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Textbook Notes for Food Science and Human Nutrition at Iowa State University (ISU)

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ISUFS HN 111Kenneth PrusaFall

FS HN 111 Chapter Notes - Chapter 18: Rose Water, Boiling Point, Coffeemaker

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Greeks and turks: prefer very strong, sweet, almost syrupy-like that is boiled. Syrians: add cracked cardamom seed and rosewater or orange blossom wate
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ISUFS HN 111Kenneth PrusaFall

FS HN 111 Chapter Notes - Chapter 5: Carbohydrate, Broccoli, Grilling

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ISUFS HN 111Kenneth PrusaFall

FS HN 111 Chapter Notes - Chapter 3: Feces, Food Additives Amendment Of 1958, Shigatoxigenic And Verotoxigenic Escherichia Coli

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Bacteria (single cell: aerobic (die from lack of oxygen) or anaerobic (thrive in oxygen-free environments, thermophilic (produces rapidly at high tempe
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ISUFS HN 111Kenneth PrusaFall

FS HN 111 Chapter Notes - Chapter 1 & 6: Meat Tenderness, Mouthfeel, Gluten

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ISUFS HN 111Kenneth PrusaFall

FS HN 111 Chapter Notes - Chapter 10: Waxy Corn, Thickening Agent, Corn Starch

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Made of long chains of glucose, lacking sweet taste of glucose. Able to swell and thicken foods when heated with water. Corn, wheat, waxy corn, rice, c
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ISUFS HN 111Kenneth PrusaFall

FS HN 111 Chapter Notes - Chapter 8: Tallow, Abdominal Cavity, Safflower

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Lard: rendered from hogs, leaf lard: rendered from abdominal cavity around the kidneys, contains 0% water, stored in fridge. Butter: milk churned until
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