Biochemical Substance and Physicochemical Properties of Food

watashiwamedesu's version from 2016-12-17 15:36


Question Answer
any substance whether processed, semi-processed or raw, intended for human consumption, includes drinks and chewing gum, any substances which has beeen used in the manufacture, preparation, or treatment of food but does not include cosmetics or tobacco or substances used only as drugs Food
Study of the physical and chemical phenomena during the preparation of food and its productsFood Science
science that studies nutrientsNutrition
chemical substances found in food that nourish the body by promoting growth, assuring maintenance and repair, facilitating body functions and providing energyNutrients
nutrients provided by food since the body cannot produce them in sufficient quantities or cannot produce them at allEssential Nutrients
Universal solventWater
Most abundant substance in the human body and does not provide caloriesWater
water activity value wherein bacterial action is inhibited0.85
simplest form of organic compounds which consist entirely of C and Hhydrocarbons
groups of atoms that are responsible for characteristic chemical properties of molecules to which they are attachedFunctional Groups
substances containing large numbers of structural units joined by the same type of linkagePolymers
involves the combination of two compounds with water as a by-productdehydration synthesis
involves bond breaking through the introduction of waterhydrolysis
carbohydrates composed of 3 to 10 monosaccharide unitsoligosaccharides
oligosaccharides which are resistant to digestion and are fermented by indigenous bacteriaNon-digestible oligosaccharides
composed of many molecules of carbohydrate unitspolysaccharides
major types of polysaccharidesstarch, glycogen, non-starch polysaccharides
building blocks of proteinsamino acids
heat sensitive proteins that are deactivated (denatured) during cookingenzymes
Classifications of proteins according to structureprimary, secondary, tertiary, quaternary structure
process of protein unfolding denaturation
Classification of proteins according to amino acid contentcomplete, partially complete, incomplete proteins
proteins composed of essential amino acids to suport growth and maintenance of life; proteins of animal origins such as casein and albuminComplete proteins