peppers anthocyanin is red chlorophyll is green eventually anthocyanin takes

Peppers anthocyanin is red chlorophyll is green

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-peppers, anthocyanin is red, chlorophyll is green, eventually anthocyanin takes over Potatoes -high glycemic index -3 g of protein, vitamin B, iron, potassium, zinc, ½ RDA Vitamin C -Vauxhall, Alberta & Maugerville, New Brunswick claim potato dominance ~33% of all fries sold are from McCain Onions/Garlic -onions are eye irritant because of sulfur compound -many compounds found in onions and garlic that contain S bound to C -contribute to flavour & health properties Eggs -Has yolk and white -yolk solidifies at 71 deg celcius because of fat content -white solidifies at 63 deg celcius, when white is heated, water released and protein is denatured and irreversible -egg shells are potential source of food contamination -useful in making meringues, whisk to beat in air -water bottle can be used to separate white & yolk -boiling eggs, overcooked, yolk can look green because of FeS -Lecithin, emulsifier, found in yolk, used in mayonnaise -oil & vinegar, add lecithin to mix everything because of polar ends (emulsion) Meat -38 C, colour red and fibers uncoil, 60 C pink colour & fiber coagulates & collagen dissolves, 82 C brown colour denser assoc. More collagen dissolves (collagen makes meat tough) -papain breaks down toughness of meat -transglutaminase (meat glue) combines two amino acid ends to make ammonia -same thing with fish Utensil Materials -gas electric -induction stove, Cu wire placed under cooking pot, AC current flows through coil creating magnetic field, this field induces current in ferromagnetic pot, high current low voltage situation
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-silver, copper, iron, stainless steel, aluminium, teflon, all clad (stainless steel, Cu, Al) Science = confusion -> understanding Food preservatives linked to colitis even though article talks about emulsifiers Polysorbate - emulsifier, has hydrophilic and hydrophobic end allows things like oil and water to not separate Carboxyl Methyl Cellulose - used in ice cream to create smooth consistency We are more bacteria than human Bacteria found in gut and on skin help determine health (good and bad bacteria) Some bacteria are more adept to eating food, weight gain caused by improper balance of bacteria Sorbitan monostearate - emulsifier Cellulose is dietary fibre Glutamate is why parmesan cheese tastes good Potatoes can cut cancer risks LIES Starch breaks down to glucose when stored in the fridge Glyphosate - most widely used herbicide in the world, used on canola, corn etc - Less toxic than aspirin, caffeine or salt - Chronic low dose exposure, group 2A “probable human carcinogen” - Hazard analysis: inherent property that a substance has to cause harm (eg. sun can cause cancer but risk depends on how much exposure you have) - Risk = hazard x exposure - Educated guesses based on accumulated data - 1/1300th of ADI Bacon is bad because it tastes amazzinngg!!
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  • Spring '11
  • Multiple
  • Bacteria, pH, E number, food poisoning, Food additive

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