食品科学导论整理试题

introductiontofoodsciencetest一、Fillinblanks1、Thankstofoodscienceandtechnologyandmodernfoodmanufacturingmethods,nutritionaldeficienciesandinconsistentfoodavailabilitycanbeaddressed,harvestscanbeprotected,andvariouscommoditiescanbetransformedintonewproductshavingspecificnutrientsforbetterhealthandwellness2、Themaincomponentsinmuscleare.MoistureProtein.Fat3、.themajorFactorsforfruitandvegetabledeteriorationare:①EnzymaticChanges;②ChemicalChanges;③PhysicalChanges;④BiologicalChanges4、Enzymaticbrowningisusuallyundesirablewhenitoccursinfoodssuchasapples,pears,lettuce（莴苣,生菜）,potatoes,etc.5、Sensoryqualityoffruitandvegetablewillbechangedchemicallyforlipidoxidation;non-enzymaticbrowning;colourchanges;flavourchanges.6、Thefourmajorfactorswhichaffectfruitandvegetablenutrientdegradationarelight,oxygenconcentration,temperatureandwateractivity.7、LeaveningAgentsusedtoproducegasinbattersthatmakebakedproductsrisearesteam,yeastandbakingsodaandpowder8、inbreadprocess,thedoughshouldbeavoidofoverfermentation,ifnot,itwillmakecausegluenstretch,becomeweakandcollapse,whilecoarsegrain&sourodorduetoexcessacidproductionandlesscolorinbakedcrust面包皮;糕饼等的酥皮9、Milkisthefirstfoodofyoungmammals.Itprovidesahigh-qualityprotein,asourceofenergy,andvitaminsandminerals.10、Carbohydratesarechainsofrepeatingmoleculesofglucoseandothersugars.11、Proteinsaremadeupofchainsofaminoacids.Therearedifferentaminoacidsinaprotein.12、Fatsaremadeupoflipids.Alipidhasastructureofthreefattyacidsmoleculesandaglycerol(甘油,丙三醇)molecule.13、Apeptidebondisachemicalbondformedbetweentwomoleculeswhenthecarboxylgroupofonemoleculereactswiththeaminegroupoftheothermolecule,therebyreleasingamoleculeofwater.14、ProteinhasaverybigMW（molecularweight）,thusitcanformhydrophiliccolloidwhileproteinisdissolvedinwater;15、Carbohydratesincludemonosaccharides;disaccharides;oligosaccharidesandpolysaccardies16、NaturalStarchconformationisthemixtureofamyloseandamylopectin17、Vitaminsareclassifiedbytheirbiologicalandchemicalactivity,nottheirstructure.18、Vitamindividedbythesolubility.Water-solublevitamins(dissolveeasilyinwater)9water-soluble(B1,2,3,5,6,7,9,12andC)19、Fat-solublevitamins(absorbedthroughtheintestinaltractwiththehelpoflipids)4fat-soluble(A,D,E,K)20、Themaingroupsofadditivesare:flavourings;colourings;preservativesandantioxidants;emulsifiersandstabilisers.21、Tastequalitydifferentfromreceptorsforsweet,bitter,salty,sour,the4primarytastes,Cannotbereproducedbymixingofchemicalsorofanyofthe4primarytastes22、Apartfromaddingflavouringstofoodenhancesthetaste,someotheradditivesareusedinfoodsuchasColourings;Colourings;;Colourings;Stabilizers23、thenutritionvalueoffatisthatitcanprovidehighenergy,fat-solublevitaminandessentialfattyacid.24、fathaveimportantroleforfoodwhichbeascarriersofflavor,advancefoodsmoothtextureandmouthfeel,canbeheattransfer.25、Themicrobialworldcomprisedof2cellulartypes:(exceptvirus)Eukaryoticcells(真核细胞,theEucarya);Prokaryoticcells(原核细胞):26、Thosemicroorganismsimportantinthefoodindustryincludethebacteria,viruses,yeasts,molds,andprotozoans.27、Microorganismsgrowthcurveinliquidhasfourphase:lagphase;exponentialphase:stationaryphase,declinephase:28、Growthofmicroorganismscanbemanipulatedbycontrollingsomefactors:①Nutrientsavailable;②Oxygen;③Water;④Temperature;⑤AcidityandpH;⑥Light;⑦Chemicals29、Nutrientssuchascarbohydrates,nitrogensource(proteins),energysource(suchasfats),growthfactor(vitaminsetc.),mineralsandwater,requiredby,mainlyarealsoneededbymicroorganismstogrow.30、FactorsaffectingmicrobialgrowthinfoodpreserveareTemperature;Relativehumidity;Atmosphere;Modifiedatmospherepackaging(MAP)31、Food-borneillness（食源性病）----Thesicknessresultingfromeatingfoodcontaminatedwitheitherbacterialtoxinsorbycertainbacteriainthefood,oftenresultinginvomiting（呕吐）,diarrhea（腹泻）andprostration（衰竭、虚脱）32、Food-bornediseases（食源性病）aremostoftencausedbyseveralspeciesofbacteria,althoughviruses,parasites（寄生生物）,amoebas（阿米巴）andotherbiologicalaswellaschemicalagentsmayberesponsible.二.pleasemaketherightchoices.1、Therearethreekindsofmuscles,whichismainlyconsumedandprocessed?(1)Skeletalmuscles（骨骼肌,横纹肌）,(2)Smoothmuscles（平滑肌）,(3)Heartmuscles（心肌）.2、Themaincomponentpartisproteinexceptwatertotakeup18%～20%，80%solidinmeat,MuscleProteinscanbeclassifildtothreekinds,thatis(1)Myofibrillarproteins（肌原纤维蛋白质）(2)Sarcoplasmicproteins（肌浆蛋白）(3)Stromaproteins（肉基质蛋白质）3、whichisnotBerries?(1)grape(2)strawberry(3)coconut(√)4、whichisnotPipfruits(仁果类果实)(1)apple,(2)pear,(3)chestnut（板栗）(√)5.whichisnotFoliarvegetables（叶菜类）?(1)spinach（菠菜），(2)celery芹菜(3)potato6.whichisFloscularvegetables(花菜类）?(1)broccolin.甘蓝；花椰菜(√)(2)tomato番茄(3)mushroom7.Physicalmethodsofreducingfruitandvegetabledeteriorate(1)Heating(2)Cooling(3)Loweringofwatercontent(drying/dehydration).√8.Physicalmethodsofreducingfruitandvegetabledeteriorate(1)Controlledandmodifiedatmospherestorage(2)Irradiation（辐射）(3)Waxing（蜡封）ofthesurfa（水面）9.ChemicalMethodsofreducingfruitandvegetabledeteriorate(1)Salting(2)Sugaraddition(3)Canning10.ChemicalMethodsofreducingfruitandvegetabledeteriorate(1)Artificialacidification(2)Ethylalco