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 Citrus Fruit, Food Science, Food Canning

How do you make citron jelly?

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I found an excellent recipe for a citron jelly on Kraft Foods website. I'll leave it as a Related Link at the bottom of the page. Note: When you click the link, it will come to a seemingly blank page. Just scroll down a little ways to access the recipe. Enjoy!
Asked in Cooking Techniques, Food Science, Cheeses, Swiss Cheese

How do you melt raclet cheese?

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The word raclette means "to scrape" and that is how the cheese is eaten. The original herdsman would put a wheel of the cheese above the campfire where it would melt. As it did, they would scrape off the top layer of melted cheese to eat before the rest could melt. In Switzerland, some still melt it over a campfire. However, now there are also raclette machines and grills that are used for melting the cheese. There are special utensils for scraping up the melted cheese and applying it to the desired foods. Read more: What Is Raclette Cheese? | eHow.com http://www.ehow.com/about_5045798_raclette-cheese.html#ixzz23FNrrBDu
Asked in Food & Cooking, Food Science

What foods contain hexane residue?

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Hexene is often used in extracting oil from grains and protein from soy. Residue has been detected in food products that contain soy proteins. Examples of such foods are infant formula, protein shakes, veggie butgers, and energy bars. Food manufacturers assume that hexane residue is evaporated before these foods are eaten, and are not required by the FDA to test for it prior to selling the foods to consumers.
Asked in Food Science

What is in turkey pastrami?

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Turkey pastrami is turkey made to look and taste something like pastrami using flavorings, coloring, and chemicals.
Asked in Food Science

Are there foods made of gas?

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I don't think there are any foods made of gas! But there are foods that make you let out gas like baked beans!
Asked in Science, Grilling, Food Science

Does grilling use convection?

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yes, grilling uses convection- the heat is rising from the grill, heating and cooking the food.
Asked in Food & Cooking, Food Science

What nondestructive testing is used to judge food quality?

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Visual inspection, smell, texture, temperature, physical result of chemical processes like leavening, shrinkage, thickening, malliard reaction, browning.
Asked in Food Science

What does iron mean in food terms?

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Iron in food is just that the element 'Iron' (Fe). We need some Iron in our food because atoms of Iron are required in some places in our bodies. For instance the read colouring of our blood (the bit that carries Oxygen in the blood for us when we breath) is called 'Haemoglobin' and contains Iron. [The 'Heam' in Haemoglobin actually stands for Iron as it does in the name of an ore of Iron called Haematite.] Iron in our food comes form some vegetables (eg spinich) and from red meet.
Asked in Desserts, Snacks, and Treats, Food Science, Chips

Do chips have sugar?

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its doesnt have direct sugar but it is present in the form of glucose.
Asked in Temperature, Food Science, Chocolate

Is chocolate at 50 degrees Celsius a liquid or solid?

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Chocolate is liquid at 50°C. Chocolate melts around body temperature (37°C), so that is why it melts in your mouth.
Asked by Katheryn Barrows in Food Science, Bananas and Plantains

Why doesn't artificial banana flavoring taste anything like real banana?

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because it doesnt come out of monkeys. Instead, they are used as slaves in the creation of banana flavouring so protest against using their bum gland juices to produce a real banana taste
Asked in Energy, Food Science

What happens to the sugar which is not used for energy?

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It can be stored in your muscles and liver as glycogen. It can also be converted to fat and stored.
Asked in Food Science

Are soy lecithin 471 and emulsifier 471 the same?

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No. Soy lecithin 471 is specifically made from soy protein and is suitable for vegetarian and vegan consumption. Emulsifier 471 is mainly made up of glycerol and natural fatty acids from plant origin but animal products may be used as well. Only the producer/manufacturer can give information on the origin.
Asked in Food Safety, Food Science

Is it normal to find a clear gel in tangerines?

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yes it is perfectly normal but just in case throw it away
Asked in Food Science, Pasta

Is cold pasta fattening?

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Pasta is a carbohydrate and therefore isn't fattening when eaten in small portions.
Asked in Vitamins and Supplements, Food Science, Food Storage and Preservation

Why do grocery store owners spray their fresh vegetables with water?

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The reason they do this is because of the plant's turgor pressure, which is the pressure of the cell's contents against its cell wall, determined by the water content from omosis. If there is more solute in the plant than in its surrounding environment than you have a hypotonic solution where water diffuses into the cell to achieve equilibrium. Thus by routinely spraying the vegetables with water it keeps up their turgor pressure and keeps them nice and crisp for us to eat.
Asked in Food & Cooking, Food Science

If air is not present will you be able to cook your food?

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No of course not, because there will be no fire.
Asked in Food Science, Herbs Spices and Seasonings, Cheeses

What is lipase powder?

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Lipase powder is an enzyme which adds a mild flavor to Blue, Mozzarella, Parmesan and other Italian cheeses. The enzyme lipase acts on fatty acids to free them from a triglyceride. In cheese this is important because milk contains many short chained fatty acids. Short chain fatty acids, when they are free, are quite fragrant, and give a distinct flavor to most aged cheeses.
Asked in Food Science, Bananas and Plantains

Do bananas carry a disease that can harm people?

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Any fruit can get infected with a virus that could be harmful for people. In the case of bananas, they have a good resistance to any harmful diseases. In any case, if you get one infected, it must be an isolated case. Salmonella is mostly found on tomatoes which the outer layer or peel is not as strong as a banana peel.
Asked in Food Science, Potatoes, Cell Biology (cytology)

Is a potato in salt water Hypertonic hypotonic or isotonic?

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Hypertonic. This is because the water has a higher concentration of solutes than the potato.
Asked in Vitamins and Supplements, Food Science

What are the 6 nutrients and thheit uses?

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Spelling mistake: What are the 6 nutrients and their uses? Nutrients supply energy and elements that are essential for normal functioning of the cells. Broadly they are classified as Carbohydrates - Immediate source of supply of energy for the cell and cellular processes. Proteins - Body building component. They help in growth and differentiation. Lipids - Energy reserve and forms the components of cell membranes and other important components like neurotransmitters and steroids which perform special functions. Nucleic acids - Forms the genetic material of an organism which helps in the proper perpetuation of a race with high fidelity. Minerals - Minerals are classified into macro elements, micro elements and trace elements. These minerals play a major role as cofactors for many enzymes and processess. Vitamins - Vitamins are supplementary elements essesntial for healthy living of an organism. They act as co enzymes, play role in vision, scavenge free radicals etc. The above said 6 classes of nutrients must be had in proper proportion. If excess or deficient it ends up with disease condition.