Food Science: Water's Role in Food Quality

Water is essential for maintaining the acceptable quality of food.

Fresh fruits and vegetables have a longer shelf life than grains due to their high moisture content.

Water activity measures the temperature at which food spoils.

Water activity can range from 0 to 1.0, with 0 being completely dry.

The presence of water in food affects the physical, chemical, and biological changes in food systems.

Water is essential for the growth of microorganisms involved in fermentation processes.

Hydration has no effect on the texture and functional properties of ingredients.

Dry legumes can absorb water, which is not necessary for cooking.

Yeast requires moisture to ferment sugars and cause dough to rise.

LIPIDS are a highly soluble group of organic compounds in water.

Brining is a method that enhances flavor and helps in the preservation of foods.

The terminology used for LIPIDS is consistent and not confusing.

Cheese ripening is influenced solely by temperature and not by moisture.

Ice is denser than liquid water, which is why it sinks.

Water has a high specific heat index, allowing it to absorb a lot of heat before it gets hot.

Water serves as a lubricant in the joints and between internal organs of the body.

Free water in foods can be frozen or removed without affecting chemical reactions.

Bound water can easily be removed during the drying process.

Water molecules have a dipole nature which allows them to dissolve ionic compounds.

Water has no role in the transport of nutrients and removal of waste within the body.

Physically bound water is not strongly adsorbed to macromolecules like proteins and starches.

The stability of foods decreases with the lowering of water content.

Hydrogen bonding allows water to dissolve substances such as alcohols, aldehydes, and ketones.

Oleic acid contains 18 carbon atoms and has 1 double bond at position 9 from the carboxyl end.

The omega nomenclature refers to the position of the first double bond relative to the carboxyl group of the fatty acid.

Fatty acids named using the common nomenclature often derive their names from their natural sources.

Cis configuration in double bonds causes the fatty acid chain to become straighter.

Butyric acid has 4 carbon atoms and contains no double bonds in its structure.

Linoleic acid is a saturated fatty acid found primarily in animal fat.

The IUPAC nomenclature requires using the suffix '-enoic acid' for saturated acids.

In the omega-3 nomenclature, the first double bond occurs at the 3rd carbon from the carboxyl end.

Red cabbage turns blue-green in acidic conditions.

Tannins contribute to astringency and can affect the perception of food texture.

Natural preservatives like flavonoids have no effect on food preservation.

Phenolic compounds do not participate in the Maillard reaction.

Oxidation-reduction reactions involving phytochemicals can extend the shelf life of food.

Volatile phytochemicals do not influence the aroma and taste of foods.

Green tea extract can be used to increase the rancidity of oils and fats.

Coffee beans contain phenolic compounds that influence their dark color during roasting.