Term
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Definition
Browning of starch/protein during storage in high heat
Can cause the formation of heterocyclic amines at very high temperatures |
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Term
Factors that affect m rxns
What is used to control maillard rxns |
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Definition
water content and activity, types of sugars and amino acids
moisture low, temperature low, reduce pH
remove reactive compounds, sugars, and carbonyl groups |
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Term
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Definition
Oxidation of sucrose to glucose and fructose, dehydration rxn, browning due to unsaturated polymers
high heat 230-320 |
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Term
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Definition
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Term
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Definition
| Incidentally become a part of food such as plastics, metals, pestacides, hybridization GMO foods |
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Term
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Definition
| Intentionally added to food |
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Term
| Federal food, drug & cosmetic act (5) |
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Definition
| Prohibited false ads & requires informative labeling, created standards of identity, prevents poisons in foods, governs color additives |
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Term
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Definition
1958 GRAS list
Nitrites stayed due to it preventing botulism
No additive permitted in food at any level shown to cause cancer in animals |
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Term
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Definition
| GRAS if derived from a plant, animal, or mineral source |
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Term
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Definition
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Term
| Color Additives Amendment (3) |
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Definition
Artificial & natural colors removed from food additives list. Can't say "natural colors"
similar to delaney clause (no cancer causing agents)
approved synthetic colors include FDC color # |
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Term
| What is responsible for each taste? (6) |
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Definition
Sour - H+ ions
Salty - Na+
Sweet - sugar
Bitter - Quinine
Umami - glutamic acid
Kokumi - glutathione |
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Term
| How flavors are perceived (8) |
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Definition
Odor, Taste, Mouth Feel, Temperature, Look
H2O soluble
Organic in nature (alcohol, ester, phenol, aldehyde, ketone)
microbial, thermal or primary |
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Term
| Types of flavors in foods (4) |
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Definition
Pimary: Plant and Animal
Microbial fermentation
Synthetic Production
Thermal Production |
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Term
| What are the risks of using benzoic acid? |
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Definition
| Benzoic acid and ascorbic acid or citric acid in soft drinks react to form benzene |
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Term
| Sulfites (6) Dangers and Uses |
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Definition
Prevent non enzymatic browning
Work as antioxidants
Used as a sanitizer in food industry
Is a reducing agent
Allergen to some and can cause Asthma Attacks |
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Term
| Nutrients that may increase with fermentation (2) |
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Definition
| B vitamins increase in number and bioavailability,Vitamin C, Glutamine, isothiocyanates, tyramine, and intestinal microfluora |
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Term
| How does fermentation extend shelf life (3) |
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Definition
| Lowers pH, may create anaerobic conditions, produces bacteriocins (antimicrobial proteins) |
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Term
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Definition
If it has nitrites may cause ASS CANCER (colorectal) due to Nitrite reacting with amino acids to form nitrosamines
also associated with esophageal squamous cell carcinoma |
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Term
| Why organic acids are added to foods (7) |
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Definition
add flavor/tartness
used as a buffering agent
stabilize color/reduce turbidity (cloudiness)
aids in gelling, emulsifying & adds nutrients
leavening agent (baking soda)
water binding --> decreases H2O activity
Prevents oxidation |
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Term
| Nitrites Uses and Dangers (4) |
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Definition
CO poisoning if toxic level was ingested 3 grains (192 mg) = toxic
antioxidant properties
antimicrobial (not against molds)
prevents botulinum |
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Term
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Definition
Convection involves the circle waves
Conduction is within a substance |
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Term
| TF: Federal Law requires that all genetically engineered foods be labeled |
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Definition
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Term
| TF: Processed foods labeled as 'organic or 'made with organic ingredients' are forbidden by law to contain genetically engineered ingredients |
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Definition
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Term
| TF: Proteins are important for the expression of traits in plants |
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Definition
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Term
| TF: Genetically engineered potatoes are available for posting |
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Definition
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Term
| TF: GE tomatoes are available for purchase |
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Definition
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Term
| TF: GE papayas are available for purchase |
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Definition
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Term
| TF: GE meat, fish, and poultry are available for purchase |
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Definition
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Term
| TF: Traditional plant breeding involves the isolation and transfer of specific genes from one plant to another |
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Definition
| False, involves hybridization |
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Term
| TF: Traditional plant breeding is a form of genetic modification |
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Definition
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Term
| TF: The most common genetically engineered ingredients in processed foods on grocery store shelves come from soybeans, corns, canola, and cottonseed |
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Definition
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Term
| TF: Recombinant RNA technology is the name of the technique involved in GE of plant crops. |
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Definition
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Term
| TF: GE fungi are commonly used in the production of many foods in grocery stores |
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Definition
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Term
| TF: Some GE plants produce their own pesticides |
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Definition
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Term
| TF: Some GE foods contain genes from viruses |
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Definition
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Term
| TF: It is estimated that 10% of all food crops in grocery stores contain ingredients from crops that have been genetically modified |
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Definition
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Term
| Natural vs Artificial Flavors |
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Definition
| Natural flavors are extracted by something, not recognized by the FDA. Artificial flavors are recognized and approved by FDA. |
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Term
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Definition
| bind to metal ions, stabilize color, and denature bacterial proteins |
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Term
| Prevention Methods (5 items and prevention for each) |
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Definition
Benzoic: Yeast and bacteria
Acetic: Yeast and bacteria, not mold
Propionic: Molds
Sorbic: Neutral environment for yeast and molds
Curing: Nitrites prevent Botulism |
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Term
| Distinguish Fair Trade, Organic, Shade Grown |
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Definition
| Fair trade: workers Organic: Flavor, and consumer Shade Grown: Environment |
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Term
| Food-processing methods used to control major food borne illness (5) |
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Definition
High heat kills most food borne microbes (not toxins of Staphylococcus)
Heat processing of canned food items will control C.botulinum
Drying, canning, fermentation, freezing, edible coating, aseptic, heating, curing.
Radiation can control Salmonela,
freezing affects everything besides scrombotoxin |
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Term
| Drying and dehydration Pros Cons |
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Definition
| Loss of vitamins, increases shelf life |
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Term
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Definition
| Greater shelf life and less nutrient loss than sun drying or just freezing |
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Term
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Definition
| Low water activity, loss of nutrients and freezer burn |
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Term
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Definition
slows down microbial growth
no cons |
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Term
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Definition
| Long shelf life, losses less nutrients than drying |
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Term
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Definition
| Bacteria control and enzyme control |
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