Food Chemistry
sucrose
Lactose-free milk sweetness compared to regular milk
Sweeter
This molecule is responsible for the browning of apples
Oxidation
What specialization am I doing in my degree?
Food Chemistry
The main component of foods by weight
Water
The molecule that makes bread rise
Which of the following provide 4Cal / g?
a) Protein
b) Carbs
c) Fat
d) Protein & Carbs
e) Fat & Carbs
d) Protein & Carbs
This unique (and hard to replicate) quality of chocolate is proposed to be the reason people really enjoy it?
Melts at body temperature
Which of the following are an indicator of food safety?
a) Best before
b) Consume by
c) Refrigerate by
d) Expires by
d) Expires by
What happens to bacteria when you freeze food?
a) Kills them
b) Completely stops them from growing
c) Significantly slows their growth
d) Doesn’t change their growth
c) Significantly slows their growth
The two molecules that make up sucrose
This protein gives structure to bread
Gluten
Gas that causes fruit to ripen faster (also released by fruits naturally)
Ethylene
Which of the following are an indicator of food safety?
a) Best before
b) Consume by
c) Refrigerate by
d) Expires by
a) Best before
Acid / Base
These 2 vitamins are supplemented in milk
Vitamin A & D
Glucose & galactose
The white coating that sometimes appears on chocolate
Bloom
Biological, chemical, and physical
This acid is produced in yogurt fermentation
Lactic acid
The major reaction that gives toasted foods their colour and flavour
Maillard Reaction
What temperature range is known as the danger zone (where bacteria most rapidly grow)
4°C - 60°C
This class of molecules mixes two molecules that don't normally mix / dissolve together
Emulsifier
Word to describe bacteria that are harmful to humans
Pathogenic