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Leucoplasts
store starch and water
Chloroplasts
store fat soluble chlorophyll
Carotenoids
store chromoplasts
pheophytin
olive green color occurring from overcooking or acid
Effect of pH on anthocyanins
Neutral - purple Acid - red Alkaline - blue
effect of pH on anthoxanthins
neutral - yellow, brown acid - white excess heat - pink
Solanine
greening of potato skins - caused by photosynthesis - can potentially be toxic at high quantities
3 things you get flavors from in vegetables
phenolic compounds, volatile oils, sulfur compounds
degorging
adding salt to vegetables (cucumber, eggplant) to extract water and bitter compounds
Brassica genus
cruciferous vegetables - releases hydrogen sulfide when overcooked
Allium genus
found in leeks, shallots, onions, garlic - sulfur compounds are eye irritants
maillard reaction
caramelization of sugars in vegetables
seeds
embryonic plant and nutrient reserve
Components of a kernel
Husk - protective coating Bran - high in fiber and minerals (has aleurone - very high in minerals, attached to bran) - 14% weight Endosperm - primarily complex CHO (80-83% weight) Germ - B-vitamins, Vit E, and fat (3%)
Lysine
amino acid that most cereal grains lack
Thiamin, riboflavin, niacin, iron, folic acid
minerals required to be fortified in refined grains
Enrichment
adding nutrients back to a refined food that were originally once there
Fortification
adding a nutrient to a food that wasn't there to begin with
alpha-galactosidase
enzyme needed to digest raffinose and stachyose that humans dont produce
Syneresis
additional bonding may push water out of gel
Retrogradation
the re-orientation of amylose molecules into a new crystalline structure in gels that occurs with aging
Singering
similar to a roux, but other ingredients may be present
beurre manie
primarily used to finish pan sauces, combination of softened butter and flour
dextrinization
breakdown of starch into smaller molecules by dry-heat. primarily for the purpose of gaining flavor, not for thickening
Food and Drug act of 1906 - The wiley act
First legal protection from adulterated and misbranded foods - also prohibits interstate transport
Food, Drug, and Cosmetic Act of 1938
Food, Drug, and Cosmetic Act of 1938
Safe Food Act 1997
Tried to create single gov agency for food safety - Food Safety Administration (FSA) - has done nothing
Food and Drug Administration
domestic and imported food sold through interstate commerce (excluding meat, poultry, and in-egg products) Bottled water Wine beverages with less than 7% alcohol
FDA Food Code
model for the regulation of retail and food service agencies responsible to insure food safety - renewed every 5 years
Corn syrup, sugar, salt
top 3 food additives
Fair packaging and labeling act - 1967
identifies what has to be on food labels
Food Safety Inspection Service (FSIS)
mandatory food inspection - about food safety
Environmental Protection Agency
Clean drinking water and pesticide residues in food
Department of the Treasury
alcohol regulation
United States Department of Agriculture
oversees domestic and imported meat and poultry products and processed egg products
Simple fruits
one flower, one ovary
drupes (peach, cherry, plum)
seeds in a stone/pit
Pomes
seeds in central core
Aggregate fruits (blackberry, raspberry)
develop from several ovaries and a single flower
multiple fruits
develop from a cluster of several flower; each flower produces a fruit but it all matures into a single fruit
Esters, aldehydes, and alcohols
aromatic compounds of fruits
phenolic compounds
leaves an astringent mouthfeel - also responsible for browning of ripening fruit
protopectin - pectinic acid - pectic acid
sequence of pectin in fruit
pectinases
enzyme that stimulates the breakdown of pectin
degree of demethylation and hydrolysis
differentiates between the different pectins
phytate
reduces bioavailability of minerals in foods that contain this compound
trypsin inhibitor
this inhibitor is involved in stopping the breakdown of protein in human digestion
lectins
carbohydrate-binding proteins, resistant to human digestion - can bind to gut mucosa and cause damage
FODMAPS = fermentable oligo-di-monosaccharides and polyols
fermentable carbohydrates, found in onions, garlic, wheat and inulin, legumes, stone fruits - osmotic and pull water in GI tract and may not be digested well by some individuals resulting in GI symptoms in susceptible individuals
interesterification
expose fat to catalyst at controlled temperature; rearranges fatty acids on glycerol backbone of different triglycerides - leads to smoother lard, increased melting point, and improved plasticity
tallow
lard made from beef fat
degumming/neutralization
separate natural gums from extracted fats using hot steam distillation
bleaching
filters oil through charcoal to improve color
winterizing
in mainly refrigerated products - filter out crystals to avoid a cloudy appearance

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