FSTC CH 1 Review Outline

FSTC CH 1 Review Outline - FSTC 201 REVIEW OUTLINE FOR THE...

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Unformatted text preview: FSTC 201 REVIEW OUTLINE FOR THE CHAPTER Murano: Understanding Food Science and Technology Chapter 1: Introduction To Food Science and Technology You can use the textbook to locate the information, and in some cases, the lecture notes are also quite useful. Some definitions to look over: Acidulant Antioxidant Enology Food Science Food Technology HACCP Hurdle strategy Nutraceutical Nutrition Pasteurization Phytochemical Reverse osmosis Stabilizer Teamsmanship Ultrafiltration Some concepts to know: How do food science and food technology impact a breakfast of juice, eggs, toast, and milk? Explain the scientific method . Explain the flow of energy in the biosphere using the terms chemotroph and phototroph . Explain similarities and differences between the old Food Guide Pyramid and My Pyramid. Explain how biology, chemistry and physics impact the study of food science and technology On page 5, there is a presentation of how peanut butter rancidity results when oxidation of fatty acids (specifically, oleic acid) occurs. Understand what is going on here. Be sure to understand the correct answers to the end of chapter questions, and to the CHALLENGE section. CHAPTER 1 ANSWERS TO STUDY QUESTIONS 1. b. 2. a. 3. a. 4. d. 5. b. 6. e. 7. c. 8. c. 9. b. 10. a. 11. e. 12. c. 13. b. 14. d. 15. c. 16. a. 17. b. 18. e. 19. c. 20. e. CHAPTER 1 ANSWERS TO CHALLENGE QUESTIONS 1. Define of explain the following terms without re-reading the material: TPA, ISP, HPLC, MET, CYS, SPE, STPP, LFTT, tocopherol. TPA -Texture profile analysis; instrumental method used to assess food texture ISP - isolated soy protein; acts as a fat and water binder to improve meat product juiciness and stability. HPLC - High performance liquid chromatography; a method for cysteine and methionine in infant formulas MET -methionine; sulfur containing amino acid important for infants CYS - cysteine; sulfur containing amino acid SPE -sucrose polyester; sugar molecule with 4-8 fatty acids attached STPP -sodium tripolyphosphate, used for improving protein functionality and sensory characteristics of frankfurters LFTT - Lean fine textured tissue, used in frankfurters Tocopherol - Vitamin E 2. List three types of infant formulas. 1) whey protein-based 2) casein protein-based 3) plant protein-based 3. Describe one difference and one similarity between kappa-carrageenan and ISP. ISP stands for isolated soy protein. It acts as a fat and water binder to improve meat product juiciness and stability. Kappa carrageenan is a type of food gum. A food gum is classified as a carbohydrate or polysaccharide, so it is related to starches. Food gums improve meat texture by forming complexes with protein and water within meat products....
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This note was uploaded on 04/05/2008 for the course FSTC 201 taught by Professor Murano during the Spring '08 term at Texas A&M.

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FSTC CH 1 Review Outline - FSTC 201 REVIEW OUTLINE FOR THE...

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