FNH 200 Study Guide - Final Guide: Cholinesterase, Swordfish, Penicillin

• School: UBC
• Department: Food, Nutrition and Health
• Course: FNH 200
• Professor: Chan Judy

Document Summary

Bilizer in beer, soft drinks, ice cream), pectins, starch, xan- zymes to produce products of intermediate chain lengths. Phospholipids can be emulsifiers, like triglycerides, except and soybean oil. Food trend(2008-2009) rose: potatoes, sugar and syrup, fish, fresh fruit and veggies reached record;decline: red meat, poultry, dairy, oil and fat, processed fruits. Top 10 functional food trends: specialty nutritional, simple and natural, hispanic, protein, kid, pharma, alternative(meat), performance, avoidance of deprivation style diet, gen zen. Monosaccharides, glucose, fructose and galactose (simple sugars for being responsible for sweetness) Disaccharides, also simple sugars, sucrose, lactose and maltose. Sucrose: mainly from sugar cane or sugar beet, formed from glucose and fructose. Invert sugar takes it"s place more recently (hydrolyzing su- crose with the enzyme invertase or with acid and a 1:1 mixture of glucose + fructose) primary sugars in honey are glucose and fructose in a 40:60 ratio.