NU FS100 Chapter Notes - Chapter 4: Myoglobin, Water Activity, Pasteurization

• School: University of Alberta
• Department: Nutrition and Food Sciences
• Course: NU FS100
• Professor: Wendy Wismer

Document Summary

Reflected light from a food can be divided into 3 components: ____, _____ and ______. The ______ of food refers to those qualities felt with the fingers, tongue or teeth. Texture is a mechanical behavior of foods measured by. Texture testing in foods is based on the actions of ____ and. To extend a product"s storage or _____ ___ generally involves heat treatment, irradiation, refrigeration, freezing or reduction of water activity. State 4 processes that can be used to minimize organisms. (t/f) making sure that food products are free from extraneous matter like metal, glass, wood is not a facet of food safety. Quality factors in food answers: sensory evaluation, appearance, color attributes and geometric attributes, yes, color, maillard, browning reaction, myoglobin, blackening in potatoes and browning in orange juice. Bacteria, yeasts, molds, enzymes, heat and cold, moisture and dryness, light, time, additive.