All Weeks AI Made Flashcards
(54 cards)
What are isoprenoids?
Plant-derived phytochemicals with isoprene units, like carotenoids, which have antioxidant properties.
What are phenolic compounds?
Plant-based chemicals like flavonoids with antioxidant properties, found in many fruits and vegetables.
Why are tocopherols important in food?
Known as Vitamin E, they act as antioxidants, inhibiting lipid oxidation.
What role does Vitamin K play in the body?
It assists in blood coagulation by synthesizing essential proteins.
What are phytosterols?
Plant compounds similar to cholesterol, which can help regulate cholesterol absorption.
What is an E number?
A code assigned to approved food additives in the European Union.
What chemical structure gives a sour taste?
Organic acids with carboxyl groups produce a sour taste.
What is the source of umami taste?
Compounds like inosinate and guanylate, which enhance savory flavors.
How does molecular structure affect food color?
The absorption and reflection of specific light wavelengths, due to conjugated double bonds, determine color.
What determines sweetness in compounds?
Dipolar compounds that form intermolecular hydrogen bonds create a sweet taste.
What is the relationship between hue and molecular structure?
The wavelength absorbed by a molecule determines the perceived hue.
What affects the brightness of a food color?
The sharpness of the UV-Vis absorption band; narrow bands produce brighter colors.
Why is synthetic food color used over natural color?
Synthetic colors offer consistency and undergo rigorous safety testing.
What is the purpose of antioxidants in food?
To prevent oxidation, especially in fats and oils, and delay spoilage.
What are nitrates used for in food preservation?
As antimicrobials in cured meats, though they can form carcinogenic nitrosamines.
How do fungicides work?
By preventing fungal growth, often by inhibiting respiration or protein synthesis in fungi.
What are the two main concerns with synthetic pesticides?
Acute toxicity (immediate harm) and chronic toxicity (long-term effects).
Why are organophosphate insecticides widely used?
They break down quickly in the environment and are effective against a broad spectrum of insects.
What causes some texture and appearances in lipid such as chocolate?
Cystalisation: as in chocolate’s smoothness or shine.
What causes lipids to crystallize in different forms?
Cooling rate and molecular symmetry influence crystal structure.
Why is aeration important in food?
It increases volume and creates a light, airy texture, as in whipped cream.
How do carbohydrates impact food preservation?
High sugar concentration reduces water activity, inhibiting microbial growth.
What factors influence lipid crystallization in food?
Fatty acid chain length, saturation, and cooling rate all affect crystallization.
What role does gelatinization play in food processing?
Starch granules absorb water and swell, thickening the mixture.
