1
Q
lipids
A
- organic compounds that are soluble in organic solvents
- composed with carbon, hydrogen, and oxygen (but have high proportions of hydrogen and less of oxygen)
2
Q
glycerol
A
- a three-carbon compound with three alcohol (hydroxyl) groups, each of which is esterified with fatty acid
3
Q
fatty acid
A
- aliphatic chains with a carboxylic acid (-COOH) functional group
4
Q
saturated fatty acids
A
- fatty acids that do not have any double bonds between the individual carbon atoms
5
Q
monounsaturated fatty acids
A
- fatty acid that has a single double bond
6
Q
polyunsaturated fatty acid
A
- tow or more double bonds
7
Q
hydrogenation
A
- the addition of hydrogen atoms to unsaturated fatty acid, causing the double bonds (unsaturated) to become single bonds (saturated)
8
Q
complete hydrogenation
A
- all double bonds being converted into single bonds
- “hardens” the shortening unable to use for baking
9
Q
partial hydogenation
A
- some of the double bonds are saturated and some of the double bonds are reconfigured from the cis form into the trans form
- results in a partially hydrogenated fat, or trans fat
- conducive to baking
10
Q
omega-3 fatty acids
A
- polyunsaturated fatty acids that have their first double bond on the third carbon from the methyl end of the fatty acid chain
- essential to human diet
11
Q
omega-6 fatty acids
A
- polyunsaturated fatty acid that have the fist double bond on the sixth carbon atoms from the methyl end
- when consumed in moderate amounts: regulate metabolism, stimulate growth of skin and hair, and maintain bone health
12
Q
phospholipid
A
- the resulting diglyceride (2 fatty acids) when one of the fatty acids in a triglyceride is replaced by a phosphate group
13
Q
proteins
A
- complex polymers of amino acids
14
Q
amino acids
A
- organic molecules containing carbon, hydrogen, oxygen, and nitrogen
15
Q
peptide bond
A
- covalent bond between the nitrogen of one amino acid with the carbon of the carboxylic group of the adjacent amino acid
- amino bond
16
Q
primary structure
A
- linear arrangement of amino acids in a protein chain
17
Q
secondary structure
A
- foldings or coilings within a protein structure that are stabilized by hydrogen bonding
18
Q
tertiary structure
A
- final three dimensional structure of protein that involves numerous noncovalent interactions between amino acids
19
Q
quaternary structure
A
- how multiple peptide chains are aggregated together by hydrogen bonds, disulfide linkages, and salt bridges into a final specific protein shape
20
Q
complete proteins
A
- proteins containing all essential amino acids
21
Q
incomplete proteins
A
- proteins that lack one or more essential amino acids
- plant proteins
22
Q
protein complementation
A
- combining two or more different protein sources to have a better amino acid balance than when consuming either protein alone
23
Q
food foam
A
- two-phase system where air is dispersed in a continuous liquid or solid phase
24
Q
protein denaturation
A
- the disruption of bonds that make up the tertiary and secondary structure of proteins.
- Can occur through addition of heat, alcohol, acids, salts, enzymes, and mechanical shear.
25
protein coagualtion
- congealing and separating out of denatured proteins
| - egg whites stiffen upon beating or harden upon heating
26
enzymes
- biocatalysts that speed up the rate of biochemical reactions, without getting destroyed themselves
- not all proteins are enzymes, but all enzymes are proteins
- each enzyme catalyzes a specific type of reaction
27
enzymatic browning
- process whereby the enzyme polyphenol oxidase (PPO) catalyzes the oxidation of phenols into brown-colored melanins
28
nonenzymatic browning
- the most common type of browning in processed foods
- this reaction occur at elevated temperatures and include the caramelization of sugars and Maillard reactions between amino acids and sugars
29
carmelization
- a series of reactions involving dehydration, isomerization, and polymerization, resulting in the formation of polymeric caramels
- caramels are responsible for the dark brown colors of certain foods
30
maillard reactions
- series of nonenzymatic reactions between reducing sugars and amino acids at high temperatures that result in browning
31
vitamins
- organic, nutritionally essential compounds that are mostly heat labile
- classified as water soluble or fat soluble
32
enrichment
- adding back of nutrients after processing of a food
| - • Flour Enrichment Act of 1972: addition of THIAMIN, RIBOFLAVIN, NIACIN, and IRON to flour
33
fortification
- addition of certain nutrients to a food as a means to prevent specific nutrient deficiencies in the population
34
mineral
- an element other than carbon, hydrogen, oxygen, and nitrogen that is present in food
- heat stable and are classified as major or trace, depending on their concentrations in plants and animals
35
saturation
- the number of hydrogen atoms a fatty acid chain is holding
| - more hydrogen atoms attached, the more saturated the fatty acid
36
point of unsaturation
- no hydrogen attached and a double bond occurs
37
butyric acid
| saturated
- found in butter
| - 4 carbon atoms, single bond
38
stearic acid
| saturated
- found in beef
| - 18 carbon atoms, single bonds
39
palmitic acid
| saturated
- found in palm oil and cocoa butter
| - 16 atoms, single bonds
40
oleic acid
| monounsaturated
- found in olive oil and canola oil
| - 18 carbon atoms, one double bond
41
linoleic acid
| polyunsaturated
- oilseeds such as canola and soybean
| - 18 carbon atoms and 2 double bonds
42
linolenic acid
| polyunsaturated
- soybean and hempseed
| - 18 carbon atoms but contains 3 double bonds
43
cis form
| unsaturated fatty acids
- hydrogen atoms on the double bond are on the SAME SIDE as the double bond
44
trans form
| unsaturated fatty acids
- hydrogen atoms are on OPPOSITE SIDES of the double bond from one another
- higher melting point
- naturally in meat, poultry and processed milk
45
emulsifiers
- substances that keep water and fat dispersed in one another (help them to mix together)
46
lecithin
- a phospholid found in egg yolk
47
sterols
- large molecules consisting of interconnecting rings of carbon atoms, with side chains of carbon, hydrogen and oxygen
48
cholesterol
- important in the structure of cell membranes
49
winterization of fats
- a process to produce salad oils that do not crystallize
- oils can become cloudly at lower temperature
- invloves lowering the temperature of oil
50
rancidity
- the chemical spoilage that commonly occurs with fats and fatty food
51
fat replacers
- ingredients that replace some or all of the functions of fat and may or may not provide energy
52
artificial fats
- zero-energy fat replacers that are chemically synthesized to mimic the sensory and cooking qualities of naturally occurring fats, but are totally or partially resistant to digestion
