Flashcard: Fundamentals of Food Science — 24 carte

Food — definition?

Anything eaten to provide nourishment.

Legal food definition — includes?

Anything taken into the body by mouth, excluding drugs.

Nourishment — role?

Supports growth, repair, and energy.

Food sources — categories?

Plant-based and animal-based foods.

Plant-based foods — examples?

Grains, fruits, vegetables, nuts, fungi, seaweed.

Animal-based foods — examples?

Meat, milk, eggs, fish, shellfish.

Food classification — by processing?

Primary, preserved, manufactured foods.

Primary processed foods — example?

Milled grains, extracted oils, slaughtered meat.

Preserved foods — purpose?

Extend shelf life while retaining form.

Manufactured foods — characteristic?

Undergo extensive transformation, often unrecognizable from source.

Main nutrients — list?

Water, proteins, carbohydrates, fats, minerals, vitamins.

Nutrients — function?

Support bodily functions, growth, repair, energy.

Water — properties in food?

Free and bound water; affects texture, stability.

Free water — example?

Juice in fruits, surface moisture.

Bound water — example?

Water chemically bound in cell walls.

Carbohydrates — types?

Monosaccharides, disaccharides, polysaccharides.

Lipids — main types?

Fats (triglycerides), phospholipids, sterols.

Proteins — composition?

Made of amino acids, contain nitrogen.

Protein quality — influenced by?

Amino acid profile and digestibility.

Denaturation — effect?

Alters protein structure, affects functionality.

Cooking methods — moist heat?

Boiling, simmering, steaming.

Heat transfer — in moist cooking?

Through water or steam, evenly heats food.

Food quality — assessed by?

Sensory attributes: taste, aroma, texture, appearance.

Sensory evaluation — purpose?

Measure human responses to food qualities.