food sciences
Terms
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- connective tissue
- stromal proteins that contribute to the toughness of meat
- degrees brix
- indicates soluble solids percentage
- viscosity
- indicates solids content, particle size, pectin or starch content
- engineering
- the study of energy, heat, and mass transfer
- saturated fatty acids
- contain only single bonds between carbon atoms
- essential fatty acids
- required for human health but cannot be made by the body
- adipose tissue
- contains saturated and unsaturated fats
- biology
- the study of living things and their life sustaining systems
- chemistry
- the study of atoms and molecules that make up the substances present in the universe, their arrangement into structures, and the reactions they participate in
- food manufacturing
- the mass production of food products from raw animal and plan materials utilizing the principles of food technology
- unsaturated fatty acids
- contain one or more double bonds between carbon atoms
- Food Technology
- the application of Food Science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food
- physics
- the study of matter and energy plus the physical changes that matter experiences under certain conditions