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92 Cards in this Set
- Front
- Back
dichotomous dining
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-Dual approach to eating
-Consumers demand low fat healthy foods but crave high fat sweets and treats |
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quilt cuisine
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-Increased demand for unique taste of ethnic foods and exotic spices/ingredients
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speed & feed (dashboard dining)
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-Trend where consumers routinely circle through fast foo restaurants for their meals
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speed scratch cooking
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-Home cooked meals put together with little time and effort, using pre-mixed products that can be cooked quickly
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5 a day
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-Most consumers eat several small meals throughout the day
-Changed the concept of "meals" and "snacks" |
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night eater
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-A type of eating style
-Wakes up in the middle of night and raid the fridge or eat just before going to bed |
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compulsive eater or eating addict
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-Use food to block out fears or as a substitute for love
-Eat constantly often until they are sick -Some are closet eaters -Rarely sits down to an entire meal |
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liquid drinker
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-Drinks alot of coffee, soft drinks, and/or alcohol
-Get most calories from liquids -Diet's low in essential nu=trients and fibre |
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traditional overeater
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-Trained to eat 3 meals a day in tradition to snacks
-Food represents security, family and love -May encounter opposition from family if they try to change eating habits |
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environmental eater
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-Adverts, parties, luncheons, sight and smell of food trigger an eating episode
-Eat because food is available -Although impulse eater, they usually have regular meals |
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gastronomic overeater
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-Love to cook
-More concerned with food quality than calories -Eat because food gives them pleasure -Seldom eat large quantities/have food between meal snacks |
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snacker
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-Become overweight due to ignorance or indifference to nutrition
-Never eats real meals -Prefer to snack on foods they enjoy -Likely to try fad diets and pills |
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convalescent overeater
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-Sudden lack of excercise with no reduction in calories leads to weight gain
-Use food to relieve boredom, frustration, and depression during convalescence -Almost 2/3 of those recovering from accident, surgery, or illness |
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chronic dieter
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-Know everything about dieting but cannot lose weight
-Have tried it all -Usually looking for instant result -Usually women in their 30's-40's |
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eating disorder
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Self imposed semi-starvation, feast and famine cycles, binge eating, purging and regular consumption of non-food substances such as paint chips and clay.
more common in females than in males |
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anorexia nervosa
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-An eating disorder characterized by extreme weight loss, poor body image, and irrational fears of weight gain and obesity
-Refusal to maintain weight that is over the lowest weight considered normal for age and height. They starve themselves of food -Intense fear of gaining weight or becoming fat, eventhough underweight -They become cold easily and have unusually low heart rates, dry skin, low B.P, absent or irregular menstrual cycles, infertility, and poor pregnancy outcomes -1/10 anorexic people starve themselves to death |
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bulimia nervosa
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-An eating disorder characterized by recurrent episodes of rapid uncontrolled eating of large amounts of food in a short period of time (binge eating)
-Episodes of binge eating are often followed by purging. Minimum average of 2 binge eating episodes a week at least 3 months. -A feeling of lack of control over eating during the binges -Regular use of laxatives or diuretics |
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binge eating disorder
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-An eating disorder characterized by periodic binge eating with normally isn't followed by vomiting or the use of laxatives
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pica
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-Regular consumption of non-food substances such as clay or laundry starch
-Young children and pregnant women are most likely to engage in the practice; for unknown reason, it rarely occurs in men |
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geophagia
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Clay or dirt eating
Clay and dirt consumption can block the intestinal tract and cause parasitic and bacterial infections. Also associated with iron deficiency anemia in some individuals |
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pagophagia
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Ice eating
May be common during pregnancy. |
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amylophagia
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-Laundry starch or corn starch eating
-The sweet taste and crunchy texture of flacked laundry starch are attractive to a small number of women, especially during pregnancy. -Corn starch may be used if the preferred laundry starch isn't available |
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plumbism
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Lead eating, usually from paint flakes
The regular consumption of the sweet-tasting lead -based paint chips from old |
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sensory evaluation
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A multidisciplinary science that uses humans to measure the acceptability and sensory properties of food and other materials
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subjective test method
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-Uses humans to measure opinion about or an emotional reaction to a product
-Measure how much you like a product (its acceptability) or your preference for one product over another -Less reproducuble |
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triangle test
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Participants are given 3 coded samples and told to choose the sample that is most different. 2 of the samples are usually the same (only the researcher knows)
A(311) or B(565) or A'(971) |
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duo-trio test
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1 reference sample and 2 test samples. Choose the test sample that matches the reference sample
A(ref) or B(565) or A'(971) |
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paired comparisson
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participants are given 2 samples and have to choose one that has the highest attribute. E.g. (which of the following is sweeter?)
B(565) or A'(971) |
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objective test method
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-Measure the presence and/or intensity of specific attributes in the product using a test equipment
-these tests are free of personal bias and are reproducible. E.g. (a colour meter can be used to determine colour of a food product.) |
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water
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-Is an essential nutrient
-constitutes about 60% of an adult's body weight |
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water hardness
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Presence of mineral salts
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temporarily hard water
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can be softened by boiling during which minerals such as calcium, magnesium, and iron precipitate out.
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permanently hard water
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Cannot be softened by boiling because the mineral are not precipitated by heat
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carbohydrates
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-Includes sugars, starches, and fibres
-Consists of carbon, hydrogen, and oxygen -Formed in green plants through photosynthesis where by the sun's energy converts carbon from the atmosphere and water from the soil into glucose |
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monosaccharides
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-Simple sugars ; 1 unit
-Includes 6 carbon hexoses & 5 carbon pentoses |
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disaccharides
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-Simple sugars ; 2 units
-Consists of 2 mono saccharides linked together |
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oligosaccharides
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-Simple sugars ; 3-10 units
-Carbohydrate molecules that contains 10 or fewer mono saccharides -Includes raffinose and stachynose commonly found in dried beans -Not digested by humans but broken down by bacteria in intestinal tract resulting in gas formation |
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polysaccharides
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-Complex sugars ; many units
-Complex carbohydrates -Up to several hundred thousand mono saccharides joined together -May be straight chains or highly branched chains |
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hexose
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sugars such as glucose, mannose, fructose, and galactose (building blocks of starches)
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pentose
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sugars such as ribose, xylose, and arabinose (building blocks of fibre and gums)
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glucose
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-Form of sugar that articulates in the bloodstream. it is broken down in the body to give 3 products:
energy, water, CO2 -Found in fruits, plant juices and honey -Most abundant sugar in the world |
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fructose
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-Found in fruits, plant juices, and honey
-Sweetest of all common sugars -Very solluble and doesnt crystallize easily |
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galactose
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-Not normally found in its free form in foods
-Forms a bond with glucose to produce lactose (milk sugar) -The basic unit of some complex carbohydrates such as vegetable gums |
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sucrose
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-"table sugar"
-Extracted from sugar cane and sugar beets -Consists of glucose and fructose chemically bonded to each other -Present with other sugars in fruits, honey, and vegetables |
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lactose
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-Milk sugar
-Consists of glucose and galactose chemically bonded to each other -Only found in milk and milk products |
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maltose
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-Found in germinating grain and corn syrup. a product of starch hydrolysis.
-Important for production of malted beverages such as beer -Consists of 2 glucose molecules chemically bonded to each other |
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homoglucan
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composed of the same type of mono saccharides joined together
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heteroglucan
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composed of at least 2 types of mono saccharides
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starch
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-Basic storage form of carbs inplants found in abundance in seeds, roots
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amylose
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-Has a linear chain structure
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amylopectin
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-Has a highly branched structure
-Most natural starches consists of mixtures of amylose and amylopectin |
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25% and 75%
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-Normal starch consists of _____ amylose and _____ amylopectin
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gelatinization
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-When starch granules swell when heated in water
-Responsible for the thickening that occurs when a starch pudding sauce is cooked. |
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water holding capacity
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ability of food to hold water
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bound water
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-when water in food's held extremely tightly
-becomes part of the structure of large molecules such as proteins and carbs and no longer has the properties as free water |
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true
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true or false: the more h20 that is bound, the less activity of the h20.
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water activity
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-the amount of free water available in a food
-scale of 0-1 |
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true
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true or false: h20 is an important solvent
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true
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true or false: h20 is used as a cleaning agent for food and equipment. it removes soil, residues and microorganisms depending on the rigour used in washing
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dextrins
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-homoglucans
-produced when starch molecules are partially broken down by enzymes, acid or dry heat -formed from cornstarch when corn syrup is made, when bread is toasted, or when flour is heated/browned -have less thickening power than starch and are brown in colour |
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glycogen
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-homoglucan
-storage form if glucose in animals -during digestion, carbs (eg. starch) are hydrolyzed to glucose which is absorbed into the blood -stored in the liver and muscles temporarily until hydrolyzed to help maintain blood glucose levels or used as fuel by muscles |
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plant fibres
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-a complex mixture of cellulose, hemicellulose, betaglucans, pectins, and gums
-binds minerals |
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hemicellulose
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insoluble fibres
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pectin and gums
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-soluble fibres
-best for inhibiting cholesterol absorption |
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21-38 grams/day
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recommended daily intake of fibre
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cellulose
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-homoglucan
-consists of many glucose linked together by beta bonds to form a linear chain |
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hemicellulose
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-heteroglucan
-also found in plant cell wlls -contains a variety of different monosaccharide building blocks (eg. pentoses and hexoses) -greatest effect is in baked goods where they improve the water binding of flour |
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betaglucans
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-homoglucan
-composed of glucose units that are linked together by beta bonds -less linear than cellulose and more soluble in water -oats and barley are rich sources -forms a viscous hydrated mass that traps bile acid and reduces the amt of cholesterol absorbed into the body in the G.I. tract -good for diabetes as a means of controlling blood sugar levels |
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pectic substances
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found in both cell walls and space between plant cells. aid in cementing plant cells together
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galacturonic acid
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(derivative from galactose) is the basic building block of pectic substances
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pectin
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-a pectic molecule common in fruits and is responsible for forming gels in various jams, jellies, and preserves
-commercially produced from apple cores or citrus peel |
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vegetable gums or hydrocolloids
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-long chain polysaccharides
-various hexose and pentose sugars are the basic building blocks -dissolved in water, they produce a thickening or texture building effect -gums can help to retain water, reduce evaporation rates and modify ice crystals formation -widely used in the food industry |
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carboxymethylcellulose
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used as a bulking agent in low calorie foods and in fruit fillings
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gum arabic
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used to stabilize carbonated drinks
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xanathan gum
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used for cloud stabilization in orange juice
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seaweed extracts
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(agar, alginate, carrageenan)
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plant seed gums
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(locust bean gums, guar gum)
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plant exudates
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(gum arabic, gum tragacanth)
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microbial gums
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(xanathan gum, dextran)
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modified cellulose
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(carboxymethlcellulose, methyl cellulose)
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methyl cellulose
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used in reformed potato products and in coat and batters to reduce oil absorption
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corn
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-ground to make cerals and tortillas
-extracted cornstarch |
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true
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true or false: cornstarch can be hydrolyzed to produce corn syrup (glucose and dextrin)
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durum wheat
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milled to form "semolina" or course flour, used to make pasta.
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true
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true or false: gluten protein is what gives pasta dough its elasticity
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wheat
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-composed of bran, germ, and endosperm
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bran
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-outer layer of a wheat grain
-high in vitamins and fibre |
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germ
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-the sprouting part of the wheat.
-high in vitamins and fat |
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endosperm
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-part of a wheat grain that is high in carbohydrates
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true
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true or false: the bran and germ are removed during milling and the endosperm is made into flour
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true
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true or false: plant carbohydrates, especially corn starch are also being used in production of ethanol - a more environmentally friendly fuel additive used in gasoline to reduce sulfur chloride emissions
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true
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true or false: brewing of beer goes back over 6000 years and the methods have mostly stayed the same
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