U0

Question 1

What is Food Chemistry

Answer 1

A sub-unit of food science that focuses on understanding the physical and chemical aspects of food constituents to better grasp food preservation and processing.

Question 2

What are the 3 parts of food chemistry

Answer 2

1. food reactivity
2. food functionality
3. food stability

Question 3

examples of isolated components extracted from natural systems

Answer 3

olestra
simplesse
artificcial sweeteners
artificial flavors

Question 4

what is olestra

Answer 4

fat free fat substitute

Question 5

what is simplesse

Answer 5

protein-based fat substitute

Question 6

examples of artificial sweeteners

Answer 6

aspartame and sucralose

Question 7

what are artificial flavors

Answer 7

blends of character impact compounds providing the basic notes of a flavor at a lower cost

Question 8

kinds of covalent bonds in food

Answer 8

ester bonds - lipids
peptide bonds - proteins
glycosidic bonds - sugars

Question 9

bonding in lipids

Answer 9

ester linkage between each carbon on a glycerol and a fatty acid (3 bonds total)

Question 10

bonding in proteins

Answer 10

peptide linkage connecting amino acids - H lost from amine side and OH lost from carboxyl side

Question 11

bonding in sugars

Answer 11

glycosidic linkages between carbons (1-4 usually). can be alpha or beta

Question 12

enzymatic browning

Answer 12

carbohydrates

Question 13

non-enzymatic browning

Answer 13

carbohydrates and proteins

Question 14

hydrolysis

Answer 14

carbohydrates, lipids, and proteins

Question 15

fermentation

Answer 15

carbohydrates

Question 16

oxidation-reduction

Answer 16

carbohydrates

Question 17

gelatinization

Answer 17

carbohydrates

Question 18

oxidation

Answer 18

lipids and proteins

Question 19

hydrogenation

Answer 19

lipids

Question 20

buffering

Answer 20

proteins

Question 21

condensation

Answer 21

proteins

Question 22

denaturation

Answer 22

proteins

Question 23

coagulation

Answer 23

proteins