Carbohydrates
This class of sugars has two sugar units bonded to each other.
Disaccharides
These units are the bases of proteins.
Amino Acids.
This class of fats is typically liquid at room temperature.
Unsaturated Fats
HACCP stands for...
Hazard Analysis Critical Control Points
These key food ingredients are used to produce a sour flavor.
Acids (Citric acid, Mallic acid, etc.)
An essential sugar reaction that involves the reaction of an amino group with reducing sugars resulting in the production of melanoids.
The Maillard Browning Reaction.
This protein structure is not affected by denaturation.
Primary Structure.
This class of fats was banned in Canada due to health concerns in September of 2020.
Trans Fats
This mesophilic pathogenic microorganism is most commonly found in raw beef, raw milk, and uncooked vegetables.
E.coli
This key food ingredient is used to produce a savory flavor.
Monosodium Glutamate (MSG).
The least sweet sugar according to the sweetness index.
Lactose.
This is the pH at which the net charge of a protein is zero.
Isoelectric Point.
This type of unsaturated fatty acids has hydrogen atoms on the same side of the double bond.
Cis Fatty Acids
This microorganism is essential in the yogurt production process
Lactobacillus.
Our sense of smell is responsible for what percentage of what we taste?
80%.
This polysaccharide is extracted from red seaweed and is commonly used as a thickening agent and stabilizer.
Carrageenan.
This peptide bond is used as an artificial sweetener in many products such as diet sodas and is known to be 200 times sweeter than sucrose.
Aspartame
This process converts liquid vegetable oil into solid or semi-solid fats
Hydrogenation
This component of the Ecoli cell is responsible for metabolizing lactose.
The Lac Operon.
Without our sense of smell, we are limited to what 5 tastes?
Sweet, Salty, Bitter, Sour, and Savoury/Umami.
This process involves continuous heating and shearing of gelatinized starch granules in excess water.
Starch Pasting.
This form of myoglobin appears in meat that has no oxygen present and gives it a red-purple color.
Deoxymyoglobin.
This temperature is characterized as the smoke point of refined canola oil.
220 degrees celcius.
This range of temperatures is known as the danger zone in food microbiology.
4°C to 60°C.
This type of sensory test is used to describe the difference between two or more samples.
Discrimination Test.