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Food
science
- is the discipline in which engineering,
- biological, and physical sciences are used to study the nature of foods, the
- causes of deterioration, the principles underlying food processing and the
- improvement of foods for the consuming public
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Lignin
- structural component of some plant foods that
- is removed to avoid a woody quality in the prepare food
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Senescence-
- accumulation
- of metabolic products increase in respiration and some loss of moisture in
- plant foods after maturation
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Turgor
- distention
- of the protoplasm and cell wall of a plant by fluid content
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Lycopene
- acyclic
- carotene responsible for red color in tomatoes and watermelon and overtones in
- apricots an other yellow-orange fruits and vegetables; antioxidant that may
- help prevent some cancers and coronary heart disease
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Glycerol
- polyhydric
- alcohol containing three carbon atoms, each which is joined to the hydroxyl
- group
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Eicosapentanoic
acid (EPA)
- biologically
- active omega-3 fatty acids with 20 carbon atoms and a 5 double bonds
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Docosahexanoic
acid (DHA)
- biologically
- active omega- 3 fatty acid containing 22 carbon atoms and 6 double bond
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Unsaturation
- lack of hydrogen relative to the amount that
- can be held, a situation characterized by a double bond between 2 carbon atoms
- in the fatty acid chain
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Smoke
point
- temperature
- at which a fat or oil begins to emit some takes of smoke
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Tempering
- removing
- heat resulting from crystallization of fat and maintaining a selected
- temperature to promote the formation of stable, desirable crystals
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Bloom
- granular
- appearing, discolored areas on the surface of chocolate; the result of melting
- of less stable crystals and crystallization as beta crystals on the surface
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Hydrogenation
- addition
- of hydrogen to an unsaturated fatty acid in the presence of a catalyst to
- reduce it unsaturation of the molecule and raised the melting point
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Interesterification
- treatment
- of a fat, usually large, with sodium metal oxide or another agent to split
- fatty acids from glyceryl and then to reorganize them on cholesterol to form
- different fat molecules with less tendency to form quartz crystals.
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Intraesterification
- catalyzed
- reaction in which fatty acids split from glycerol and rejoin in a different
- conflagration, but with the same fatty acids being retained in the molecule
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Docosahexanoic
acid (DHA)
- omega-3
- fatty acid containing 22 carbon atoms and 6 double bonds
-
Eicosapentanoic
acid (EPA)
- Omega-3
- fatty acid containing 20 carbon atoms and 5 double bonds
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Omega-3
fatty acid
- polyunsaturated
- fatty acid with the first double bond on the third carbon from the methyl end
- of the molecule
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Plasticity
- ability
- of fat to be spread or creamed
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Shortening
power
- ability
- of the fat to cover a large surface area to minimize the contact between water
- angling during mixing of batters and doughes
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Creaming
- vigorous
- blending of fat and sugar to incorporate air to promote fine, light textures in
- cakes
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Amino
acids
- organic
- compounds containing an amino group and then organic acid group
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Peptide
linkage
- linkage
- from the next general one amino acid to the carbon of the carboxyl group of
- another amino acid
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Albumin
- water-soluble globular
- proteins that can beat coagulated by heat
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Globulins
- globular
- proteins that can be regulated by heat, but with limited solubility in water
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Conjugated
proteins
- compounds
- containing proteins attached to another substance
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Isoelectric
point
- the
- pH at which a protein molecule is electrically neutral; the specific pH differs
- for various proteins
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Denaturation
- relaxation
- of the tertiary to the secondary structure of a protein accompanied by
- decreasing solubility of protein
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Coagulation
- clumping
- together of denatured protein (often as a result of energy input, such as
- heating or beating)
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Fat-globule
membrane
- outer
- layer low-fat globule in milk; phospholipids and protein coating the fat
- globules aid in emulsifying the fat
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Whey
- liquid
- that range from the curd of clotted milk; contains lactose, proteins,
- water-soluble vitamins and some minerals
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curd
- milk
- precipitate that contains casein and forms readily in an acidic medium
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Casein
- -collective
- name from of proteins precipitated at pH 4.6
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Casein
micelle
- casein
- aggregate that is comparatively stable and remained colloidally dispersed
- unless a change such as a shift toward the isoelectric point where the use of
- renting destabilizes and precipitate casein
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Hold
method
- pasteurization
- which milk is heated to 63°C (145°F) and held there for 30 min. before it is
- cooled to 7°C (45°F)
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HTS
T method
- high
- temperature and short time pasteurization in which milk is heated to 72°C
- (161°F) and held there for at least 15 seconds before it is to 10°C (50°F)
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UHT
pasteurization
- extreme
- pasteurization they killed all microorganisms and makes possible the storage of
- milk and a close, sterile container at room temperature. 138°C (280°F) released
- 2 seconds
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Homogenization
- mechanical
- process in which milk is forced their tiny asked Berkshires under a pressure of
- 2000 to 2500 psi, which break up fat globules (3-10 µ in diameter) into smaller
- units (less than 2 µ in diameter) that do not separate from the milk
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