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Allie Wang
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Decks in this class (22)
1. Types of lipids + FA
Lipids are characterized by their...,
Solubility of lipids vs insolubil...,
3 major classes of lipids
88
cards
2. TG nomenclature + Fat sources + Processing
Simple glyceride,
Mixed glyc,
Simple way to identify individual...
52
cards
3. Physical Properties
Do fats have a sharp melting poin...,
What is a broad melting range,
Fat appears to be solid at room t...
17
cards
4. Interesterification + Hydrogenation + Winterization
Interesterification vs intraester...,
What characteristic 2 do you want...,
3 step reaction mechanism for tra...
34
cards
5. Analytical methods for fat and oil characterization
4 analytical methods for fats and...,
What is saponification,
How is saponification value defined
15
cards
6. Commercial food uses of processed fats and oils
What are the 5 commercial food us...,
Why are fats shortenings incorpor...,
4 important characteristics of sh...
19
cards
7. Autoxidation and antioxidants
What is autoxidation 2 characteri...,
What is rancidity,
Extensive autoxidation leads to l...
103
cards
8. Flavor/Quality evaluation of fats/oils
How to do flavor quality evaluation,
2 things needed for sensory eval,
Peroxide value addition of ____a_...
16
cards
P1. Intro + amino acids
5 biochemical physiological roles...,
Proteins in diet provide 3,
Which amino acids are essential w...
76
cards
P2. Structure + classification
Proteins are continually being sy...,
Most famous flavor potentiator ha...,
What are used extensively as flav...
55
cards
P2.1 Reactions + denaturation
Are proteins more sensitive to th...,
Is denaturation good or bad for p...,
Definition of denaturation
87
cards
P3. Milk proteins
7 common sources of proteins,
Each protein system is _________ ...,
Fluid milk contains __ solids of ...
109
cards
P4. Meat - Muscle contraction
Red meat generally refers to enco...,
Most of the meat consumed is from...,
Why is color of fresh meat res to...
82
cards
P5. Muscle to meat
Sarcoplasmic proteins comprise __...,
Sarcoplasmic proteins are largely...,
Sarcoplasmic proteins include 4
69
cards
P6. Fish
Are fish proteins digested faster...,
Which 3 aa are more abundant in f...,
Distribution of 3 types of protei...
27
cards
P7. Eggs, Soy and Cereals
What is another name for egg whit...,
4 major egg white proteins but eg...,
Most abundant protein in albumen ...
92
cards
C1. Intro
Fundamental units of carbs why ge...,
Most common monosacs have what mo...,
Disacs consits of what linked by ...
27
cards
C2. Dehydration, browning rxns, caramelization, sweetness
Dehydration reactions are signifi...,
Best conditions temp ph for dehyd...,
As water evaporates from solution...
50
cards
C3. Starch
3 common polysacs 4 types of gyms,
Properties of polysacs are a func...,
Are proteins or carbs more complex
56
cards
C4. Other polysacs
Cellulose polymer of __________ u...,
Cellulose often accompanied by ot...,
The fact that cellulose is ___ __...
38
cards
Water
Water is crucial to __________ of...,
Water s 3 in food products is ext...,
Texture is often associated with ...
62
cards
Food dispersions
Food systems can be divided into ...,
What is a dispersion,
3 general classes of solutions di...
46
cards
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Food Chemistry 1
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