Card 241
Question
What is the act of debasing food using food additives?
Answer
Adulteration
Food Chemistry
Discover Food Chemistry: 945 flashcards with questions and answers.
- Subject
- Sciences / Chemistry
- Language of creation
- English
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Cards in this set
Card 242
Question
Which colloidal system has liquid as the dispersed phase and gas as the dispersing medium?
Answer
Aerosol
Card 243
Question
What compound forms when lipids undergo oxidation producing rancid flavors?
Answer
Aldehydes (e.g., hexanal).
Card 244
Question
What is the difference between an aldose and ketose?
Answer
Aldose has a carbonyl group at the end of the atom, while the carbonyl group is at any other position in a ketose
Card 245
Question
What common purpose does sodium metasilicate serve in the food industry?
Answer
Alkaline cleaner
Card 246
Question
Under what conditions is the formation of lysinoalanine favored in foods?
Answer
Alkaline treatment of proteins
Card 247
Question
What is responsible for the bitterness in plants?
Answer
Alkaloids, tannins, glycosides, or other phenolic compounds
Card 248
Question
What is a component of garlic that has antioxidant properties?
Answer
Allicin
Card 249
Question
What enzyme is responsible for the development of garlic aroma upon cutting or cellular damage?
Answer
Allinase
Card 250
Question
Name the compound responsible for pungency in mustard, horse radish, wasabi, radish.
Answer
Allyl isothiocyanate (breakdown product of singirin)
Card 251
Question
The carboxy end of the fatty acid is called the _____ position.
Answer
Alpha
Card 252
Question
What is the least stable form of a lipid crystal?
Answer
Alpha
Card 253
Question
What milk protein is a cofactor for the synthesis of lactose?
Answer
Alpha lactalbumin
Card 254
Question
Name the 2 main types of secondary structures of proteins.
Answer
Alpha-helix and beta-sheet
Card 255
Question
What is the scientific name for vitamin E?
Answer
Alpha-Tocopherol
Card 256
Question
What are the main volatile compounds in turmeric responsible for the flavor and
color of turmeric?
Answer
Alpha-turmerone and beta-turmerone (flavor); Curcumin (color)
Card 257
Question
Three main polymorphic forms of fats.
Answer
Alpha, beta prime, beta
Card 258
Question
What structural feature of carotenoids is responsible for the color of these plant pigments?
Answer
Alternating double bonds in alkyl chain between the rings.
Card 259
Question
What are FD&C lakes?
Answer
Aluminum salts of the FD&C dyes chemically-bound on an alumina hydrate substratum
Card 260
Question
What is the irreversible first product produced during Maillard Browning?
Answer
Amadori rearrangement product (involves the isomerization of N-substituted glycosamines)
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