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Questions and Answers
What is the purpose of nitrates in meat preservation?
What is the purpose of nitrates in meat preservation?
Which component of rice is primarily removed during milling?
Which component of rice is primarily removed during milling?
Which enzyme is involved in the inactivation of heat-treated fruit juice?
Which enzyme is involved in the inactivation of heat-treated fruit juice?
What does the sphericity of grain depend on?
What does the sphericity of grain depend on?
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Which of the following fatty acids is classified as omega-6?
Which of the following fatty acids is classified as omega-6?
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What is the primary role of salt in bread-making?
What is the primary role of salt in bread-making?
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What part of the wheat kernel contains the bran and germ?
What part of the wheat kernel contains the bran and germ?
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Which bacteria is commonly associated with dairy products but not with ropiness?
Which bacteria is commonly associated with dairy products but not with ropiness?
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What is the maximum moisture content allowed in milk powder?
What is the maximum moisture content allowed in milk powder?
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Which organism is responsible for the eyes in Swiss cheese?
Which organism is responsible for the eyes in Swiss cheese?
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How is the porosity of a material calculated?
How is the porosity of a material calculated?
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What does the Q10 value indicate?
What does the Q10 value indicate?
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What is the formula for calculating the separation factor of a centrifuge?
What is the formula for calculating the separation factor of a centrifuge?
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What occurs during the conching of fat?
What occurs during the conching of fat?
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Which of the following is a characteristic of Beta' crystals?
Which of the following is a characteristic of Beta' crystals?
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Which compounds are used in the decaffeination of coffee?
Which compounds are used in the decaffeination of coffee?
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What is the primary function of amylopectin in comparison to amylose?
What is the primary function of amylopectin in comparison to amylose?
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Which of the following descriptions accurately represents lipase?
Which of the following descriptions accurately represents lipase?
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What is the effect of gelatinization on water permeability?
What is the effect of gelatinization on water permeability?
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Which statement is true regarding the linkage types in amylo-glucosidase?
Which statement is true regarding the linkage types in amylo-glucosidase?
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Which role does xylanase play in food processing?
Which role does xylanase play in food processing?
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What characteristic of anthocyanins changes with pH levels?
What characteristic of anthocyanins changes with pH levels?
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What is the primary purpose of BHA/Propyl Gallate in food preservation?
What is the primary purpose of BHA/Propyl Gallate in food preservation?
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What type of carbohydrate is melibiose classified as?
What type of carbohydrate is melibiose classified as?
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Which organism is known for producing aflatoxins that can contaminate grains and nuts?
Which organism is known for producing aflatoxins that can contaminate grains and nuts?
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Which type of bacteria is associated with the spoilage of fish?
Which type of bacteria is associated with the spoilage of fish?
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What type of organism is Streptomyces classified as?
What type of organism is Streptomyces classified as?
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Which foodborne pathogen is known to produce neurotoxin causing botulism?
Which foodborne pathogen is known to produce neurotoxin causing botulism?
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Which bacteria is responsible for food poisoning through enterotoxins?
Which bacteria is responsible for food poisoning through enterotoxins?
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Which organism is linked to causing salmonellosis?
Which organism is linked to causing salmonellosis?
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Which type of mold can cause spoilage in cereals?
Which type of mold can cause spoilage in cereals?
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What toxin produced by Shigella leads to dysentery?
What toxin produced by Shigella leads to dysentery?
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Which microorganisms are commonly associated with the fermentation of sausage?
Which microorganisms are commonly associated with the fermentation of sausage?
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What is the moisture content range classified as intermediate moisture foods?
What is the moisture content range classified as intermediate moisture foods?
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Which process involves the heating of food to kill pathogens without changing its taste significantly?
Which process involves the heating of food to kill pathogens without changing its taste significantly?
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Which of the following processes is involved in vinegar production?
Which of the following processes is involved in vinegar production?
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Which Reynolds number range indicates transition flow in fluid dynamics?
Which Reynolds number range indicates transition flow in fluid dynamics?
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What does the protein efficiency ratio (PER) measure?
What does the protein efficiency ratio (PER) measure?
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What does net protein utilization essentially assess?
What does net protein utilization essentially assess?
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Which of the following best describes the chemical score of a protein?
Which of the following best describes the chemical score of a protein?
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What role do quinones play in food science?
What role do quinones play in food science?
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Which compounds are primarily responsible for key aromas in foods?
Which compounds are primarily responsible for key aromas in foods?
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What are terpenes commonly associated with?
What are terpenes commonly associated with?
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What does myoglobin primarily relate to in muscle science?
What does myoglobin primarily relate to in muscle science?
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Which process leads to the drop in pH associated with rigor mortis?
Which process leads to the drop in pH associated with rigor mortis?
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Study Notes
Amylose and Amylopectin
- Amylose: linear, less soluble, 20-30%
- Amylopectin: branched, more soluble, 60-70%, hydrogen bonding.
Enzymes
- Lipase: acyl glycerol restructuring
- L-lysine, Hyaluronic acid, Gelatinization, Melibiose, Amylo-glucosidase, Lipoxydases/lipoxygenase, Xylanase
- BHA/propyl gallate: oxidation prevention.
- Anthocyanin: red at acid, purple at neutral, blue at base.
Food Microbiology
- Aspergillus oryzae: used in koji-fermented beverages.
- Bacillus subtilis
- Vitamins (A, anti-vitamins)
- Betalains, Disulfide bonds, Murein, Rhizopus, Yeast and Mold determination.
Food Processing and Preservation
- Blanching: affects vegetable tissues
- Stachybotrys chartarum: black mold.
- Sauerkraut production
- Traditional Korean sausage preparation
- Ropiness in wine
- Milk pasteurization indicator.
- Chilled shrimp spoilage: bacteria are most common
- Grape juice fermentation (wine)
- Pickle and sauerkraut inoculation
- Soy sauce production
- Blue cheese production
Food Preservation Methods
- Heat treatment of fruit juice
- HTST (High-Temperature Short-Time): pasteurization (72°C 15-30 seconds)
- Hurdles in food preservation (temperature, water activity, salt, sugar, acidity, preservatives)
Food Components and Properties
- Omega-3, Omega-6, Omega-9 fatty acids
- Milling of rice/salt in bread-making/Durum wheat/Wheat kernel/%Pufas in butter/Max moisture in milk powder/Eyes in Swiss cheese/Porosity/Separation factor (centrifuge) -Conching/Beta crystals/Cardamom/Decaffeination of coffee
- Pectin
- PFA limit
- Refrigeration effects
- Pyruvate to lactic acid (homolactic fermentation)
- Spore types
Other Food and Agricultural Topics
- Protein for spongy bread
- Characteristic aroma during cheese ripening
- Yellow discoloration of meat
- Saponification number
- Protein efficiency ratio (PER)
- Metabolic nitrogen
- Net protein utilization
- Chemical score
- Quinones
- Aldehydes and ketones
- Terpenes
- Myoglobin
- Glycolysis-lactic acid-pH drop
- Mannose, Ribose
- Yeast/Molds
- Actinomycetes
- Fish spoilage
- Meat
- Cereals
- Staphylococcus aureus
- Salmonella
- Shigella
- Escherichia coli
- Bacillus cereus
- Clostridium botulinum
- Aspergillus (aflatoxins) contaminated food
- Idli Dosa/cheese/meat (sausage)
Food Safety
- Thermal processing
- Intermediate moisture foods
- FPO/PFA/A-MARK
- Reynold's number
Other
- Vinegar Production (ethanolic fermentation followed by oxidation of ethanol)
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Description
Test your knowledge on food science and technology with this quiz. Explore key concepts like meat preservation, grain characteristics, and the role of enzymes in food processing. Perfect for students in food science courses or anyone interested in food technology.
