Card 261
Question
What is one of the most bitter natural compounds known?
Answer
Amarogentin
Food Chemistry
Discover Food Chemistry: 945 flashcards with questions and answers.
- Subject
- Sciences / Chemistry
- Language of creation
- English
945 flashcards
No ratings yet
0 views
Add to my sets
Sign in to add this set to your collection. You will return here afterwards.
Cards in this set
Card 262
Question
The Maillard reaction, responsible for the browning and flavor of many cooked foods, requires a reducing sugar and what type of compound?
Answer
Amino acid (or Protein)
Card 263
Question
Almost all flavor compounds that have a branched chain structure are derived from what group of precursors?
Answer
Amino acids
Card 264
Question
What are the minimum reactant requirements for Maillard browning?
Answer
Amino-bearing compound (usually a protein) and a reducing sugar
Card 265
Question
When heated, ammonium bicarbonate decomposes to form what end products?
Answer
Ammonia, Water, Carbon Dioxide
Card 266
Question
What does the Peroxide Value indicate?
Answer
Amount of autoxidation in fats
Card 267
Question
What is the name of compounds that can act as either an acid or a base?
Answer
Amphoteric
Card 268
Question
What enzyme breaks down starch into maltose?
Answer
Amylase.
Card 269
Question
Falling number measures the activity of which enzyme in cereals?
Answer
Amylase. The falling number test does not directly measure amylase enzyme activity, but measures changes in the physical properties of the starch portion of the wheat kernel caused by these enzymes during the test.
Card 270
Question
The two polysaccharides that comprise starch are _________ and _______________
Answer
Amylose and amylopectin
Card 271
Question
Which starch fraction retrogrades faster and is primarily responsible for short-term bread staling?
Answer
Amylose.
Card 272
Question
What is piperine and where is it found?
Answer
An alkaloid that is responsible for the strong peppery kick in black and white pepper
Card 273
Question
The HLB value is a number from 1 to 18 used to describe the solubility of effectiveness of what?
Answer
An emulsifying agent
Card 274
Question
What is the common name of methoxybenzene?
Answer
Anisole
Card 275
Question
Water soluble pigments occurring in fruits and vegetables whose hue depends on pH are called?
Answer
Anthocyanins
Card 276
Question
What water-soluble class of pigments produce the purple, blue, and red colors commonly found in grapes, plums, and cherries?
Answer
Anthocyanins
Card 277
Question
What is the main pigment responsible for the red and purplish-blue colors in berries, red cabbage, and wine?
Answer
Anthocyanins
Card 278
Question
The color pigment that produces white color in vegetables is:
Answer
Anthoxanthin
Card 279
Question
Flavonoids include what two color groups?
Answer
Anthoxanthin and Anthocyanin
Card 280
Question
A substance that reduces molecular damage due to Oxygen, such as free radical damage to cellular tissue is called what?
Answer
Antioxidant
How to use this set
Read the preview and check whether the content and answers suit your learning goal. You can add the public set to your sets to study it. Your account shows the available actions.