This class was created by Brainscape user Harriet Mildon. Visit their profile to learn more about the creator.
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Harriet Mildon
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Decks in this class (13)
Meat
Define meat,
State the main quality attributes...,
Nutritional value protein content
4
cards
Challenges and Opportunities
Benefits of home preparation of f...,
Benefits of convenience,
Side effects of convenience
6
cards
Sensory science
Define flavour perception,
Define olfaction,
Define gustation
8
cards
Final Exam tutorial part 1
What does an aldehyde typically s...,
What does a carboxylic acid typic...,
What does an ester typically smel...
27
cards
Exam prep
Define primary protein structure,
Define secondary protein structure,
Define tertiary protein structure
20
cards
Crystalisation
Why do crystals form,
What is beta prime,
What is beta prime responsible for
5
cards
Role of water
List some characteristics of boun...,
List some characteristics of free...,
How does water help in food stabi...
14
cards
Role of CHO
Functional properties of carbohyd...,
Define how carbs effect thickenin...,
What effect does thickening and g...
12
cards
Role of starch
Role of starch thickening and gel...,
Role of starch binding impact on ...,
Role of starch mouthfeel impact o...
7
cards
Structure of lipids
What are the 3 main types of lipids,
What are triglycerides composed of,
What are fatty acids composed of
3
cards
Food processing
What is food processing,
What are the better characteristi...,
The transformation changing of fo...
17
cards
Dairy
Where does milk fat exist,
What gives milk fat the yellow tinge,
How does the fat in milk impact t...
13
cards
Dairy 2 - milk processing
Why should we process milk 2 reasons,
What do spoilage bacteria do,
What are the 4 types of spoilage ...
15
cards
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FOSC111
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