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食品科学导论整理试题.doc

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introductiontofoodsciencetest一、Fillinblanks1、Thankstofoodscienceandtechnologyandmodernfoodmanufacturingmethods,nutritionaldeficienciesandinconsistentfoodavailabilitycanbeaddressed,harvestscanbeprotected,utrientsforbetterhealthandwellness2、、.themajorFactorsforfruitandvegetabledeteriorationare:①hanges;②ChemicalChanges;③PhysicalChanges;④BiologicalChanges4、ursinfoodssuchasapples,pears,lettuce(莴苣,生菜),potatoes,、Sensoryqualityoffruitandvegetablewillbechangedchemicallyforlipidoxidation;non-enzymaticbrowning;colourchanges;、Thefourmajorfactorswhichaffectfruitandvegetablenutrientdegradationarelight,oxygenconcentration,、LeaveningAgentsusedtoproducegasinbattersthatmakebakedproductsrisearesteam,yeastandbakingsodaandpowder8、inbreadprocess,thedoughshouldbeavoidofoverfermentation,ifnot,itwillmakecausegluenstretch,eweakandcollapse,whilecoarsegrain&sourodorduetoexcessacidproductionandlesscolorinbakedcrust面包皮;糕饼等的酥皮9、-qualityprotein,asourceofenergy,、、、(甘油,丙三醇)、Apeptidebondisachemicalbondformedbetweentwomoleculeswhenthecarboxylgroupofonemoleculereactswiththeaminegroupoftheothermolecule,、ProteinhasaverybigMW(molecularweight),olloidwhileproteinisdissolvedinwater;15、harides;harides;ardies16、NaturalStarchconformationisthemixtureofamyloseandamylopectin17、Vitaminsareclassifiedbytheirbiologicalandchemicalactivity,、-solublevitamins(dissolveeasilyinwater)9water-soluble(B1,2,3,5,6,7,9,12andC)19、Fat-solublevitamins(absorbedthroughtheintestinaltractwiththehelpoflipids)4fat-soluble(A,D,E,K)20、Themaingroupsofadditivesare:

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