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Decks in this class (22)
Antioxidants
Which antioxidant is this,
Which antioxidant is this,
Which antioxidant is this
23
cards
lipids-definition and classification
T or f lipids are characterized b...,
Fats are made up of a any alcohol...,
A substance that stabilizes an em...
32
cards
Fatty acids
T or f fatty acids are not genera...,
T or f c4 c8 fatty acids are slig...,
What is the structure of a soap s...
47
cards
Triglycerides
Animal fat is solid because a it ...,
What is the major fa of cows milk,
By increasing the number of doubl...
20
cards
Processing of fats and oils
What is the first in processing o...,
What is the purpose of the heat t...,
Lipoxygenase catalyzes the ____ o...
44
cards
Interesterification
What is the parameter you can con...,
T or f interesterification allows...,
What is the difference between ra...
22
cards
Analytical methods of TG
What are the 4 analytical methods...,
What is the iodine value,
What does the iodine value represent
14
cards
physical properties of fats and oils
T or f there can be as little as ...,
What are the forces that holds th...,
On what factor is depedant the pl...
22
cards
Autoxidation
To initiate an autoxidation react...,
The abstraction of a hydrogen con...,
When a free radical reacts with m...
34
cards
Hydrogenation
How is measured the catalyst acti...,
True or false hydrogenation under...,
T or f if you want to decrease th...
28
cards
Proteins
What are the various nutritional ...,
Complete nutritionist approach pr...,
What is a protein functionality
72
cards
amino acids
What is the mnemonic for essentia...,
What is the mnemonic for conditio...,
What is the mnemonic for non esse...
29
cards
protein 2
What is the name of the proteins ...,
Complete albumins are soluble in ...,
Complete globulins are soluble in...
64
cards
SFC (solid fat content)
What is the plastic range,
Why is fat plastic,
What is polymorphism
11
cards
week7C1 : milk proteins
The isoelectric point of casein i...,
What is the most abundant whey pr...,
What is the most abundant protein...
32
cards
week8C1 : Red meat-muscle
What is the main carbohydrate in ...,
What are the three classes of ske...,
What are the type of skeletal mus...
46
cards
week10 : postmortem
What is the basic unit of collagen,
How is made type 1 collagen,
In type iii collagen there is ___...
28
cards
week10C2 : other proteins
T or f fish protiens are digested...,
What are the predominant amino ac...,
Why is there a good digestibility...
39
cards
week11C1: enzymes
What is the enzyme that can hydro...,
What is the name of the enzyme th...,
What is the end product of the al...
18
cards
carbohydrates
What is raffinose,
What is stachyose,
When you want to make a caramel f...
37
cards
week12C1 : starch modifications
What is the inconvenient with pre...,
How is pre gelatinized starch made,
How is produced thin boiling star...
35
cards
Water
What are clathrate hydrates,
What are the different type of water,
What is the difference between de...
11
cards
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FDSC251
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FDSC251 (Food chem 1)
- 8 decks
- 310 flashcards
- 3 learners
Decks:
Lipids Lecture 1, Lipids Lecture 2 3, Lipids Lecture 6, And more!
