Food Science Exam 4: Detail View

1)

The systematic evaluation and understanding of water, carbohydrates, lipids, proteins, vitamins, minerals, and other ingredients, such as additives, as they undergo chemical interaction/reaction during the harvest, storage and distribution of foods

Food chemistry

2)

Main function of food

Provide us with energy in the form of calories

3)

Responsible for almost all food borne illness and cause most food spoilage

Microbes

4)

3rd largest producer of eggs in the us, owns 14 million hens, focuses entirely on egg products not just shell eggs

Rembrandt foods

5)

Flavor, aroma, texture, mouth feel, safety

Food quality

6)

Chlorophylls, carotenoids, anthocyanins, betalins

Pigments

7)

Do not provide calories, but are necessary - deficiency diseases result if not in diet

Vitamins and minerals

8)

Cause disease and death

Pathogens

9)

Nourishment, protection, loaded with biochemicals

Main biological tasks of the egg

10)

Energy source, cell structures, essential fatty acids

Nutritional importance of food lipids

11)

Solanine, amygdaline

Toxins

12)

Does not provide energy, but does avert or decrease some problems

Dietary fiber

13)

The study of the physiology, genetics, growth, characteristics, survival, and behavior of microbes

Microbiology

14)

Regarded as a protein system consisting of ovomucin fibers in an aqueous solution of numerous globular proteins

Albumen (egg)

15)

Vitamins A D E & K (fat soluble), cell membrane characteristics, cholesterol for Vit D3, and signaling molecules

Biological importance of food lipids

16)

Citric acid, benzoic acid

Preservations

17)

Amino acids that the body can't synthesize

Essential amino acids

18)

Living entities that are too small to be seen with the naked eye

Microorganisms

19)

Complex mixture of different particles, described as an emulsion comprised of hydrophobic granules suspended in an aqueous phase containing proteins (Harrison and Cunningham)

Egg yolk

20)

Include a divers range of compounds that have non polar groups that make them relatively insoluble in water (hydrophobic)

Lipids (fats)

21)

Water soluble compounds ranging from purple to orange - eggplant, radish, red potato

Anthocyanin pigment in fruits and vegetables

22)

Lysine, methionine, tryptophan, valine

Essential amino acids

23)

Bacteria, fungi, protozoa, and viruses

Categories of microorganisms

24)

Industrialized production during the 20th century, extensive breeding during the last 50 years

Egg industry

25)

Three major classes of lipids

Simple lipids, compound lipids, derived lipids

26)

Purple to red-yellow - beets

Betalains

27)

Lack of glucose for the brain, ketoacidosis, high urea in urine

Problems as a result from excessive protein consumption

28)

Prokaryotes and eukaryotes

Classifications of microorganisms

29)

Gelling/binding, foaming, emulsifying, nutritional, taste, color

Properties and functionalities of the egg

30)

FA, TG, waxes

Simple lipids

31)

Fat soluble ranging from yellow to red-orange - carrots, tomatoes, peppers

Carotenoids

32)

Recommended caloric intake of protein

10-15%

33)

Prokaryotes; nucleus or no nucleus?

No nucleus

34)

Phospholipids, glycolipids, lipoproteins

Compound lipids

35)

Have a porphyrin ring with Mg and green color - broccoli, lettuce, spinach

Chlorophylls

36)

Required in the diet for absorption of fat-soluble vitamins and because they aren't synthesized by the body

Essential fatty acids

37)

Eukaryotes; nucleus or no nucleus?

Nucleus

38)

Sterols

Derived lipids

39)

Temperature, humidity, washing/soaking, cutting/slicing, heating, freezing

Factors affecting chemistry of plant tissue

40)

Required for proper brain function and to produce key hormones - progesterone and testosterone

Sterols

41)

Unicellular prokaryotes found almost everywhere; classifications include gram stain reaction (positive or negative), shape (coccus, bacillus, or spirillum), and spore-forming ability

Bacteria

42)

State of short chain fatty acids or unsaturated fatty acids at room temperature?

Liquid

43)

How temperature affects the chemistry of plant tissue

Reaction rates vary

44)

Water soluble substances that transport fat and cholesterol in blood

Lipoproteins

45)

Multi- or unicellular eukaryotes; growth is evidence by mycelium; some produce toxins, antibiotics, or enzymes

Molds

46)

State of long chain fatty acids or saturated fatty acids at room temp?

Solid

47)

How humidity affects the chemistry of plant tissue

Wilting or spoilage

48)

This type of lipoproteins carry cholesterol from liver to body cells

Low-density lipoproteins (LDLs)

49)

Unicellular eukaryotes; most are spherical or oval; most grow faster than molds

Yeasts

50)

Animal fats and foods with partially hydrogenated vegetable oils can contain this...

Trans-fatty acids

51)

How washing/soaking affects the chemistry of plant tissue

Leaching

52)

This type of lipoprotein carries cholesterol and TGs from the liver to body

Very-low-density lipoproteins (VLDLs)

53)

Single-celled eukaryotes classified by their morphology, locomotion and life cycle; they do not grow in foods, but are parasites that require a host to complete their life cycle

Protozoa

54)

Decrease in growth, dermatitis, kidney lesions, death, and neurological abnormalities are all examples of....

Deficiency symptoms of essential fatty acids

55)

How cutting/slicing affects the chemistry of plant tissue

Enzymatic change

56)

This type of lipoprotein carries cholesterol back to the liver

High-density lipoproteins (HDLs)

57)

Parasitic, and generally host-specific; most insert their RNA into the host's DNA for replication

Viruses

58)

How heating affects the chemistry of plant tissue

Flavor and texture

59)

Should be the main source of calories in the diet

Carbohydrates

60)

Most microbe reproduction is by...

Cell division

61)

These can be reduced, diluted, or replaced; this reduction can assist with weight control

Food fats

62)

How freezing affects the chemistry of plant tissue

Slows reactions

63)

An animal starch stored in muscles as a source of energy; when [these] requirements are met, excess glucose is converted to fat

Glycogen

64)

No or slow growth, getting used to the environment as shown on the growth curve; control here is most effective

Lag

65)

Plant polysaccharides - maltodextrin (modified starches), cellulose gels, carrageenan, hydrolyzed oat flour; acceptable for cooked items - not fried; safe

Carbohydrate-based fat replacers

66)

Pigments, enzymes, precursors, and substrates

Animal tissues

67)

Rapid growth on the growth curve

Log

68)

Blended with gums to form gels - microparticulated milk or egg protein, isolated soy protein; acceptable for products not heated highly; safe

Protein-based fat replacers

69)

Myoglobin and hemoglobin

Pigments in animal tissues

70)

Cofactors for enzymes; affect metabolism; water soluble [___] include B-[___] and [___] C; fat soluble [___] A, D, E and K

Vitamins

71)

Shows when as many cells are dying as are being created on the growth curve

Stationary

72)

Proteases

Enzymes in animal tissues

73)

Cofactors or key parts of the body - bone, blood, etc..

Minerals

74)

Shows when waste products are toxic and food is gone on the growth curve

Death

75)

Flavor

Precursors in animal tissues

76)

Source of carbohydrates and dietary fiber

Grains

77)

Refer to ENVIRONMENTAL characteristics that surround the food product - including temperature, relative humidity, and gaseous environment

Extrinsic factors

78)

Physiological changes and microbial growth

Substrates in animal tissues

79)

Removes dietary fiber causing many people to seek whole grain products

Milling

80)

Refers to the FOOD COMPOSITION and characteristics that influence microbial growth IN THE FOOD; examples include - water activity, pH, nutrients, and inhibitors

Intrinsic factors

81)

Primary pigment in meat; is a single polypeptide (globin) with a specialized group called heme (aka porphyrin ring); has four forms (myoglobin, oxymyoglobin, mtmyolglobin, and nitrosylhemochrome)

Myoglobin

82)

Provide minerals, vitamins, and dietary fiber; [___] fiber is high in pectin and lower in cellulose than fiber from grain; high in moisture and low in fat and sugar

Vegetables

83)

Control of microorganisms; F.A.T. T.O.M.

FoodAcidityTemperatureTimeOxygenMoisture

84)

Contribute vitamins, minerals, and fiber to the diet; have more sugar and less starch than vegetables; processed juices from [___] have less dietary fiber than whole [___]

Fruits

85)

Vary with the type of organism, but most foods provide high nutrient availability for microorganisms; some limitations may be requirements for sugars

Nutrient requirements

86)

High in calcium, protein, potassium, and vitamin D

Milk products

87)

Relates to available h2o

Water activity

88)

Protein is the primary nutrient delivered by this group; many are also rich in b vitamins, iron and zinc; lower in fat minerals, and balanced proteins than animal products

Meat and beans

89)

Chemical compounds that slow the growth of microbes

Inhibitors

90)

Provide essential fatty acids and are needed for absorption of fat-soluble vitamins; peanuts, soybeans, sunflower seeds, and canola seeds are sources; lower levels of saturated fats than fats

Oils

91)

Biological process in which microorganisms induce a series of chemical reactions leading to food preservation

Fermentation

92)

May diminish some nutrients, but enrichment is also possible to replace losses

Food processing

93)

Four factors affecting chemistry of animal tissues

Cooking, drying, freezing, and pasteurizing

94)

Refers to the degree to which nutrients are digested and absorbed

Bioavailability

95)

Affect of cooking animal tissue

Flavor, color, and texture

96)

Largely responsible for the digestion or breakdown of food molecules into absorbable units; protein molecules that cause chemical reactions to occur without being altered in the process; names usually end with "ase"

Enzymes

97)

Affect of drying animal tissue

Flavor

98)

Occurs when digested nutrients enter the bloodstream through capillaries of the small intestine; nutrients must pass through the mucosal cells lining the intestine

Absorption

99)

Affect of freezing animal tissue

Slows reactions

100)

Small lipids and water passing through the mucosal cells lining the intestine

Simple diffusion

101)

Important beneficial microorganism in bread/wine

Saccaromyces

102)

Affect of pasteurizing animal tissue

Microbial reduction

103)

Water-soluble vitamins passing through mucosal cells lining the intestine

Facilitated diffusion

104)

Physicochemical properties that affect performance in a food during processing, storage, and preparation

Functionality of ingredients

105)

Glucose and amino acids passing through mucosal cells lining the intestine

Active transport

106)

Bacillus, enterobacter, lactobacillus, pediococcus, and pseudomonas

Common spoilage bacterial genera

107)

Bacterial toxins

Clostridium botulinum

108)

The delivery of nutrients and oxygen to all of the body's cells by the circulatory system

Transport

109)

Two types of food borne disease by microorganisms

Intoxication and infection

110)

Anemia, beriberi, goiter, osteoporosis, rickets, and scurvy

Deficiency diseases

111)

When a toxin is formed by the the microorganism prior to ingestion

Intoxication

112)

Pesticides

Organochlorines (DDT), organophosphates (malathion)

113)

Anemia is caused by a deficiency in...

Iron

114)

When the live microorganism must be ingested to cause disease

Infection

115)

Solanine is a natural toxin found in

Potatoes

116)

Beriberi is caused by a deficiency in ...

Thiamin

117)

The science of identifying the causes of disease outbreaks; investigation of food consumption records, specimens, and points of contamination may reveal patterns to prevent future outbreaks

Epidemiology

118)

Amygdaline is a natural toxin found in ...

Peach pits

119)

Goiter is caused by a deficiency in

Iodine

120)

Myristicin is a natural toxin found in

Nutmeg

121)

Osteoporosis is caused by a deficiency in

Calcium

122)

Safrole is a natural toxin found in

Sassafras root

123)

Rickets is caused by a deficiency in

Vitamin d

124)

Thiocyanate is a natural toxin found in

Cabbage

125)

Scurvy is caused by a deficiency in

Vitamin c

126)

Coumarin is a natural toxin found in

Citrus fruits

127)

Hydrazine is a natural toxin found in

Mushrooms

128)

Teratogen (abnormal fetal development), mutagen (change in the DNA of cells), and carcinogen (cancer development)

Categories in which specific toxic effects fit

129)

Developed to identify the mutagenic potential of chemical substances; based on testing the response of bacterial cells to chemical substances

The Ames test

130)

Work by slowing, stopping, or killing microbes

Preservatives

131)

Most common preservatives; work by decreasing water activity

Sugar and salt

132)

Any substance added to food; most are intentional and must be approved by the FDA; some are contaminants but are often anticipated at a minimal level

Food additives

133)

Antibiotics, dioxins, dirt/dust, hair, hormones, insects, and microwave packaging

Examples of indirect additives

134)

Anticaking agent, antioxidants, colorants, emulsifiers, enzymes, flavoring, humectants, leavening agents, pH control agents, preservatives, sweeteners, sequestrants, and stabilizers/thickeners

Major types of food additives

135)

Pigment used to impart color to a food or beverage; viewed as and additive

Colorants

136)

Color suppliers provide...

Dyes and lakes

137)

Water soluble colorant for entire food

Dyes

138)

Insoluble colorant for food surfaces

Lakes

139)

Can thicken sauces and gravies after gelatinization in which hydrated starch granules swell during heating to release soluble starch molecules that provide thickening; modified [___] are chemically treated to thicken without heating

Starches

140)

If there are no carbon to carbon double bonds then fatty acids are..

Saturated

141)

If there are one or more double bonds then fatty acids are

Unsaturated

142)

Fractionation, hydrogenation, hydrolysis, interestification, oxidation, and polymerization

Chemical reactions of lipids

143)

Involves splitting oils into high and low melting point components

Fractionation

144)

The forced addition of hydrogen atoms to the unsaturated bonds of fatty acids to raise the melting point of the fat (harden)

Hydrogenation

145)

The breakdown of triglycerides into glycerol and fatty acids

Hydrolysis

146)

The rearrangement or recombination of fatty acids from a triglyceride

Interestification

147)

Result of oxygen reacting with the double bonds of unsaturated fatty acids to produce a rancid flavor or aroma

Oxidation

148)

Occurs after fatty acids are hydrolyzed form glycerol

Polymerization

149)

The linear sequence of amino acids

Primary structure of protein

150)

The alpha helix or beta sheet configuration

Secondary structure of proteins