Composition
Water-soluble protein in milk
What is whey protein?
Sugars undergo this reaction when heated, producing flavors and brown pigments.
What is caramelization?
Baking soda contains primarily this chemical.
What is sodium bicarbonate?
41 - 135 degrees F
What is the temperature Danger Zone?
The fibrous outer part of a grain, lost during refinement.
What is bran?
These whole food, crunchy snacks are low in moisture and high in fat and protein (low-quality protein).
What are nuts? OR what are seeds?
A browning reaction involving sugars and amines (proteins).
What is the Maillard reaction?
A linear, digestible polysaccharide abundant in many plants.
What is amylose? OR what is starch?
The federal agency that enforces food legislation such as the FD&C act.
What is the FDA?
Tofu is made by cooking and straining these legumes.
What is soy? OR What are soybeans?
Large vegetable-fruits with hard rinds, such as pumpkins.
What are gourds?
These plant enzymes catalyze the enzymatic browning reaction.
What is polyphenol oxidase (PPO)?
A product of fermentation that gives sourdough bread its characteristic tang.
What is lactic acid?
A systematic approach to identify hazards in food production and prescribe steps to minimize risks.
What is HACCP?
The process of heating, and then rapidly cooling, liquid foods to kill pathogens
What is pasteurization?
A plant-derived sweetener containing about 75% fructose.
What is agave nectar?
Free fatty acids are produced during this reaction, common in used frying oil.
Lipid hydrolysis
A toxin found in bitter cassava that can cause paralysis (konzo) with chronic exposure.
What is linamarin OR what is cyanide?
A foodborne illness virus that is extremely contagious.
What is Norovirus?
Equipment usually used to give plant-based meat analogues their fibrous texture.
What is an extruder?
A rope-like structure that holds an egg yolk suspended within the white.
What is the chalazae?
Oxidizing the iron atom in this prosthetic group makes red meat turn brown.
Fumigant that has been banned by the EPA
What is methyl bromide?
This spore-forming bacterium is the primary target of many canning processes.
What is Clostridium botulinum?
Soaking and cooking beans properly reduces the levels of these anti-nutrients.
What are lectins?