Food Science Exam 1

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  1. Carotenoids original color
    • orange-red
    • yellow-orange
  2. Carotenoids with acid
    lighter color
  3. Carotenoids with base
    brownish color
  4. Carotenoids with heat
    lighter orange color
  5. Carotenoids with metal
    no effect
  6. Chlorophyll a orignal color
    blue-green
  7. Chlorophyll a with acid
    Gray-green
  8. Chlorophyll a with base
    bright green (chlorophyllin)
  9. Chlorophyll a with heat
    initial bright green, then dull olive brown
  10. Chlorophyll a with metal
    copper and zinc help to the retain the green color of chlorophyll, but they are not used because of possible toxicity
  11. Chlorophyll b original color
    green
  12. Chlorophyll b with acid
    olive brown (pheophytin)
  13. Cholorphyll b with base
    bright green (chlorophyllin)
  14. Chlorophyll b with heat
    initial bright green, then dull olive brown
  15. Cholophyll b with metal
    copper and zinc help to the retain the green color of chlorophyll, but they are not used because of possible toxicity
  16. Flavonoids: Anthocyanin original color
    red-purple
  17. Flavenoids: Anthocyanin with acid
    red
  18. Flavenoids: Anthocyanin with base
    blue, purple, green
  19. Flavenoids: Anthocyanin with heat
    dull reddish-brown
  20. Flavenoids: Anthocyanin with metal
    copper, iron, aluminum and tin change red-purple colors from green to slate blue
  21. Flavenoids: Anthoxanthin original color
    cream/white
  22. Flavenoids: Anthoxanthin with acid
    whiter
  23. Flavenoids: Anthoxanthin with base
    yellowish/white
  24. Flavenoids: Anthoxanthin with heat
    little change; possible yellowing
  25. Flavenoids: Anthoxanthin with metal
    aluminum results in loss of white, yellow hue; whereas iron darkens the cream/white pigments
  26. Flavenoids: Betalains original color
    purple-red/yellow
  27. Flavenoids: Betalains with acid
    red
  28. Flavenoids: Betalains with base
    yellow
  29. Flavenoids: Betalains with heat
    darkens
  30. Flavenoids: Betalains with metal
    iron darkens, aluminum turns betalains a bright yellow
  31. Carotenoid examples
    carrots, peaches, pineapples, red and yellow peppers, winter squashes, oranges
  32. Chlorophyll examples
    broccoli, green cabbage, kale, lettuce, spinache
  33. Flavonoids: anthocyanin examples
    eggplant, radish, red cabbage, red potato
  34. Flavonoids: anthoxanthin examples:
    cauliflower, onions, rice, turnips, white potato
  35. Flavonoids: betalains examples
    beets
  36. Essential AA
    PVT TIM HALL

    • (Phe, Val,Thr, Trp, Ile, Met, His, Arg, Leu, Lys)
    • Arg**considered nonessential (conditionally essential for newborns and burn victims
  37. Bacterial Toxin Mediated
    -bacteria enter the GI tract and then release toxins while inside
    E. Coli, Campylobacter jejuni, Vibrio
  38. Bacterial Food Intoxication
    -bacteria grow on food and release toxins (bacteria don't cause illness but their toxins do)
    • Clostridium perfringens
    • Staphlycocus aureus
    • Clostridium botulinum
  39. Bacterial Food Infections
    -bacteria are ingested and colonize in host and cause infection
    • Salmonella
    • Listeria Monocytogenes
    • Yersinia Enterocolitica
    • Shigella
Author:
arikell
ID:
315501
Card Set:
Food Science Exam 1
Updated:
2016-02-08 01:01:25
Tags:
food science
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Food Science Exam 1
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