Sensory
The action of faculty of tasting
What is Gustation
Color change, Bubbling or foaming, Temperature change, and Solid forming from a solution
What are signs of chemical change?
Diarrhea, nausea, and fever
What are symptoms of FBI
A prediction made on the basis of limited evidence as a starting point for experiments.
What is a hypothesis?
preservation is essential to our food supply.
What is true?
links various nerve stimulations with specific foods and experiences.
what is the Olfactory Bulb
This food is described as meaty and savory.
What is umami?
Helps supply energy between meals
What is a lipid?
a multidisciplinary field involving chemistry, biochemistry, nutrition, microbiology and engineering to give one the scientific knowledge to solve real problems associated with the many facets of the food system.
What is food science?
Food Scientists who design new food products must consider many factors that include taste, smell, texture, color and more.
What is true?
Sour foods are evaluated in terms of
what is Astringency
Contains carbon, oxygen, and hydrogen
What are Carbohydrates?
Fiber and starch are two categories
What is complex carbohydrates?
study of the physical, biological, and chemical makeup of food
What is food science?
It is more accurate to measure using customary cups than the metric system
What is false?
Substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities.
What is a food additive?
This type of food contains carbon, oxygen, hydrogen, and nitrogen.
What is protein?
When proteins are heated and clot
Culture/religious influences, Emotional/Psychological, Economical, state of health, Social/Environmental are influences on
What are likes and dislikes of food?
Freezing, canning, and drying are examples
What is preservation?
A measurement of food resistance to flow.
What is viscosity?
Glucose and fructose are the two monosaccharides that make up this.
What is sucrose?
Lipids are made of fatty acids and glycerides. All fatty acids contain
What is carboxl group?
Management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards.
What is HACCP?
Gut health, food preservation, taste, probiotics, increased nutritional value, strengthens immune system
What are advantages of fermentation?