Food Science Key Terms

A SUBSTANCE THAT TESTS LOWER THAN 7 ON pH SCALE. ACTS AS TENDERIZERS IN MARINADES, HELPING TO BREAK DOWN CONNECTIVE TISSUES AND CELL WALLS

THE EGG WHITE. MAKES UP ABOUT 70% FO THE EGG AND CONTAINS MOST OF THE PROTEIN

A CHEMICAL LEAVENER MADE WITH AN ALKALINE AND AN ACID INGREDIENT, MOST COMMONLY SODIUM BICARBONATE AND CREAM OF TARTAR. WHEN EXPOSED TO LIQUID, IT PRODUCES CARBON-DIOXIDE GAS.

A SOLUTION OF SALT, WATER AND SEASONINGS, USED TO PRESERVE OR MOISTEN FOODS.

ONE OF THE BASIC NUTRIENTS USED BY THE BODY AS A SOURCE OF ENERGY. TYPES ARE SIMPLE (SUGARS) AND COMPLEX (STARCHES AND FIBER).

THE HEAT RETAINED IN COOKED FOODS THAT ALLOWS THEM TO CONTINUE COOKING EVEN AFTER REMOVAL FROM THE COOKING MEDIUM. IMPORTANT TO ROASTED FOODS.

A complex carbohydrate: the main structural component of plant sells

A green pigment, present in all green plants and in cyanobacteria, responsible for the absorption of light to provide energy for photosynthesis. Its molecule contains a magnesium atom held in a porphyrin ring.

THE CURDLING OR CLUMPING OF PROTEINS, USUALLY DUE TO THE APPLICATION OF HEAT OR ACID

Tissue that connects, supports, binds, or separates other tissues or organs, typically having relatively few cells embedded in an amorphous matrix, often with collagen or other fibers, and including cartilaginous, fatty, and elastic tissues.

A process in which the folding structure of a protein is altered due to exposure to certain chemical or physical factors (e.g. heat, acid, solvents, etc.), causing the protein to become biologically inactive

CONTAINS INGREDIENTS THAT PRODUCE TWO LEAVENING REACTIONS: ONE UPON EXPSURE TO LIQUID AND THE SECOND WHEN HEATED

A substance that stabilizes an emulsion, in particular a food additive used to stabilize processed foods.

• an apparatus used for making an emulsion by stirring or shaking a substance.

An enzyme is a protein manufactured by a cell, and is a catalyst in various biological functions. For example, enzymes help break down larger molecules of starch, fat, and protein during digestion.

Are only found in animals. Fibrous proteins form 'rod' or 'wire' -like shapes and are usually inert structural or storage proteins. They are generally water-insoluble.