food chem 2
Across
- 1. A test in which panellists rank two or more samples in order of preference or intensity for a particular attribute.
- 4. Sugar that contains a free carbonyl group.
- 7. resistance to flow of a liquid when a shear force is applied
- 9. three samples, two of which are alike, one is odd.
- 10. foreign material in food, especially substances which are aesthetically objectionable, hazardous to health, or which indicate that unsanitary handling or manufacturing practices have been employed.
- 12. a compound of biological origin which accelerates a specific chemical reaction (e.g., pepsin, which accelerates the hydrolysis of protein by hydrochloric acid).
- 14. specialized difference tests used to describe specific flavour attributes of a product or to describe degree of difference between products.
- 15. savoury taste, given by substances such as monosodium glutamate.
- 16. pertaining to an impact of a food on the senses (e.g., vision, odor, taste, tactile senses).
- 17. Several (3–10) sugar units joined together by a glycosidic bond.
- 18. A test used to determine whether a specific consumer group likes or prefers a particular product.
- 19. Many (hundreds or thousands of) sugar units joined together.
- 20. samples include a reference food and two samples, one of which is the same as the reference.
- 21. the noncarbohydrate component of fiber of plant tissue that is insoluble and excreted from the body. It provides the undesirable woody texture of mature plants.
Down
- 2. pressure exerted by water-filled vacuoles on the cytoplasm and the partially elastic cell wall.
- 3. Single sugar unit.
- 5. the indgestible fiber in cell walls that provides bulk in the diet; may be soluble, but primarily insoluble.
- 6. the mature ovaries of plants with their seeds.
- 8. the green pigment of fruits and vegetables.
- 11. at test method used to determine if there is a perceivable difference between samples.
- 13. textural qualities of a food as perceived in the mouth.
- 14. Two sugar units joined together by a glycosidic bond.