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food chemistry - fdsc251

This class was created by Brainscape user Miranda Baillie. Visit their profile to learn more about the creator.

By: Miranda Baillie
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Decks in this class (10)

U0
What is food chemistry,
What are the 3 parts of food chem...,
Examples of isolated components e...
23  cards
U1
4 things that characterize lipids,
Classifications of lipids,
Simple lipid definition
60  cards
U2
Definition of fatty acids,
Aliphatic,
Relationship between saturation a...
71  cards
U3
Majority oil source consumed,
First steps in oilseed treatment,
Adverse effect of tissue disruption
78  cards
U4 - a + b
Properties of a fat are a functio...,
Difference and similarity between...,
Characteristic of lard texture
91  cards
U5 - a + b
What is autoxidation,
True or false autoxidation is spo...,
Effects of autoxidation 4
68  cards
U6
Proteins as structural components,
Catalytic agents,
Regulating agents
84  cards
U7 - a + b
What type of amino acids link by ...,
What is the n terminus,
What is the c terminus
131  cards
U8
What protein source has the best ...,
How are milk proteins categorized,
Casein
55  cards
U9
True or false egg white is high i...,
Main 4 protein constituents in al...,
What kind of protein is ovalbumin
78  cards

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food chemistry - fdsc251

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