Maillard Study guides, Class notes & Summaries

NATS 1560 (test 1) Questions and Answers 100% Verified Food science •scientific and technological research on the properties of food substances, aimed at inventing new food products and new methods of preservation and processing Nutrition science the scientific study of the processes through which food provides nourishment to the body what are the general characteristics of the modern sciences? materialism, reductionism & experimentalism What are macronutrients? carbohydrates, lipids, prote...

Crispness/turgor - is due to osmotic pressure of water-filled vaculoes Ethylene gas _________ ripening of fruits during storage - accelerates _____ is delayed in apples stored in controlled atmosphere because of _____ oxygen - aging, reduced 1 dz oranges = _____ amount of orange juice - 1 quart berries and mushrooms should be washed ______ - just before serving green - chlorophyll yellow/orange - carotenoids (least affected by pH...

Radiant Heating: correct answersinfrared heating, examples: how the sun heats the earth, coals giving off heat, toaster---> things that GLOW Monosaccharide: correct answerssimple or single sugars that cannot be hydrolyzed to give a simpler sugar; ex: glucose Disaccharide: correct answersderived from monosaccharides and when hydrolyzed yield two molecules of simple sugar; examples: sucrose=glucose mono. + fructose mono. Maillard Reaction: correct answersform of nonenzymatic browning r...

FSSM Practice Exam Questions & Answers 2024 What describes a Maillard reaction? - ANSWER-Combination of a simple carbohydrate with an amino acid. Type of non-enzymatic. Elevated pH and temp causes an increased rate of browning. What are the guidelines for deep-frying? - ANSWER-1. Fry at 350-375F 2. Don't overload the baskets 3. Use fat with a high smoke point You are making a fruit and Jell-O salad to be served as a dessert in a long-term care facility. Which fruits would not preve...

JEAN INMAN DOMAIN 4/ DOMAINS JEAN INMAN DOMAIN IV 2024 LATEST UPDATED EXAM ACTUAL QUESTIONS AND CORRECT ANSWERS 100% QUALIFIED PASS. Enzyme activity - ANSWER- Enzymes can stay alive after cells die; temp and pH affect activity Enzyme role in ripening fruit - ANSWER- Concerts start here to sugar, softens; acid lowers pH and prevents enzyme activity; Blanch veggies before freezing Browning reactions: enzymatic - ANSWER- Cuts on fruit Browning reactions: non-enzymatic - ANSWER- Mailla...

Round-Up resistant or Ht soybeans have been bioengineered to be resistant to correct answersherbicides the carbohydrates responsible for flatulence after consuming beans are correct answersoligosaccharides the reactants involved in Maillard browning of foods are correct answersreducing sugars and amino acids/proteins which of the following processes can be used to denature proteins? correct answersa. heat b. acids/alkalis c. proteases d. all of the above the recommended percent of...

Jean Inman Domain 1 (RD Exam) Questions And Answers All Verified % of water/carbs in fruits and vegetables - ANS 75-93% Vitamin and minerals in fruits/vegetables - ANS Calcium, vitamin A, C, sometimes B Tugor - ANS Crispiness of vegetables due to osmotic pressure of water filled vacuoles Lignin - ANS Non CHO substance not very softened by cooking; woody part of vegetables Methionine - ANS Limiting protein in soybeans Protein concentrates - ANS >70% protein...

Jean Inman Domain 1 (RD Exam) questions with correct answers % of water/carbs in fruits and vegetables Correct Answer-75-93% Vitamin and minerals in fruits/vegetables Correct Answer-Calcium, vitamin A, C, sometimes B Tugor Correct Answer-Crispiness of vegetables due to osmotic pressure of water filled vacuoles Lignin Correct Answer-Non CHO substance not very softened by cooking; woody part of vegetables Methionine Correct Answer-Limiting protein in soybeans Protein concentrates C...

Eatright prep Questions and Answers 100% Pass Define the basics of blood composition - Answer- Plasma RBC WBC platelets Compare the nutritional value of egg white and egg yolks - Answer- Egg white is a high quality fat free source of protein; it is allso a good source of niacin, riboflavin, potassium and magnesium Egg yolk contains all the egg's fat; vitamins AD, and E and zince; it also is a source of cholesterol Describe the grading process of eggs - Answer- Through the process of ca...

Eatright prep Questions and Answers 100% Pass Define the basics of blood composition - Answer- Plasma RBC WBC platelets Compare the nutritional value of egg white and egg yolks - Answer- Egg white is a high quality fat free source of protein; it is allso a good source of niacin, riboflavin, potassium and magnesium Egg yolk contains all the egg's fat; vitamins AD, and E and zince; it also is a source of cholesterol Describe the grading process of eggs - Answer- Through the process of ca...