Food Chem
The most predominant molecule in fresh foods
What is water?
Main acid in vinegar
What is Acetic Acid?
the term for cooking pasta firm to the bite
What is Al Dente?
the most critical sugar for energy
What is Glucose?
School that the immediate past president of IFTSA attended
What is Cornell?
term that refers to the formation of ice crystals when water is frozen
The name of natural colorants with red, blue, purple, and black
What is Anthocyanins?
phenomenon that happens to an egg in the microwave
What is explodes/explosion?
Process of browning sugar
What is Caramelization?
Year IFT was established
What is 1939?
equation used to estimate the pH of a buffer solution
What is Henderson-Hasselbach Equation?
food additives added to increase its viscosity without affecting its other properties
What is Thickeners/Thickening Agents?
The cut known as the "French cut"
What is Julienne?
Guar gum prevents this water phenomenon in baked goods
What is Syneresis?
Country of the university that the current IFTSA president is from
behavior of a linear increase in shear stress with increasing shear rate
thickening agent that becomes spongy when frozen
the name of salting by using coarse salt
What is Corning?
Type of ion that protein is
What is Zwitterion?
President of IFT
Section of texture analysis in which stress increases linearly with strain
What is Young’s Modulus?
Thickening agent that should be used for cornstarch in acidic foods
What is Arrowroot?
the compound responsible for smoky taste in smoked foods
What is Guaiacol/Syringol?
Used cooking oil creates this aviation product
What is Sustainable Aviation Fuel?
8 regions of IFTSA
What is Midwest, North Central, Pacific SW, Pacific NW, SE, South Central, North Atlantic, Central Atlantic?