This class was created by Brainscape user macy theresa. Visit their profile to learn more about the creator.

Decks in this class (14)

Exam 1: Sensory Evaluation
Sensory evaluation 1,
How should food be presented duri...,
Diff tastes detected 3
14  cards
Exam 1: Energy Transfer and States of Matter
How food scientists measure energy 1,
What happens during conduction 2,
What happens during convection 3
15  cards
Exam 1: Acids & pH
Ph represents 1,
Ph scale acid neutral basic alkal...,
Importance of ph in food 3
4  cards
Exam 1: Food Dispersions
Sol 1,
Gel 2,
Continuous phase 3
12  cards
Exam 1: CHO Overview/ Polysaccharides
Monosaccharides 1,
Disaccharide 2,
Oligosaccharides 3
26  cards
Exam 2: Lipids
General structure of triglycerides 1,
What s the prodominant type of fa...,
What are the functions of fats in...
22  cards
Exam 2: Starch
Structure of starch 1,
Gelatinization 2,
Gelation 3
9  cards
Exam 2: Milk & Milk Products
What are the diff components of m...,
What fatty acids are found in mil...,
What are the various milk fats 3
23  cards
Exam 2: Plant Foods (F&V; Plant Pigments)
Structure of parenchyma cells 1,
Functions of parenchyma cells 2,
Supporting tissues 3
18  cards
Final: Meat, Poultry, Fish, Game, and Gelatin
What the isoelectric point of pro...,
Understand the process of rigor m...,
Connective tissues in meats under...
14  cards
Final: Eggs & Egg Products
Know how eggs can be used as thic...,
Know types of food products thick...,
Know what happens to eggs as they...
11  cards
Final: Baking Apps (Flours & Leaveners)
Flours understand what the millin...,
Flours understand what steps are ...,
Flours know the protein component...
10  cards
Final: Baking Apps (Func of Ingredients)
Know the functions of the followi...,
Know the functions of the followi...,
Know the functions of the followi...
12  cards
Final: Lab
0  cards

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Nufs 101A

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