Food Science and Water Exam Study Guide

Flashcards covering key vocabulary and concepts from the Food Science and Water Science lectures.

Food Science

An applied science that uses scientific principles to understand and improve food.

Natural Chicken Flavor

Flavor derived entirely from food sources, with no artificial chemicals allowed.

Chicken Flavor (Unspecified)

Flavor containing some real chicken and synthetic compounds, used to balance cost and flavor.

100% Synthetic Chicken Flavor

Flavor made entirely of lab-synthesized compounds, containing no chicken or natural ingredients.

2-Methyl-3-furanthiol

Compound providing a roasted, chicken-skin aroma; naturally occurs in cooked chicken skin.

Dimethyl disulfide

Compound with a sulfurous, savory flavor note; naturally occurs in garlic and onions.

Hexanal

Compound providing a fatty, green, oxidized fat flavor; naturally occurs in fats and plant oils.

Methional

Compound providing a cooked potato/meat note; naturally occurs from methionine breakdown.

Disodium inosinate

Umami enhancer, often synthesized but also naturally occurring.

FDA Definition of Natural

FDA policy stating that 'natural' means nothing artificial or synthetic has been included that wouldn't normally be expected in that food. Not a legally binding regulation.

Freezing

Transition of water from a liquid to a solid state at temperatures below 32°F (0°C).

Vaporization

Transition of water from a liquid to a gaseous state at temperatures above 212°F (100°C).

Polarity (of Water)

Property of water having a bent molecular geometry, leading to uneven charge distribution and the ability to dissolve polar substances.

Water for Carbonated Drinks

Water that requires chemically pure water (low alkalinity, no iron/manganese, zero chlorine)

Water Footprint

The amount of water used to produce a food item; for beef, it's 15,500 L per kg.

Intracellular Water

The water found inside cells, accounting for 2/3 of the body's water.

Extracellular Water

The water found outside cells, including blood plasma, lymph, and interstitial fluid, accounting for 1/3 of the body's water.

Water Intoxication

A life-threatening condition caused by diluting blood sodium from drinking too much water.

Sweetening (Carbohydrates)

A carbohydrate's function of balancing sour/bitter tastes in foods.

Preservation (Carbohydrates)

A carbohydrate's function of reducing water activity in foods like jams/jellies.

Caramelization

A carbohydrates browning of sugar at high temperatures, creating complex flavors.

Maillard Reaction

The browning reaction between amino acids and sugars in dry heat, creating flavor and color.

Leavening

Fermentation of sugars by yeast, producing carbon dioxide for bread rising.

Stabilization by Gums/Pectins

These carbohydrates thicken sauces, dressings, and ice cream.

Glucose

Monosaccharide found in blood sugar; is rare in foods.

Fructose

Monosaccharide found in fruits and honey and is is the sweetest.

Sucrose

Disaccharide composed of glucose and fructose, commonly known as table sugar.

Lactose

Disaccharide composed of glucose and galactose; found in milk.

Amylose

Straight chains of starch; results in fluffy rice when cooked.

Amylopectin

Branched chains of starch; results in sticky rice when cooked.

Fats

Lipids that are solid at room temperature.

Oils

Lipids that are liquid at room temperature.

Shortening Power

The ability of fats to coat flour particles and break gluten strands in baking.

Lecithin

Phospholipid found in soy/egg yolk that stabilizes mixtures and prevents separation.

Phospholipids

Lipid with a hydrophilic head and hydrophobic tail, acting as emulsifiers.

Hydrolytic Rancidity

Type of rancidity caused by water and heat breaking down fats.

Hydrogenation

Process of adding hydrogen to oils to create solid fats.

Partial Hydrogenation

Process that adds hydrogen to oils creating some trans double bonds.

Olestra

Sucrose polyester that is indigestible and acts as a fat substitute.

Denaturation

Unfolding of protein structure

Coagulation

Solid mass formation after denaturation

Lactose Intolerance

Disorder where the enzyme Lactase is deficient leading to undigested lactose being fermented by gut bacteria causing gas, bloating and diarrhea

Gluten

Combination of Gliadin + Glutenin that Provides elasticity/structure in bread

Nutrition

The study of nutrients in food, how the body uses them, and the relationship between diet, health, and disease.

Vitamins

Organic cofactors (non-caloric) for growth, function, and disease prevention.

Minerals

Inorganic substances that support body structure and regulate processes.

Vitamin A

Fat-soluble vitamin that functions in vision, immunity, and as an antioxidant; deficiency leads to night blindness.

Vitamin D

Fat-soluble vitamin that functions in calcium absorption and bone health; deficiency leads to rickets/osteoporosis.

Thiamine

Water-soluble vitamin (B₁) that functions in carbohydrate metabolism; deficiency leads to beriberi.

Riboflavin

Water-soluble vitamin (B₂); deactivated by light

Niacin

Water-soluble vitamin (B₃); deficiency leads to pellagra

Folate (B₉)

Water-soluble B vitamin that functions in DNA/RNA synthesis; critical pre-pregnancy to prevent neural tube defects.

Scurvy

Condition caused by vitamin C deficiency

Calcium

Mineral that functions in bone strength and muscle function; deficiency leads to osteoporosis.

Heme Iron

Iron primarily found in meat

Non-Heme Iron

Iron primarily found in non-meat foods like Plants

Fortification

Adding nutrients not originally present in a food.

Enrichment

Restoring nutrients lost in processing a food.

DRI (Dietary Reference Intake)

Age/gender-specific nutrient recommendations; guide food choices to meet nutrient needs.

RDA (Recommended Dietary Allowance)

Daily intake to meet needs of 97-98% of healthy individuals; amount you should aim to eat each day.

DRV (Daily Reference Value)

Covers macronutrients (protein, fat, carb); part of DV.

DV (Daily Value)

Used on nutrition labels; combines RDI and DRV.

RDI (Reference Daily Intake)

Vitamin/mineral standards; part of DV.

EAR (Estimated Average Requirement)

Average nutrient requirement for healthy individuals, NOT for personal diet planning.

AI (Adequate Intake)

Estimated intake when RDA is unavailable; aim for this if no RDA.

UL (Tolerable Upper Intake Level)

Max daily intake without adverse effects; do not exceed.