Shared Flashcard Set

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FSTC
Chapter 2
22
Science
Undergraduate 4
02/15/2010

Additional Science Flashcards

 


 

Cards

Term
degrees brix
Definition
= % soluble solids in solution (measured bby a hydrometer or refractometer?
Term
sucrose inversion
Definition
breaking sucrose molecule into glucose and fructose with acid or enzyme
Term
brix/acid ration
Definition
(sweet/sour) imp to flavor of beverages and fruits esp.
Term
leavening
Definition
expansion of gasses causes a light airy textured in baked products
Term
biological value
Definition
refers to amino acid content of proteins and egg is the standard wich others are measured against
Term
bioavailability
Definition
refers to the degree towhich nutrients are digested and absorbed by the body
Term
ripeness
Definition
is optimum color flavor and texture
Term
maturity
Definition
conditon of plants and fruits at harvest
Term
senescence
Definition
deterioration in quality of living plant tissues after harvest
Term
infusion process
Definition
can replace water with sugar in dried fruits using heat and pressure to imporve flavor color and texture
Term
emulsion
Definition
have 2 phases one dispersed droplets within the continous phase, but these are unstable and seperate without an EMULSIFIER where one end likes water and the othe likes fat
Term
communitated meat emulsions
Definition
contain finely chopped meats mixedwith water and fat i e hot dogs or lunch meats
Term
trimethylamine is converted to triethylamine
Definition
as seafoods deteriorate causing fishy odor
Term
candling
Definition
is a non-destructive way of checking egg quality
Term
lactose
Definition
milk sugar and is not very sweet or soluble. itmay crystallize out of solution causing sandiness texgture in some foods.
Term
lactose intolerance
Definition
due to lack of lactase enzyme
Term
casein
Definition
major milk protein and it precipitates at ph 4.6 or in the presence of RENNIN enzyme making curds and whey
Term
curds
Definition
used to make certain cheeses
Term
whey
Definition
has water solubleproteins and lactose and has become a valuable food ingredient
Term
ice cream
Definition
complex collodial system of emulsion and foam
Term
candies are crystalline
Definition
with small fine sugar crystals-careful agitation yeilds smooth texture ie fudge or divinity
Term
non-crystalline
Definition
candies fromslow cooling of hot syrup without agitation prevents sugar crystals from forming ie jelly beans and gummy bears
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