Food Science Exam
Complete List of Terms and Definitions for Food Science Exam
| Terms | Definitions |
|---|---|
| Bifidobacterium | Heterofermenters. Obligate anaerobes found in the gastrointestinal tract of many animals. Can protect against bad pathogens like Salmonella and E.coli. Popular in SCANDINAVIAN COUNTRIES AND GERMANY |
| Leauconostoc mesentroides | Heterofermenter. Normally use for CAMEMBERTI and BRIE CHEESE. Has its roots in SOUTHERN EUROPE |
| What are Labs? | Lactic acid producing Bacteria |
| When did Tea reach Japan? | 729 AD |
| Lactococcus Lactic | Homofermentative. Using used for making hard cheese that require higher fermenting temps. Found in CENTRAL EUROPE |
| Green Tea | non-fermented tea from freshley picked tender leaves, then dried and heat treated to stop natural fermentation. Grown in CHINA, JAPAN, and KOREA |
| What chemical in tea can help the bodys defense against disease? | L-THEANINE |
| The 3 listed benefits of Tea are linked to what compound? | Flavonoids |
| Oolong Tea | Semi-fermented tea made in CHINA and TAIWAN. Slightly mature leaves are picked and processed immediately. They are wilted under direct sunlight and shaken in bamboo basket to lightly bruise the edges. Then the leaves are spread out to dry. Partially fermented and oxidized. |
| Other small tea producers: | Ethiopia, Uganda, Iran, Vietnam, Bangladesh, Turkey, Nepal, Australia, Ukraine |
| How much does a family from Japan spend each week in food consumtion? | $317.25 |
| Refridgeration |
- increase shelf life and help to ensure saftey - 32-40 degrees Farenheit - slows microbial growth, enzymatic and chemical reactions |
| What is Ripening? | Cutting bloacks of curd and floating them on salt solutions to prevent spoilage organisms from growing. They are incubated in cool humid environments for weeks of months. During this process the enzymes present in the cheese modify the texture of flavor |
| Other way to affect texture and flavor | Herbs and spices |
| Examples of LABS for Oral Vaccine | STREPTOCOCCUS PYOGENES and STREPTOCOCCUS PNEAUMONIAE are vaccine proteins that help protect against infections. |
| Refridgeration Rules |
1) most microbes will not grow at refridgeration temperatures 2) principle of Q10=2 (applies that for every decrease in 10 degrees celcius in temperature, the rate of a chemical reaction is cut in half |
| How much does a family in the USA spend each week in food consumption? | $341.98 |
| What are Interferons? | A secretion of immune cells that can fight bacterial, viral, fungal, and parasitic infections. |
| The leaves of CAMELLA SINENSIS contain what? | Chemicals including amino acids, carbs, mineral ions, caffeine, and polyphenolics-antioxidants. |
| Which cultures can still grow well in low oxygen environments? | Lactococcus Lactic, Leuconostoc mesentroides, Lactobacillus delbrueckii. |
| How much does a family in Chad spend on food consumtion ? |
$1.23 Favorite Food: Soup with Fresh Sheep meat |
| To find an alternative soltuin to Tea imports, the British East India company grew tea where? | India. There is very families like Liptons developed their wealth. |
|
Why do we process foods?? 5 Process |
1. to increase shelf life, the time in which food is of acceptable quality for consumption 2. to assure the saftey of the food supply by controlling or destroying pathogens 3. to provide convienience to customers 4. to improve sensory properties, making foods more appealing 5. to stabilize and improve nutritional value |
| Where is CASEIN found and what are its affects? | Found in milk due to lactic acid. Creates a semi-solid product |
| Anthocya-- + acid | red |
| Benzoyl peroxide | bleaching agent |
| Pectinesterases | Deesterify protopectin and pectinreduces gel abilityresults in ripeningremoves methoxy groupssoftens fruita.k.a. pectinmethoxylases, pectases, etc. |
| Protopectinases | Enzymes in fruits/vegcatalyze hydrolytic cleavage of protopectins to shorter chains of pectinsby adding H2O @ random spots btwn galacturonic units |
| device for drying meat | dehydrator |
| Milk clarification | High speed centrifugeremoves sediment, body cells from udder, and bacteria |
| Sourdough | lactic+acetic acid bact.24 Hr. ferm.some artificially made with lactic acid + flavorsstarter has absolute requirement for maltose |
| Anthocy-- + enzymes | loss of color |
| Pseudoscience | -not testable or reproducible-UFOs, astrology |
| Materials thrown away during slaughter, including | Offal |
| Sucrose, Lactose, Maltose | A Carbonyl group |
| 1275-1875 |
Laws tied to English common law: Putrid bread, beef, fish, pigeons Flase charge of putrid beef False measure of fish Putrid capons Unsound wine Concealing bad oats with good |
| Puffed Cereal | -temper grain-heat grain-cook under pressure to about 288C-suddenly release pressure |
| Radiation in frozen | decrease in free radicals |
| salt and yeast | makes firmslows yeast down |
| Baking Soda | 2NAHCO3 --> Na2CO3 + CO2 |
| The Veri-Green process uses what element to bind to chlorophyll and make it bright green? | Zinc |
| Storing food in air tight containers | canning |
| Sulfhydryl Group | similar to the OH group |
| In the manufacture of tomato ketchup, which unit operation does not correspong to the microstructural level? | cleaning |
|
1215 Magna Carta |
Set forth various weights/measures to be used |
| H-band | Region in the center of sarcomere where only thick myofilaments of myosin occur |
| Reduction rollers | smooth rolls reduce middlings into flour |
| Cold pressing | mech. pressing to express oilresults in high quality |
| Beri-Beri is a nutritional disease that first showed up as a result of? | Rice Processing |
| to leave undisturbed for a period. | Age (Ripen) |
| Ionic Bonds | involve the transfer of electrons between reactants |
| Which one is not a geometrical food characteristic? | adhesive |
| myofibril | organelle which is a fiber (thick and thin filament) |
| Short patent flour | high starch, low PROb/c primarily very fine particle streams from center of endosperm |
| Sponge Dough method | 1. combine yeast+liq+some flour2. add part of sugar to stimulate yeast3. when sponge well fermented, add salt+fat4. add rest of flour5. cont. like straight dough method |
| What structure is NOT found in all cereal grains? | Chalaza |
| what did sinclair's The Jungle describe? what did it lead to? |
-meat processing->started riots -led to Pure Food Law (1906) and Meat Inspection Act |
| Mixtures | are two or more substances that are combined physically instead of chemically |
| Suppose you are working as a product development scientist. Your company is committed to developing a high soy isoflavone beverage/ The question "Where should the product be test marketed?" addresses which activity stage in product development? | commercial stage |
| Pheophytin - phytyl group = ? | Olive green PHEOPHORBIDE |
| Smoke Pt. | Temp @ which fat smokes b/c1. lotsa energy2. molecules degrade3. ~190C4. acrolein (an aldehyde) 5. as FFAs increase = smoke pt decreases |
| ________ is the loss of fluid from a gel or a foam. | Syneresis |
| Which of the following is NOT a fruit as described by botanists? | Carrot |
| what are trans fatty acids? | -hydrogenated plant oils (UNsaturated, either poly or mono) |
| The porportion of the live weight of the animal to | Dressing Percentage |
| The infection of plant tissue with A. rhyzogenes is | hairy root culture |
| FIVE factors in emulsion stability | 1. viscosity of cont. phase2. emulsifying agent (present? and amount)3. droplet size of disp phase4. ratio of disp:cont.5. Brownian movement |
| Air in leavening | AIR in every leavening process if fat used has small crystals, then more air trapped |
| identify some food processing companies | hardees, fmc, kerry, merk, campbells, etc. |
| Given: the individual probabilities for success of a food product are A-B(0.9) B-C(0.8) C-D(0.9) what is the correct conclusion? | the probability of product success is about 52% |
| 3 Purposes of irradiation in improving shelf life | alternative to fumigation to control insect in foodsinhibit sprouting or other self generating mech. of deteriorationdestroy veg. cells of pathogens |
| How aging effects tenderness | Holding of meat as it passes thru rigor mortis and sometimes for days-2 weeksTheory: cathepsins and Ca-activating factor (proteolytic enzymes)on muscle proteins to produce simpler proteins and break actin-myosin links |
| what are omega-3 fatty acids? what is their function in the body? |
-linolenic acid -cell membranes, immune cells, lubricate joints |
| fully vs. partially hydrogenated vegetable oils | fully hydrogenated are good, do not contain trans fat and partially are bad, contain trans fat that can clog arteries |
| To maintain profits, a successful food company | considers the uncertainty of the future |
| Acid-Enzyme method to make corn syrup | Same as Acid hydrolysis, but followed by enzyme tx to make high MALTOSE, etc |
| what foods are good sources of saturated fatty acids? | meat, milk, butter, cheese, chocolate, coconut |
| Reasons for temp diff between making whipped egg and whipped cream foams | Whipped egg foam: Pro denaturation is decreased @ cold temp...we want denat so we need warm tempCream: aided by solid fat, so best at low temp |
| what is invert sugar? why is it used? |
-sucrose converted to glucose and fructose -same sweetness, less tendency to crystallize |
| Factors that reduce the fat in meat @ time of consumption | Trim fatTake skin off poultryDon't fryRoast on drip pan |
| what led to the first passage of food regulations in great britain? what was it called? |
-adulteration of foods (adding extras) i.e. smouch tea -Britis food and drug act (1860, 1872) |
