[HNU 146] - Midterm Exam Guide - Comprehensive Notes for the exam (29 pages long!)
Document Summary
Shelf life the amount of time there is no detectable amount of microorganisms (bacteria) in the food. Salt is important in the formation of gluten pro- tein in bread products. **hint: definition on a powerpoint slide means you are required to know the defini- tion verbatim. Dimensions of food science: food quality and evaluation (first chapter we will cov- er), principles of food and preservation methods, food additives, and food process- ing of selected commodities. Instruments are used to evaluate food by quantifying physical properties, this is considered objective. More viscous better at resisting flow, strong intermolecular forces and more bonds. Heating = decreasing intermolecular forces and therefore becomes less viscous (heating lowers viscosity and resistance to flow) ** know an example of a stimulus and a response, can be positive or negative. In sensory work, it is possible to control variability in the data and minimize error.
