Food Science & Technology FFA

The conversion of carbon dioxide and water to sugars in the cells of plants

• cellular respiration

• photosynthesis

• carmalization

• starch

Tags

NGSS.HS-LS1-5

NGSS.HS-LS2-5

Monosaccharides with six carbon atoms

• polymers

• hexoses

• sucroses

• starches

A category of organic compounds with carbon, hydrogen, and oxygen; in sugars, the ratio is an approximate C:H:O [1:2:1] ratio

• carbohydrate

• disaccharide

• fiber

• cellulose

To break a molecular linkage using a molecule of water; to break chemical linkages, by the addition of water, to yield smaller molecules

• dehydration

• maillard reaction

• hydrolysis

• inversion

A sugar sometimes called dextrose or blood sugar; a monosaccharide with the chemical formula C6 H12 O6, this is the basic building block of starch

• pentose

• glucose

• fondant

• sucrose

An oxidation reaction that takes place in some foods, mostly fruit and vegetables, causing the food to turn brown

• browning

• crystallization

• hydrolysis

• dehydration

Tags

NGSS.HS-PS1-4

Basic composition of carbohydrates

• insoluble fiber

• -COOH

• disaccharides

• Cn(H2O)n

Monosaccharides with five carbon atoms

• hexoses

• pentoses

• monosaccharides

• glucose

The most common disaccharide and composed of one molecule each of glucose and fructose

• hexose

• monosaccharide

• glucose

• sucrose

The almost complete removal of water from a product

• hydrolysis

• inversion

• carmalization

• dehydration