FOOD 3090 Study Guide - Midterm Guide: Safflower, Pasteurization, Phenylalanine

• School: University of Guelph
• Department: Food Science
• Course: FOOD 3090
• Professor: P.Goff

Document Summary

What are the steps in beer making: malting, mashing, lautering, sparging, brewing, fermentation, conditioning, finishing, racking, pasteurization. What is the brewing step? boiling wort for 2 2. 5 hours inactivating residual enzymes destroying microorganisms and sterilizing the wort develop colour and flavor; carmalizing sugars, hops extraction denature proteins; soluble (cid:224) insoluble; precipitate evaportating water and concentrating the wort removal of unwanted volitiles. What is the fermentation step? ales (15 22 deg c for 2 5 days: yeast cells agglomerate, trap co2 and rise hence known as top fermenting lagers (4 12 deg c, 15 14 days, suspended yeast cells will sediment, hence known as bottom fermenting) this becomes less distinct, however, with the use of verticle bottom fermenters and centrifuges. Define trigylcerides: the largest group of lipids general formula: 1 glycerol molecule + 3 attached fatty acids, attached by an ester linkage [esterified]) the glycerol molecule is common in all these glycerides but the attached fatty acids very greatly.