Foodchem Lecture 15 Pics

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Morgan.liberatore
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142506
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Foodchem Lecture 15 Pics
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2012-03-19 14:06:44
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Foodchem Lecture 15 Pics
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Foodchem Lecture 15 Pics
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    • Textured vegetable protein (TVP)
    • Common vegetarian food component
    • Commonly made from soybean proteins
  1. Whey protein concentrates came after soybean proteins in response to environmental problems caused by disposal of whey from cheese manufacture
    • Spirulina in a petri dish
    • Algae have received a lot of attention from the space program, where its photosynthetic ability could be capitalized upon
    • Ingestion of more than 100g per day leads to nausea, vomiting, and abdominal pains
    • Sold as health supplement
    • This bottle $30 for 200 tablets
    • Algae have received a lot of attention from the space program, where its photosynthetic ability could be capitalized upon
    • Ingestion of more than 100g per day leads to nausea, vomiting, and abdominal pains
    • Sold as health supplement
    • Marmite
    • Autolyzed yeast produced by osmotic shock
    • Yeast hydrolysates have been used for a long time - marmite - made from brewer's yeast
    • Quorn
    • Very successful texturized vegetable product
    • Developed using mushroom mycelium
    • Has vegetarian appeal
    • Quorn steaks
    • Very successful texturized vegetable product
    • Developed using mushroom mycelium
    • Pin mill
    • Pea starch and a pea protein rich fraction can be produced by pin milling peas, followed by air classification to separate the heavier starch from the lighter protein fraction
    • Similar process for beans
    • Pea/bean protein
    • Substantial health food market for pea and bean proteins
    • If used in too high concentration, flatulence will be a problem
    • Pea/bean protein
    • Substantial health food market for pea and bean proteins
    • If used in too high concentration, flatulence will be a problem
    • Fish meal
    • Fish is a conventional source of protein
    • However in North America we tend to consume a limited number of desirable fish species, the rest often ending up as animal feed or fertilizer in the form of fish meal
    • In the 1970s, a process was designed in Canada to produce a fish protein concentrate
    • Involved the mincing of fish, followed by extraction of the fat using isopropyl alcohol
    • Protein rich residue was then steam stripped to remove the solvent and fishy odor/flavor and then ground into powder

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