130
Q

Lipoproteins
-water soluble substances that transport fat and cholesterol in blood
-low density lipoproteins (_____) carries cholesterol from liver to body cells
Very-low-density lipoproteins(____) carry cholesterol and TGs from liver to body
High density lipoproteins (_____) carry cholesterol back to the liver

A

LDLs
VLDLs
HDLs

131
Q

Excessive lipid intake will…..

A

Accumulate in arteries (heart disease) and contribute to overall weight gain (obesity)

132
Q

Recommended lipid intake
Less than or equal to_____of calories from total fat
Less than or equal to 10% of calories from saturated fat
No more than 300 mg of cholesterol

A

30%

133
Q

Carbohydrates
Should be the main source of calories in a diet
__________an Animal starch stored in muscles as a source of energy
When glycogen requirements are met, excess glucose is converted to fat

A

Glycogen

134
Q

Excessive carbs
Besides accumulating fat
With eating too many calories

A

Dental caries

Diabetes

135
Q 
Recommended carb intake 
Lower limit:\_\_\_\_of calorie intake
Upper limit: 75% of calorie intake 
Sugars: <10% of calorie intake 
Fiber:20-35 g/day
A

55%

136
Q

Vitamins and minerals
Vitamins are cofactors for enzymes and affect metabolism
_____soluble vitamins include B-vitamins and vitamin C
____soluble vitamins include A,D,E,and K
Minerals are also cofactors or key parts of the body (bone, blood)

A

Water

Fat

137
Q 
Water and electrolytes
Too little water causes dehydration and too much dilutes electrolytes 
Electrolytes are \_\_\_\_\_\_of minerals 
-sodium (Na+)
-potassium (K+)
Osmotic pressure and blood pressure
A

Iconic forms

138
Q

Alcohol
______provides 7 kcal/gram and is the fourth source of calories
A moderate amount one glass of wine, 12 oz beer, or one mixed drink is recommended by doctors
Excessive consumption leads to:
Weight gain
Impaired motor skills
Poor judgement

A

Ethanol

139
Q

Grains are a source of carbs and ________
______removes dietary fibers so many people now seek whole grain products
Oat fiber is a good form of fiber

A

Dietary fiber

Milling

140
Q

Vegetables provide minerals, vitamins, and dietary fiber
Vegetable fiber is high in____ and lower in cellulose than fiber from grain
Veggies are high in moisture and low in fat and sugar

A

Pectin

141
Q

Fruits
Contribute vitamins, minerals and fiber to the diet
Have more sugar and less starch than veggies
Processed juices have less ______than whole fruits

A

Dietary fiber

142
Q

Dairy
Milk products are high in calcium, protein, potassium and vitamin D
Many cheeses are high in ______
Lactose-intolerant individuals may consumer _____ which is low in lactose but delivers calcium and vitamin D

A

Fat

Yogurt

143
Q

Protein foods
_____primary nutrient delivered by this group
-meats, beans, eggs, nuts
Many are also rich in B-vitamins, iron and zinc
Animal products tend to be higher in fat, minerals, and balanced proteins

A

Protein

144
Q

Oils
Fats are solid at room temperature and have a higher levels of saturated fat’s then oils peanuts soy beans sunflower seeds and canola seed or sources
oil provides______and are needed for absorption of fat soluble vitamins

A

Essential fatty acids

145
Q

Digestion
Enzymes are largely responsible for the _____ or breakdown of food molecules into absorbable units
_______are protein molecules that cause chemical reactions to occur without being altered in the process
Enzyme names usually end with “____”

A

Digestion
Enzymes
Ase

146
Q

Absorption
_______occurs when digested nutrients enter the bloodstream through capillaries of the small intensities
-nutrients must pass through _______ lining the intestine
________is degrading of large molecules into smaller ones
________is the reassembly of small molecules into larger ones

A

Absorption
Mucosal cells
Catabolism
Anabolism

147
Q

_______is the delivery of nutrients and oxygen to all of the body’s cells by the vascular (aka circulatory) system
Exchange of nutrients and wastes take place across the walls of capillaries
Small molecules enter blood directly in intestinal capillaries and move to the liver via the _______then on to the heart by the ________

A

Transport

Two veins don’t worry about names

148
Q

Digestive disorders
Constipation, irritable bowel syndrome, flatulence/belching, acid reflex, ______________ (bacteria can get into wound of an ____)

A

Ulcers (Helicobacter pylori)

Ulcer

149
Q

Nutritional deficiencies
Lack of adequate cofactors can lead to this
Reduced intake of calories may be due to several situations:

A

Starvation anorexia bulimia kwashiorkor limited protein Marasmus limited calories

150
Q 
Deficiency diseases 
Anemia- iron
Beriberi- thiamin 
Goiter- iodine 
Osteoporosis:\_\_\_\_
Rickets: vitamin D
Scurvy: vitamin C
A

Calcium

151
Q

Obesity
Major problem around world not just U.S.
_______ refers to the consumption of calories in contrast to the energy burn through activity

A

Energy-balance

152
Q 
Factors that influence obesity 
Food consumption 
Caloric density
Level of \_\_\_\_\_
Genetics
Dietary patterns
A

Physical activity

153
Q 
Remember this!
Foods are good sources of...
Responsible consumption of alcohol can be enjoyable but...
But ruined deficiency disease...
Digestion is a metabolic process to...
A

Nutrients
Too often it is abused and misused
Develop slowly
Extract nutrients from foods

Food Science (2 decks)

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