| A | B |
|---|
| carotenoid | he pigment that most affects carrots |
| water | a change in the status/amount of this changes food textures. Example is breads become stale if this is lost |
| chroma | one of the three measurements used on the reflected light from food |
| Compressibility | a textural factor of food that can be measured. deals with volume change |
| Elasticity | the ability of a product to stretch and then return back to its normal shape |
| fats | are used as softeners in cakes |
| lipids | an enzymatic reaction can lead to off flavors such as milk becoming rancid with this food ingredient |
| maillard | an enzymatic reaction can lead to off flavors such as milk becoming rancid with this food ingredient |
| myoglobin | pigment responsible for meat color |
| Pasteurization | a process to keep undesirable chemicals out of foods. |
| phenolic | food products high in acid |
| pigments | food colors can come from naturally occuring _____ |
| proteins | these food ingredients can be denatured by light and used as thickeners |
| quality | the 'goodness' of foods due to its composition and packaging |
| rheology | a textural physical measurement |
| shape | one of the consumer expectations of food |
| soft | what happens to some foods that absorb water |
| Soggy | when cells of food rupture, this happens |
| stale | when water evaporates from food this usually happens |
| spoilage | the process of food going bad sometimes due to microbes |
| subjective | what flavor factors are when trying to measure them |
| sugars | can be utilized in foods for brittleness |
| taste panels | Impartial testing done to evaluate new product acceptance |
| texture | the qualities felt with the fingers, tongue, or teeth |
| texture testing | the results of this are based upon stress and strain of foods |
| time | a main Flavor influencer |
| viscosity | how fluid a product is (resistance to flow) |
| chlorophyll | a fat soluble plant pigment |
