食品科学导论整理试题..docVIP

introduction to food science test 一、Fill in blanks 1、Thanks to food science and technology and modern food manufacturing methods, nutritional deficiencies and inconsistent food availability can be addressed, harvests can be protected, and various commodities can be transformed into new products having specific nutrients for better health and wellness 2、The main components in muscle are .Moisture Protein .Fat 3、. the major Factors for fruit and vegetable deterioration are : ①Enzymatic Changes; ②Chemical Changes; ③Physical Changes; ④Biological Changes 4、Enzymatic browning is usually undesirable when it occurs in foods such as apples, pears,lettuce（莴苣, 生菜 ）, potatoes, etc. 5、Sensory quality of fruit and vegetable will be changed chemically for lipid oxidation; non-enzymatic browning; colour changes; flavour changes. 6、The four major factors which affect fruit and vegetable nutrient degradation are light, oxygen concentration, temperature and water activity. 7、Leavening Agents used to produce gas in batters that make baked products rise are steam,yeast and baking soda and powder 8、in bread process, the dough should be avoid of over fermentation, if not, it will make cause gluen stretch, become weak and collapse, while coarse grain sour odor due to excess acid production and less color in baked crust面包皮; 糕饼等的酥皮 9、Milk is the first food of young mammals. It provides a high-quality protein, a source of energy, and vitamins and minerals. 10、Carbohydrates are chains of repeating molecules of glucose and other sugars. 11、Proteins are made up of chains of amino acids. There are different amino acids in a protein. 12、Fats are made up of lipids. A lipid has a structure of three fatty acids molecules and a glycerol 甘油,丙三醇 molecule. 13、A peptide bond is a chemical bond formed between two molecules when the carboxyl group of one molecule reacts with the amine group of the other molecule, thereby releasing a molecule of water. 14、Protein has a very big MW（molecular weig