OC66277

University of Guelph

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U OF GFOOD 2400Yoshi MineSummer

FOOD 2400 Study Guide - Final Guide: Adsorption, Ice Crystals, Lipid Peroxidation

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14 Apr 2013
134
Large values for surface tension, dielectric constant, heat capacity and heat of phase transitions (fusion, vaporization, sublimation) Ice will conduct
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U OF GCHEM 1050Dennis BakerWinter

CHEM 1050 Study Guide - Final Guide: Electrochemistry, University Of Houston, Thermodynamics

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12 Nov 2012
342
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U OF GPSYC 2310Anneke OlthofFall

PSYC 2310 Study Guide - Midterm Guide: Fluid And Crystallized Intelligence, Neuroplasticity, Twin Study

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12 Nov 2012
34
Intelligence is the ability to acquire knowledge, to think and reason effectively, and to deal adaptively with the environment. Because cultural enviro
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U OF GPSYC 2310Anneke OlthofFall

Chapter Summary Notes Midterm 1.docx

OC662778 Page
12 Nov 2012
18
The primary goals of psychological science are to describe, explain, predict and influence behaviour and to apply psychological knowledge to enhance hu
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U OF GFOOD 2010Massimo MarconeWinter

FOOD 2010 Chapter Notes - Chapter 9: Corn Flakes, Corn Syrup, Rock Candy

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12 Nov 2012
47
Processing remove compounds that may contribute especially to flavor and color instability solvent. Steaming (tempering or cooking of the seed meat Sep
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U OF GFOOD 2010Massimo MarconeWinter

FOOD 2010 Chapter Notes - Chapter 15: Lingual Papilla, Central Nervous System, Sensory Analysis

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12 Nov 2012
26
Food*2010 (de) w12 - principles of food science. Sensory evaluation - is the assessment of all the qualities of a food item as perceived by the human s
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U OF GFOOD 2010Massimo MarconeWinter

FOOD 2010 Chapter Notes - Chapter 14: Rhizobium Rhizogenes, Genetically Modified Crops, Dna Ligase

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12 Nov 2012
76
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U OF GFOOD 2010Massimo MarconeWinter

FOOD 2010 Chapter Notes - Chapter 13: Heat Capacity Ratio, Relative Permittivity, Food Engineering

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12 Nov 2012
57
Temperature gradient causes the heat transfer to be directed from the high region to the lower temperature region. Depends on emissivity (of emitting s
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U OF GFOOD 2010Massimo MarconeWinter

FOOD 2010 Chapter Notes - Chapter 12: Cruciferous Vegetables, Glycoside, Goitrogen

OC662775 Page
12 Nov 2012
24
Produce by tissue cells in plants and other biological raw materials. They protect the plant tissue from pests and pathogenic organisms. Transmission t
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U OF GFOOD 2010Massimo MarconeWinter

FOOD 2010 Chapter Notes - Chapter 11: Clostridium Botulinum, Toxoplasma Gondii, Yersinia Enterocolitica

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12 Nov 2012
34
Defined as any illness resulting from ingestion of food. 3 types of hazards associated with foodborne illnesses. Biological hazards include bacteria, m
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U OF GFOOD 2010Massimo MarconeWinter

FOOD 2010 Chapter Notes - Chapter 10: Food Microbiology, Reduction Potential, Protozoa

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12 Nov 2012
68
Procaryotes = no nucleus in cell - bacteria. Eucaryotes = have nucleus - fungi, protozoa, plants and animals. Microorganisms are living entities that a
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U OF GFOOD 2010Massimo MarconeWinter

FOOD 2010 Chapter Notes - Chapter 8: Food Preservation, Food Processing, Hermetic Seal

OC662778 Page
12 Nov 2012
56
Food processing : conversion of raw animal and plant tissue into forms that are convenient and practical to consume. Accomplished through mechanical ac
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U OF GFOOD 2010Massimo MarconeWinter

FOOD 2010 Chapter Notes - Chapter 7: Baking Powder, Sodium Bicarbonate, Sodium Nitrate

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12 Nov 2012
35
Indirect additives ( substances that get into food during production, processing, or packaging. Improve/maintain nutritional value (products are enrich
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U OF GFOOD 2010Massimo MarconeWinter

FOOD 2010 Chapter Notes - Chapter 5: Maillard Reaction, Starch Gelatinization, Glycosylamine

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12 Nov 2012
62
Simple sugars (fructose, glucose, galactose are monosaccharides) and (lactose, sucrose, maltose are disaccharides) also termed organic alcohols. Reduci
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U OF GFOOD 2010Massimo MarconeWinter

FOOD 2010 Chapter Notes - Chapter 6: Maillard Reaction, Pheophytin, Federal Food, Drug, And Cosmetic Act

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12 Nov 2012
50
Betalins (betacyanins and beta-xanthins both found only in beets) Anthoxanthins (colourless or white than can become yellow) Nb flavonoids are chemical
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U OF GFOOD 2010Massimo MarconeWinter

FOOD 2010 Chapter Notes - Chapter 4: Glass Transition, Water Activity, Miscibility

OC662773 Page
12 Nov 2012
35
Food molecules can form h-bonds with water meaning that they can be dispersed or dissolved. Hydration is process by which water molecules surround and
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U OF GFOOD 2010Massimo MarconeWinter

Chapter 2.docx

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12 Nov 2012
29
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