An aldehyde formed when glycerol is heated to a high temperture; responsible for the acrid odour produced when fats are overheated.
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Additive
A natural or synthetic substance which is added to food for specific purpose
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Ambient Temperture
Normal room temperture
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Amino Acid
The basic units from which proteins are made. Eight amino acids cannot be synthesised by the body and must be provided in the diet; tey are called essential amino acids.
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Amylases
Enzymes tha break down starch
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Amylopectin
A type of starch that forms stable gels which are resistant to retrogradation
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Amaylose
A form of starch that gelatinises easily but after time retrogradation occurs- the gel shrinks and realeases liquid (syneresis)
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Anaemia
A condition caused by a lack of haemoglobin in the blood; caused bt a deficiency of iron in the diet
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Anti-caking agent
compounds added to powdered, dry foods to prevent clumping or caking.
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Antioxidant
A substance which prevents oxidative rancidity of fats in foods.
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Ascorbic acid
vitamin C; a water soluble compound.
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Bacteria
Single celled organisms present in air, soil, animal and the human body
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Balanced Diet
A diet which provides adequate amount of nutrients and energy
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Basal metabolism
The energy needed to maintain the body when at rest. Experimentally it is measured as the heat output from the body or the rate of oxygen consumption under controlled conditions
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Beri Beri
A deficiency of thiamine ( vitamin b1) in the diet.
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Biotin
A vitamin (B) which is essential for the metabolism of fat
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Biuret test
A chemical test for protein
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Blanching
Literally whitening; Partial pre cooking, by immersing foods in boiling water.
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Blast Freezing
Quick freezing – small ice crystals form and there is less damage to the food
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Blood sugar
Glucose – the form of carbohydrate used by the body for energy.
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Body Mass index
A measurement of obesity.
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Botulism
A type of bacterial food poisoning.
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Bratt Pan
A large shallow tilting pan which is controlled by a thermostat and used in
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Bromelain
Enzymes present in pineapple, papaya and figs which hydrolyse proteins. It can
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Calcuim
A mineral element which is essential for strong bones and teeth. Absorption in the
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Calorie
A unit of energy which is used to give the energy yield of foods and the energy
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Campylobacter
A type of bacterial food poisoning
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Canning
A method of preserving food by sterilization and cooking in a sealed metal
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Caramelisation
A process which occurs when sucrose is heated and changes in colour
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Carboyhydrate
The major source of energy for the body
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Carcingen
A substance that can cause cancer
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Carotene
A red or orange pigment found in fruits and vegetables. A source of vitamin A. It is converted to retional in the intestine
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Casein
Protein found in milk
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Cellulose
Polysaccharide formed by plants from glucose units joined together to produce
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Cereal
The seeds if cultivated grasses used in food. They provide the most important source of food in the diet.
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Cholecalciferol
See vitamin D
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Chlorophyll
The green pigment in leafy vegetables and unripe fruit which is responsible for
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Other cards in this set
Card 2
Front
A natural or synthetic substance which is added to food for specific purpose
Back
Additive
Card 3
Front
Normal room temperture
Back
Card 4
Front
The basic units from which proteins are made. Eight amino acids cannot be synthesised by the body and must be provided in the diet; tey are called essential amino acids.
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