食品科学导论整理试题

introduction to food science test

一、Please explain some special words?

1、Homogenization（均化）：to obtain particles with certain dimensions

2、Jam and jelly （果冻和果酱）：are gelled （凝胶, 冻胶）or thickened fruit products with a low pH. Preserved with sugars Include fruit butters, jellies,jams and similar products

3、Gluten（麦麸）consists of two protein -Glutenin （麦醇溶蛋白）and -Gliadin （麦谷蛋白）They interact with each other by the kneading（和面；揉捏和）of a wet dough, to form a ‘protein complex’. Gluten is

a highly elastic material

4、Maillard （梅拉德反应）( nonenzymatic browning)：When reducing sugar presence from heat damage, certain amino acids decomposed from protain by heat, which on the high temperature condition, there forms brown pigments, flavors .

5、Human essential amino acids：Human essential amino acids are which some of the amino acids human can not biosynthesize must be obtained from the diet by people.

6、fermentation.:Adding yeast to sugars under anaerobic (without oxygen) conditions produces alcohol and carbon dioxide. This is called fermentation.

7、Cholesterol:Cholesterol is a waxy, fat-like substance that occurs naturally in all parts of the body. Your body needs some cholesterol to work properly. But if you have too much in your blood, it can stick to the walls of your arteries. This is called plaque. Plaque can narrow your arteries or even block them.

8、Water balance :That is total intake and losses from urine, faces, milk, saliva, sweating, and vaporization from respiratory tissues

9、Water activity (a W): defined as RH(Relative Humidity ), which must prevail in the surrounding atmosphere to avoid water exchange between material and air; the ratio of the vapor pressures of pure water and a solution

10. vitamin:A vitamin is an organic compound required as a nutrient in tiny amounts by an organism. A compound is called a vitamin when it cannot be synthesized in sufficient quantities by an organism, and must be obtained from the diet.

11.Microorganisms:Microorganisms are tiny, mostly one-celled organisms capable of rapid reproduction under proper growth conditions.

12.Food spoilage:Food spoilage is defined as any change in the organoleptic qualities (flavor, appearance odor or texture) of the food that makes the food unacceptable to the consumer.

13.Shelf life: The time it takes a food product to deteriorate to an unacceptable degree under specific storage, processing, and packaging conditions.

二、Fill in blanks

1、Thanks to food science and technology and modern food manufacturing methods,nutritional deficiencies and inconsistent food availability can be addressed,harvests can be protected, and various commodities can be transformed into new products having specific nutrients for better health and wellness

2、The main components in muscle are .Moisture Protein .Fat

3、. the major Factors for fruit and vegetable deterioration are :

①Enzymatic Changes; ②Chemical Changes; ③Physical Changes;

④Biological Changes

4、Enzymatic browning is usually undesirable when it occurs in foods such as apples, pears,lettuce（莴苣, 生菜）, potatoes, etc.

5、Sensory quality of fruit and vegetable will be changed chemically for lipid oxidation; non-enzymatic browning; colour changes; flavour changes.

6、The four major factors which affect fruit and vegetable nutrient degradation are light, oxygen concentration, temperature and water activity.

7、Leavening Agents used to produce gas in batters that make baked products rise are steam,yeast and baking soda and powder

8、in bread process, the dough should be avoid of over fermentation, if not, it will make cause gluen stretch, become weak and collapse, while coarse grain & sour odor due to excess acid production and less color in baked crust面包皮; 糕饼等的酥皮

9、Milk is the first food of young mammals. It provides a high-quality protein, a source of energy, and vitamins and minerals.

10、Carbohydrates are chains of repeating molecules of glucose and other sugars.

11、Proteins are made up of chains of amino acids. There are different amino acids in a protein.

12、Fats are made up of lipids. A lipid has a structure of three fatty acids molecules and a glycerol (甘油,丙三醇)molecule.

13、A peptide bond is a chemical bond formed between two molecules when the carboxyl group of one molecule reacts with the amine group of the other molecule, thereby releasing a molecule of water.

14、Protein has a very big MW（molecular weight ）, thus it can form hydrophilic colloid while protein is dissolved in water;

15、Carbohydrates include monosaccharides; disaccharides; oligosaccharides and polysaccardies

16、Natural Starch conformation is the mixture of amylose and amylopectin

17、Vitamins are classified by their biological and chemical activity, not their structure.

18、Vitamin divided by the solubility. Water-soluble vitamins (dissolve easily in water) 9 water-soluble (B1, 2, 3, 5, 6, 7, 9, 12 and C)