Food Science vocabulary week 3

A process where the shape of an object is altered

• Deformation

• Emulsion

• Fermentation

• Gelatine

A mixture of liquids which do not naturally combine: oil-in-water emulsions e.g milk, or water-in-oil emulsions e.g butter

• Viscosity

• Emulsion

• Hermetic

• Keratin

Yellow pigments in plants and animal fats, partially responsible for the bright colour of egg yolk

• Olfaction

• Papain

• Rancidity

• Xanthophyll

Rancidity

• A process carried out by bacteria and yeasts to convert simple sugars to acids or alcohols, altering food properties

• A chemical reaction between amino acids and reducing sugar, which creates colour and flavour compounds

• Caused by fat oxidation; which primarily occurs with unsaturated fats and produces unpleasant odours and flavours

• The naturally occurring sugars present in the cells of food

A by-product made when foods high in starch are fried, roasted or baked at a high temperature

• Acrylamide

• acid

• Caramelisation

• Lactic acid

Fermentation

• The sense of smell

• Airtight

• A process carried out by bacteria and yeasts to convert simple sugars to acids or alcohols, altering food properties

• The naturally occurring sugars present in the cells of food

Gelatine

• An enzyme found in papaya used as a tenderising agent, for example

• A protein derived from collagen, which dissolves in water and forms a gel on cooling, then melts at body temperature. Alternative spelling is gelatin

• A chemical reaction between amino acids and reducing sugar, which creates colour and flavour compounds

• The measurement of a fluid’s internal friction and resistance to flow. Typically used to measure the thickness of a liquid

Unsaturated fat

• A fatty acid chain with one or more double bonds between carbon atoms and is liquid at room temperature

• A fatty acid molecule with no double bonds between carbon atoms; it is solid at room temperature

• A sugar which cannot act as a reducing agent, donate electrons to other molecules or participate in redox reactions e.g sucrose

• Produced from lactose in milk by bacteria involved in the production of cheese and yoghurt. Also produced in anaerobic exercise

Non-reducing sugar

• A substance with pH below 7 that can break down to release hydrogen ions

• A sugar which cannot act as a reducing agent, donate electrons to other molecules or participate in redox reactions e.g sucrose

• The naturally occurring sugars present in the cells of food

• An important cereal crop, ground into flour to produce bread and pasta