Food Science

Food Science is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology and even engineering of a biological nature. It integrates broad-based knowledge and focuses it on food. Quality, safety, and nutrition questions are just some of the areas dealt with in this category.

Asked in Food & Cooking, Food Science

How did pasteurization impact the world?

User Avatar
The impact of pasteurisation was most on industries and exports. With the introduction of this technique, milk products could be stored for a longer period of time before becoming sour.This ensured a healthy and safe delivery of various products to distant areas for sale and hence increasing exports.
Asked in Food Science, Biochemistry

Why can protease break down protein but not starch?

User Avatar
Proteases are enzymes which break down proteins. Each enzyme can only break down one substance (they are specific to one substrate). This is because their active site has a specific shape to fit a protein and will not fit a starch molecule.
Asked in Food & Cooking, Food Science

Why can you smell hot food better than cold food?

User Avatar
It really comes down to energy. Heat is a form of energy, and if you look at two plates of the same meal and wonder what the differences are, it will be the heat energy exciting the molecules in one and the absence of said activity in the other. The reason hot food gives of a gas is because the heat is causing the molecules in the food to move around which when accelerated enough can form a gas. This can be seen in the evaporation of water when it is boiled. This doesn't mean your food is evaporating only that with sufficient heat the moisture in the food will give off a gas as a result of heat energy exciting the molecules. In Chemistry this would be a transferal of heat energy being turned into kinetic energy, i.e. the movement of the molecules.
Asked in Food Science, Food Coloring

Does food coloring affect the boiling point?

User Avatar
yes because food coloring is an impurity. an when an impurity is present in a liquid it increases the boiling point .
Asked in Food & Cooking, Food Science

How do biological raising agents work?

User Avatar
Fermentation using yeast: The yeast grow and reproduce, which consumes the carbohydrates (sugars) and produces ethanol and carbon dioxide. The carbon dioxide that is generated expands and raises the bread or cake.
Asked in Nutrition, Food Science, Organic Chemistry

What do polysaccharides include?

User Avatar
Common polysaccharides are starch, glycogen and cellulose. The name comes from poly (many) and saccharide (sugar) due to their composition. Polysaccharides are also known as complex carbohydrates. They are made up of over 20 monosaccharide (single sugar) units joined together. They can be categorised as digestible (e.g. starch) or indigestible (cellulose, hemicelluloses, pectins).
Asked in Food Science

What happens when you heat up yeast?

User Avatar
if you mix it with other stuff like flour and sugar and salt you can get bread, without mixing it, its just warm yeast. problly a bad idea to try to heat it up.
Asked in Food & Cooking, Food Science

What temperature does bacteria thrive in food tech?

User Avatar
Any temperature less than around 60 °C for most bacteria. However, there are bacteria in food that can survive past 100 °C. Freezing does not significantly kill bacteria, but puts it into a dormant stage, where they can no longer thrive and reproduce.
Asked in Cooking Techniques, Cooking Equipment , Food Science

Could you boil an egg in a kettle?

User Avatar
An egg can be boiled in any container in which water can be heated to boiling point, except for plastics, which give off toxic chemicals, and materials that may melt.
Asked in Food & Cooking, Food Science

What are examples of inorganic foods?

User Avatar
Commercially produced foods using either pesticides, hormone enhancing drugs (eg. Steroids), antibiotics or other chemicals to improve size, weight and quantity, this is due the large amount of our population demanding more and more food. Some examples of inorganic foods are frozen food (majority of them), fast food (eg. McDonalds, KFC, BurgerKing or known in Australian as Hungry Jacks), legumes such as nuts, potato chips, fruit & veg imported from mass producing countries like China, Japan, many Asian countries and European countries Etc. This doesn't mean that any places I didn't mention produce only organic, because every country produces inorganic food, it's just up to us as consumers to known the difference between organic and inorganic
Asked in Science, Food Science

What is the source of sugar for fermentation?

User Avatar
Sugars come contained in the food themselves, such as fructose or glucose. Added sugars can be from refined sugars like sugar beet or sugar cane (sucrose). Any sugar can be fermented. Here are some examples of fermentation products and the sugar source. Vodka - potato starch Sake - rice starch Rum - sugar cane Tequila - blue agave Wine - fructose and glucose from grapes Cheese and Yogurt - milk lactose Bread - wheat starch and added sugar or honey Industrial fermentation processes - corn starch
Asked in Cooking Times and Temperatures, Food Science

Optimum temperature of polyphenoloxidase?

User Avatar
The optimum temperature for the enzyme polyphenol oxidase (PPO) is 40 degrees Celsius. This is the temperature at which the enzyme is most effective; like many other enzymes the rate of reaction will decrease with temperature, but if the temperature rises much above the optimum level, it will cause the enzymes to denature. Denatured enzymes will stay denatured even if the temperature decreases again. The optimum pH for polyphenol oxidase is 5.
Asked in Food & Cooking, Food Science

Why does salt turn blue when lemon juice is added?

User Avatar
salt turns blue due a chimic reaction. it makes the salt atoms and lemon juice atoms to react and become a cristal (a blue cristal)
Asked in Food Spoilage, Food Science, Breads

What does sugar do to preserve bread?

User Avatar
Nothing, it is not used as a preservative in bread. to preserve bread is preservative not the sugar.
Asked in Chemistry, Food Science

Does jelly melt or dissolve?

User Avatar
Jelly cubes melt Jelly crystals dissolve
Asked in Food & Cooking, Food Science, Acids and Bases, Tomatoes

What percent of a tomato is acid?

User Avatar
About 0.2 to 0.4 percent acid (based on citric acid). It decreases as it gets riper.
Asked in Chemistry, Food Science

Is amylase a reactant or product?

User Avatar
Amylase is neither a reactant or a product. It is a catalyst, which means that it helps a reaction to occur, but doesn't get used up. Amylase is a very important enzyme; amylase help the degradation of starch to sugars.
Asked in Food Science, Cattle Diets and Nutrition

How do you improve food production?

User Avatar
Food is essential for all living organism and with increase in population producing food has become a necessity. The inputs for food production are both the biotic & abiotic components as natural resource that need to be of optimum quality & quality with effective and efficient utility. The biotic component include all the bio diversity of flora & fauna in the food web. The a-biotic components are the soil with micro nutrients,water, atmosphere etc that help in plant food production. Food production for & by : 1.Plants: Environment management for sustainable & improved quality of soil ,water & ambient climatic conditions. 2.Animals: Environmental management of Natural resources and supply of quality fodder & nutrients. 3.Human: As humans are omnivorous they need food by both animal & crop production for higher yields by scientific methods & research a. genetic engineering b. scientific methods for maximum yield with short duration & concentrated inputs. c Maximum development & utilization of agricultural & animals that contribute to food production as input resources
Asked in Food & Cooking, Food Science, Meat

What kind of bacteria feeds off of meat?

User Avatar
Bacteria that most commonly feed off of raw meat include these genera: Acinetobacter Aeromonas Moraxella Pseudomonas These are the genera of common spoilage bacteria found on raw meat products.
Asked in Vegetarianism, Food Science

Is confectioners glaze vegetarian?

User Avatar
Confectioners glaze is a by-product of the Lac beetle. Lac is the generic name of the natural resin gathered by the Lac beetle that thrives on various trees and shrubs in India, Burma, Indochina, and Siam. The Lac beetle converts the sap of the trees into resin. It is very similar to a bee's production of honey and is called "transferred nectar." The Lac resin is collected, crushed, washed, dried, and made into pure food glaze. The Lac beetle is not harmed in any way.
Asked in Science, Food Science

Why is butter solid at room temperature?

User Avatar
Butter is solid at room temperature because it has a large amount of saturated fatty acids. Butter is made up of about 51% saturated fatty acids. Saturated fatty acids are molecules that can stretch out straight and stick to other fatty acids around it. As these fatty acids stick to each other, they form a crystalline solid, and room temperature isn't warm enough to melt it.
Asked in Health, Food Science, Corn

What percent of corn is sugar?

User Avatar
Typically, "sweet" corn is roughly 9-14% glucose and other sugars. The highest concentrations of sugars in corn is in the "supersweet" hybrid that tops out around 44% concentrations of sugars. Field corn usually has less than 1% sugar.