Foodchem Lecture 1 Pictures

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    • "Edible oils"
    • This was in the intro describing what we would be learning (i.e. lipid sources, behavior, stability, deterioration, lipolysis etc.)
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    • "The proteins"
    • Need to understand their chemical makeup, structure, reactivity, sensitivity to environmental factors, their extraction and purification and use as functional ingredients (curds, gels, binders)
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    • "The carbohydrates"
    • Need to understand the basic chemistry of “simple” sugars and their reactions (maillard/caramelization) as well as their higher analogs, polymers (polysaccharides) and their functionality in relation to chemical structure (viscosity modification and gelation)
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    • "Water"
    • The mediator and link between all these major components (F/P/C) and its key role as both a reactant and reaction medium
    • Understanding the importance of water in the deteriorative reactions in foods, including the concept of water activity and how water interacts with the major components
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    • "Bacon bits"
    • Extruded bacon bits made from soy protein, not from real bacon.
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    • "Texturized vegetable protein"
    • Not found in nature but can be made and balanced nutritionally
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    • "High protein snack"
    • Not found in nature but can be made and balanced nutritionally
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    • "Surimi - Pollock as crab"
    • Not found in nature but can be made and balanced nutritionally
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    • "Olestra - 'Fat free' fat-like substance"
    • Looks and behaves like a fat, but non-caloric
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    • "Sucralose (Splenda)"
    • Artificial sweetner
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Foodchem Lecture 1 Pictures
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Foodchem Lecture 1 Pictures
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