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Definition
| = % soluble solids in solution (measured bby a hydrometer or refractometer? |
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| breaking sucrose molecule into glucose and fructose with acid or enzyme |
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Definition
| (sweet/sour) imp to flavor of beverages and fruits esp. |
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| expansion of gasses causes a light airy textured in baked products |
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Definition
| refers to amino acid content of proteins and egg is the standard wich others are measured against |
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Definition
| refers to the degree towhich nutrients are digested and absorbed by the body |
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Definition
| is optimum color flavor and texture |
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Definition
| conditon of plants and fruits at harvest |
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Definition
| deterioration in quality of living plant tissues after harvest |
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Term
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Definition
| can replace water with sugar in dried fruits using heat and pressure to imporve flavor color and texture |
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Term
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Definition
| have 2 phases one dispersed droplets within the continous phase, but these are unstable and seperate without an EMULSIFIER where one end likes water and the othe likes fat |
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Term
| communitated meat emulsions |
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Definition
| contain finely chopped meats mixedwith water and fat i e hot dogs or lunch meats |
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Term
| trimethylamine is converted to triethylamine |
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Definition
| as seafoods deteriorate causing fishy odor |
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Term
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Definition
| is a non-destructive way of checking egg quality |
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Term
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Definition
| milk sugar and is not very sweet or soluble. itmay crystallize out of solution causing sandiness texgture in some foods. |
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Term
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Definition
| due to lack of lactase enzyme |
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Term
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Definition
| major milk protein and it precipitates at ph 4.6 or in the presence of RENNIN enzyme making curds and whey |
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Term
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Definition
| used to make certain cheeses |
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Term
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Definition
| has water solubleproteins and lactose and has become a valuable food ingredient |
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Term
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Definition
| complex collodial system of emulsion and foam |
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Definition
| with small fine sugar crystals-careful agitation yeilds smooth texture ie fudge or divinity |
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Definition
| candies fromslow cooling of hot syrup without agitation prevents sugar crystals from forming ie jelly beans and gummy bears |
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