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1、introductiontofoodsciencetest一、Fillinblanks1、Thankstofoodscienceandtechnologyandmodernfoodmanufacturingmethods,nutritionaldeficienciesandinconsistentfoodavailabilitycanbeaddressed,harvestscanbeprotected,andvariouscommoditiescanbetransformedintonewproductshavingspecificnut
2、rientsforbetterhealthandwellness2、Themaincomponentsinmuscleare.MoistureProtein.Fat3、.themajorFactorsforfruitandvegetabledeteriorationare:①EnzymaticChanges;②ChemicalChanges;③PhysicalChanges;④BiologicalChanges4、Enzymaticbrowningisusuallyundesirablewhenitoccursinfoodssuchasa
3、pples,pears,lettuce（莴苣,生菜）,potatoes,etc.5、Sensoryqualityoffruitandvegetablewillbechangedchemicallyforlipidoxidation;non-enzymaticbrowning;colourchanges;flavourchanges.6、Thefourmajorfactorswhichaffectfruitandvegetablenutrientdegradationarelight,oxygenconcentration,temperat
4、ureandwateractivity.7、LeaveningAgentsusedtoproducegasinbattersthatmakebakedproductsrisearesteam,yeastandbakingsodaandpowder8、inbreadprocess,thedoughshouldbeavoidofoverfermentation,ifnot,itwillmakecausegluenstretch,becomeweakandcollapse,whilecoarsegrain&sourodorduetoexcess
5、acidproductionandlesscolorinbakedcrust面包皮;糕饼等的酥皮9、Milkisthefirstfoodofyoungmammals.Itprovidesahigh-qualityprotein,asourceofenergy,andvitaminsandminerals.10、Carbohydratesarechainsofrepeatingmoleculesofglucoseandothersugars.11、Proteinsaremadeupofchainsofaminoacids.Thereared
6、ifferentaminoacidsinaprotein.12、Fatsaremadeupoflipids.Alipidhasastructureofthreefattyacidsmoleculesandaglycerol(甘油,丙三醇)molecule.13、Apeptidebondisachemicalbondformedbetweentwomoleculeswhenthecarboxylgroupofonemoleculereactswiththeaminegroupoftheothermolecule,therebyreleasi
7、ngamoleculeofwater.14、ProteinhasaverybigMW（molecularweight）,thusitcanformhydrophiliccolloidwhileproteinisdissolvedinwater;15、Carbohydratesincludemonosaccharides;disaccharides;oligosaccharidesandpolysaccardies16、NaturalStarchconformationisthemixtureofamyloseandamylopectin1
8、7、Vitaminsareclassifiedbytheirbiologicalandchemicalactivity,nottheirstructure.18、Vitamindividedb
