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principles of food science exam review

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

By: Brenda Lillard
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Decks in this class (20)

Chapter 1: Food Science: An Old But New Subject
No deck description has yet been added by the author.
54  cards
Chapter 3: Sensory Evaluation: The Human Factor
No deck description has yet been added by the author.
34  cards
Chapter 4: Basic Food Chemistry: The Nature of Matter
No deck description has yet been added by the author.
24  cards
Chapter 5: Energy: Matter in Motion
No deck description has yet been added by the author.
91  cards
Chapter 6: Ions: Charged Particles in Solution
No deck description has yet been added by the author.
45  cards
Chapter 7: Water: The Universal Solvent
No deck description has yet been added by the author.
50  cards
Chapter 8: Sugar: The Simplest of Carbohydrates
No deck description has yet been added by the author.
106  cards
Chapter 9: Complex Carbohydrates: Starches, Cellulose, Gums, Pectins
No deck description has yet been added by the author.
91  cards
Chapter 10: Lipids: Nature's Flavour Enhancers
No deck description has yet been added by the author.
99  cards
Chapter 11: Proteins: Amino Acids and Peptides
No deck description has yet been added by the author.
86  cards
Chapter 12: Enzymes: The Protein Catalyst
No deck description has yet been added by the author.
55  cards
Chapter 13: The Micronutrients: Vitamins and Minerals
No deck description has yet been added by the author.
46  cards
Chapter 15: Food Analogs: Substitute Ingredients
No deck description has yet been added by the author.
46  cards
Chapter 16: Additives: Producing Desired Characteristics in Food
No deck description has yet been added by the author.
71  cards
Chapter 17: Fermentation: Desirable Effects of Microorganisms
No deck description has yet been added by the author.
110  cards
Chapter 18: Food Safety: Sources of Contamination
No deck description has yet been added by the author.
59  cards
Chapter 19: Thermal Preservation: Hot and Cold Processing
No deck description has yet been added by the author.
34  cards
Chapter 20: Dehydration and Concentration: Controlling Water Activity
No deck description has yet been added by the author.
55  cards
Chapter 21: Current Trends in Food Preservation: Irradiation
No deck description has yet been added by the author.
30  cards
Chapter 22: Mixtures: Solutions, Colloidal Dispersions, and Suspensions
No deck description has yet been added by the author.
76  cards

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principles of food science exam review

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