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

Decks in this class (20)

Taste
Gustation,
Olfaction,
Flavour
19  cards
Water Activity
Water content,
Water activity,
Properties of water
19  cards
Protein
Protein structure,
Hydrophobic interactions,
Protein properties
23  cards
Carbohydrates
Sugars,
Sugar properties,
Water activity mono vs disaccharides
14  cards
Malting and Extraction
Malting definition,
Steps of malting,
Steeping
18  cards
Starch
Plant cell structure,
Cell wall,
Plastids
14  cards
Milling and Breadmaking
Composition of cereal,
Bran,
Germ
16  cards
Food Safety
What makes food unsafe,
Micro organisms,
Foodborne infection
23  cards
HACCP
Product description and intended ue,
Flow diagram of process,
Identification of hazard
10  cards
Microbes in Food
Requirement of microbes,
How do bacteria reproduce,
Generation time
35  cards
Pasteurisation
Heat preservation,
Temperature vegetative state die at,
Spore state die at
26  cards
Process Fruit and Veg
Fruit and veg processing,
Sorting properties fruit and veg,
Sorting process
22  cards
Fermentation
Microbes and fermentation,
Anaerobic respiration pathway eth...,
Anaerobic respiration pathway lac...
23  cards
Milk and Eggs
Nutrient information of milk per kg,
Milk sturcture,
Continuous phase
20  cards
Lipids
Acylglycerol,
Common lipids in food,
Fats
13  cards
Fruite, Veg and Herbs
Fruit and veg characteristics,
Fruit and veg vitamins,
Phytochemicals
32  cards
Meat Processing
Collagen,
Collagen structure,
Collagen synthesis
34  cards
Oxidation and Anti-oxidant
Oxidation overview,
Oxidation phases,
Initiation
18  cards
Multi-components of food
Types of extruders,
Foods made using extruders,
What is and extruder
14  cards
Supply chain technology
Packaging atmosphere,
Remove oxygen from packaging,
Increase oxygen
8  cards

More about
NUT2003

  • Class purpose General learning

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