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Decks in this class (20)
Chapter 1: Food Science: An Old But New Subject
Define food,
What is the role of food,
How do humans ingest food and plants
54
cards
Chapter 3: Sensory Evaluation: The Human Factor
Define sensory evaluation,
What is the function of sensory e...,
What influences our food likes an...
34
cards
Chapter 4: Basic Food Chemistry: The Nature of Matter
Define chemistry,
Name the three subatomic particle...,
Define an element
24
cards
Chapter 5: Energy: Matter in Motion
Define energy,
What are 2 things that food scien...,
Define potential energy
91
cards
Chapter 6: Ions: Charged Particles in Solution
How are acids bases used in food ...,
Define ionization,
How does h3o form
45
cards
Chapter 7: Water: The Universal Solvent
In what states can water be found in,
What are the 3 nutritional functi...,
What are the 5 food science funct...
50
cards
Chapter 8: Sugar: The Simplest of Carbohydrates
What are carbohydrates made up of,
Name some bodily functions of carbs,
What do carbohydrates include
106
cards
Chapter 9: Complex Carbohydrates: Starches, Cellulose, Gums, Pectins
What are complex carbohydrates al...,
How many glucose molecules make u...,
Name examples of polymers of sugar
91
cards
Chapter 10: Lipids: Nature's Flavour Enhancers
What elements do lipids contain,
Name the 3 types of lipids,
What are the 2 basic parts of gly...
99
cards
Chapter 11: Proteins: Amino Acids and Peptides
Describe pku,
Which plant source is known for i...,
Which amino acid is often limitin...
86
cards
Chapter 12: Enzymes: The Protein Catalyst
Define an enzyme,
What do enzymes allow,
What do enzymes facilitate
55
cards
Chapter 13: The Micronutrients: Vitamins and Minerals
Define vitamins,
How are enzyme reactions affected...,
Define fat soluble vitamins
46
cards
Chapter 15: Food Analogs: Substitute Ingredients
Define food analogs,
Name 4 functions of food analogs,
Name 2 examples of food analogs
46
cards
Chapter 16: Additives: Producing Desired Characteristics in Food
What does the food additive amend...,
What steps does a company must ta...,
Define the margin of safety
71
cards
Chapter 17: Fermentation: Desirable Effects of Microorganisms
Define microbiology,
Define microorganisms,
What are the characteristics of m...
110
cards
Chapter 18: Food Safety: Sources of Contamination
What is contamination,
When does contamination occur,
What are the 3 types of food cont...
59
cards
Chapter 19: Thermal Preservation: Hot and Cold Processing
What is heat processing,
What is cold processing,
Cooking extends shelf life as lon...
34
cards
Chapter 20: Dehydration and Concentration: Controlling Water Activity
What is water activity an indicat...,
Name 3 categories of processed fo...,
What is the oldest method of food...
55
cards
Chapter 21: Current Trends in Food Preservation: Irradiation
What is food irradiation what kin...,
How does food move in food irradi...,
What does irradiation kill
30
cards
Chapter 22: Mixtures: Solutions, Colloidal Dispersions, and Suspensions
What does the dispersed phase ref...,
What does the continuous phase re...,
How are food mixtures classified
76
cards
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1) Introduction to Food Science
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