FOS 3042 Lecture Notes - Lecture 6: Maillard Reaction, Reactive Oxygen Species, Federal Food, Drug, And Cosmetic Act

• School: University of Florida
• Department: Food Science and Human Nutrition
• Course: FOS 3042
• Professor: Obadasi

Document Summary

Consumers judge quality based on the senses. Taste: sweet, sour, bitter, salty, savory (sumami) Texture: crispness, smoothness, crunchy, what you expect it to be, standards of quality. Minimum quality standards and standards of identity (rules for a particular food category: for things like ice cream, mayo, margarine, catsup. Subjective evaluation of quality: quality control (quality assurance, beef- prime, choice, select, cutter, canner. Lots of jobs in food industry in qc. Ensure quality of finished product by inspecting at several important control points. Objective testing for quality (varies with each commodity) Quality control charts- plot quality testing over time. Determined at what point the food is not safe to eat (too high: appearance or too low of levels) Can compare foods to standardized colored tiles or pictures. Gloss- the shine of a food: determined by the way light is reflected off the food. Many natural and artificial colorants added to foods. Not all colorants are legal in foods: constituents of foods.