This class was created by Brainscape user Angela Luo. Visit their profile to learn more about the creator.

Decks in this class (14)

part 1
Common consumer perception,
Which is more nutritious 100g cat...,
How much fructose is in honey
69  cards
part 2a
What is clean label platform,
Benefits of food additives,
Why safer food supply
33  cards
part 2b
How to determine lvl food additiv...,
What is estimates based on produc...,
Probs limits of estimates based o...
22  cards
part 3a
What are major classes of food ad...,
Examples of misc,
What are preservatives antimicrob...
51  cards
Part 3b
Colour and form of nitrities,
Nitrites come in these two forms,
Nitrites water solubility
53  cards
part 3c
What are more natural antimicrobials,
What is macrolide,
Natamycin produced by bacterium _...
49  cards
part 4
What are antioxidants used for,
What is oxidation,
Examples of ros
58  cards
part 5
Functions of flavouring agents,
Flavouring agents not for,
Flavouring agent definition
35  cards
part 6
Functions of sweeteners,
What is hygroscopic,
Why need osmotic pressure regulators
69  cards
part 7
Heterogenous system of at least o...,
Surface active agent surfactant w...,
Example of water in oil
26  cards
part 8
Fats nutrition properties,
Fats functional properties,
Fats organoleptic properties
22  cards
Part 9
Colour is based on_____,
E,
Functions of colourants
24  cards
Part 10a
Digestive enzymes that are secret...,
Prob of trypsin chymo inhibitors,
Where are t c inhibitors found
79  cards
part 11
Formed in plant based foods rich ...,
Is starch a reducing carb,
Possible alt path of formation fo...
8  cards

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FABS 323

  • Class purpose General learning

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