食品化学复习大.pptVIP

moisture sorption isotherm吸湿等温线MSI：Plots interrelating water content of food with its water activity at constant temperature Freezing concentrated冰的浓缩效应： During freezing of aqueous solution ,water from solution is transferred into ice , therefore nonaqueous constituents are concentrated in unfrozen waterRecognition threshold识别阈值: the lowest concentration at which sweetness still perceived察觉Detection threshold检测阈值： Lowest recognition threshold concentration。最低识别阈值Oligosaccharides低聚醣：1Reducing还原 sugar: a free lactol group at C1，2Non-reducing sugar : no free lactol group Emulsions 乳化：are thermodynamically热力学 unstable mixtures of immiscible liquids 不互溶液体. If energy is applied the systems may be dispersed, but increased surface energy causes the phases to coalesce unless an energy barrier to coalescence is established. ;Hydrophilic-Lipophilic-Balance亲水亲油平衡值：表面活性剂分子中亲水和亲油基团对油或水的综合亲和力 Peroxide value 过氧化值： Foaming起泡性： is defined as the creation and stabilization of gas bubbles in a liquid. fiber spinning 纤维纺纱：There are food application where it would be desirable to utilize a less expensive protein source to simulate the texture of meat. The most commonly utilized method to simulate muscle fibers is called fiber spinning ;Active oxygen method ( AOM ) 活性氧法: maintenance sample at 97.8oC while air is continuously bubble through , The time required to obtain a specific POV. Thermal Decomposition 热解: Muscle: functional tissue of animal Meat: following the death of animal , the tissue has passed through changes , the tissue includes some adipose tissue and bone. R/S system:R: clockwise S: counterclockwise，A sequence of atoms or atomic groups attached to the Chiral carbon ultimate pH： micelle 胶束：All casein exist with calcium phosphate in unique, highly hydrated spherical complex called micelle 胶束( size 30- 300 nm in diameter ). Q10 value ： the rate at ToC divided by the rate at T - 10 oC enzyme：A biological catalyst触媒 that promotes and speeds up a chemical