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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Lecture 13: Fats and Oils in Food Preparation

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2 Dec 2016
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The role of fat in nutrition and food preparation. Have to eat some fat in order to maintain good health. We have to consume them in the diet. In order
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Lecture 10: Legumes, Nuts, and Seeds

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2 Dec 2016
1
Consumption = 6. 1 lbs. per capita per year. Soy beans considered to be a complete protein. Phytochemicals that can have health benefits as well. Oligo
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Lecture 15: Cheese

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2 Dec 2016
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The curd or coagulated proteins (primarily casein) of milk induced by enzymes or acid. Casein is the most predominant protein in milk. Enzymes create a
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Lecture 12: Starch

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2 Dec 2016
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Storage form of cho in plants ---> starch granule. Starch granule is found in the lucoplast of plant cells. Can"t utilize starch for absorption because
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Lecture 14: Milk

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2 Dec 2016
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Milk solids characterized as being fat or non-fat milk solids. For whole milk the standard of identity is that it has to be a minimum of 3. 5% of fat c
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Lecture 16: Eggs

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2 Dec 2016
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Rich in phospholipids (lipoproteins), fat-soluble vitamins, cholesterol, iron. Their laying will increase in spring/summer and then it will go down in
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Lecture Notes - Lecture 11: Chicory, Sorbitol, Phytase

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2 Dec 2016
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Substances that interfere with the utilization of nutrients in a food. For example, produce bitter compounds to prevent being eaten, chemicals that int
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TAMUFSTC 326Thomas TaylorFall

FSTC 326 Lecture 29: Fermentation of Foods by Fungal Microorganisms

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2 Dec 2016
3
Fungal fermentations typically utilize fermentative yeasts as primary fermenting microbes. Some wild molds/yeasts also participate in wine making, or s
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TAMUFSTC 326Thomas TaylorFall

FSTC 326 Lecture Notes - Lecture 32: Microbiology, Serrano Pepper, Salmonella Enterica Subsp. Enterica

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2 Dec 2016
2
Etiological agents of foodborne disease outbreaks linked to produce in the us, 2006-2008. Multistate outbreaks of foodborne disease linked to produce.
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TAMUFSTC 326Thomas TaylorFall

FSTC 326 Lecture 27: Fermentation of Foods by Bacterial Microorganisms

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2 Dec 2016
1
Re-oxidation of a reduced electron acceptor (ex = nadh) by another metabolite from a metabolic pathway (ex = pyruvate/lactate) Reduction of an organic
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TAMUFSTC 326Thomas TaylorFall

FSTC 326 Lecture 28: Introduction to phages and their application in food production

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2 Dec 2016
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TAMUFSTC 326Thomas TaylorFall

FSTC 326 Lecture 31: Produce Microbiology (fruits, vegetables, and nuts)

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2 Dec 2016
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This variety of products creates numerous selective environments for development of diverse microbiota. Sources of microorganisms in fruits and vegetab
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TAMUNUTR 211Saundra LorenzFall

[NUTR 211] - Final Exam Guide - Everything you need to know! (125 pages long)

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29 Nov 2016
1
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TAMUNUTR 489Murano PeterFall

[NUTR 489] - Final Exam Guide - Comprehensive Notes for the exam (36 pages long!)

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29 Nov 2016
1
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TAMUFSTC 326Thomas TaylorFall

[FSTC 326] - Final Exam Guide - Ultimate 133 pages long Study Guide!

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29 Nov 2016
1
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TAMUHIST 105Brooks CharlesFall

[HIST 105] - Final Exam Guide - Comprehensive Notes for the exam (171 pages long!)

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29 Nov 2016
10
It was natural for each of these new independent states to concentrate on making a constitution and making a government for themselves. Conventions sys
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TAMUPOLS 207Lim PhaikFall

[POLS 207] - Final Exam Guide - Comprehensive Notes for the exam (147 pages long!)

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28 Nov 2016
2
The experience, shared with other southern states, of slavery, defeat in a civil war and postwar occupation, and denying african americans full citizen
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TAMUFSTC 326Thomas TaylorFall

FSTC 326 Lecture Notes - Lecture 25: Organoleptic, Water Activity, Microorganism

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4 Nov 2016
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Physical processing of foods for food safety and shelf-life stabilization (ch 27) Processing of foods helps preserve foods for longer periods than not
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TAMUFSTC 326Thomas TaylorFall

FSTC 326 Lecture 23: Chemical Antimicrobials and Preservatives for Food Preservation (Ch 25)

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4 Nov 2016
1
Chemical preservative = any chemical that, when added to food, prevents or retards deterioration. Doesn"t include common salt, sugars, vinegars, spices
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TAMUFSTC 326Thomas TaylorFall

FSTC 326 Lecture Notes - Lecture 26: Pascalization, Regulatory Agency, Pasteurization

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4 Nov 2016
1
Equivalency in microbial destruction of differing processing technologies. Pathogen of concern may change with change in processing method. Fda and usd
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TAMUFSTC 326Thomas TaylorFall

FSTC 326 Chapter Notes - Chapter 27: Ice Crystals, Ionic Strength, Supercooling

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4 Nov 2016
2
Cool storage refers to storage at temperatures from about 16 to -2 c. Refrigeration temperature = below minimal growth temperature of most foodborne mi
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TAMUFSTC 326Thomas TaylorFall

FSTC 326 Lecture Notes - Lecture 24: Bacteriocin, Food Chemistry, Antimicrobial Peptides

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4 Nov 2016
1
The extension of shelf life and enhanced safety of foods by use of natural or controlled microbiota and/or antimicrobial compounds. Fermentates from no
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Lecture Notes - Lecture 4: Stew, Braising, Caramelization

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24 Oct 2016
6
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Chapter Notes - Chapter 1: Stew, Grilling, Griddle

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24 Oct 2016
10
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Lecture Notes - Lecture 1: Brittleness, Ripeness, Theobromine

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24 Oct 2016
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Lecture 5: Food Safety video

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24 Oct 2016
1
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Lecture Notes - Lecture 3: Hydrolysis, Caffeine, Sucrose

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24 Oct 2016
2
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Chapter Notes - Chapter 3: Braising, Mayonnaise, Grilling

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24 Oct 2016
2
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Chapter Notes - Chapter 5: Celery, Marination, Headache

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24 Oct 2016
2
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Chapter Notes - Chapter 1: Viscometer, Viscosity, Calorimetry

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24 Oct 2016
3
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Chapter Notes - Chapter 1: Theobromine, Sodium Chloride

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24 Oct 2016
2
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Chapter 4: Chapter 4 - Storage

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24 Oct 2016
3
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Lecture Notes - Lecture 2: Miso

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24 Oct 2016
5
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Chapter Notes - Chapter 1: Umami

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24 Oct 2016
4
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Chapter 1: Gissien - Building Flavor

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24 Oct 2016
3
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Chapter Notes - Chapter 5: Grilling

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24 Oct 2016
2
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Lecture Notes - Lecture 7: Broccoli, Init, Xanthan Gum

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24 Oct 2016
2
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Lecture Notes - Lecture 8: Carotene, Pectin, Anthocyanin

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24 Oct 2016
3
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Lecture Notes - Lecture 6: Hazard Analysis And Critical Control Points, Eggnog, Generally Recognized As Safe

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24 Oct 2016
1
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TAMUNUTR 211Saundra LorenzFall

NUTR 211 Chapter Notes - Chapter 3: Kohlrabi, Generally Recognized As Safe, Riboflavin

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24 Oct 2016
1
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