Food Science: Chapter 11: Fruits

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Climacteric fruits

- Ripen after harvesting - Apple, Apricot, Avocado, Banana, Peach, Pear, Plum and Tomato

Dry heat preparation methods

Baking, broiling, frying/sauteing

Phytochemicals

Chemicals in plant-based foods that are not nutrients but that have effects on the body.

Main steps of the production of most juices

Extraction, Clarification (clearing),Deaeration (removal of air), Pasteurization, Concentration, Essence add-back (flavors), Canning or bottling, Freezing

Pomes

Fruits having a central, seed-containing core surrounded by a thick layer of flesh.

Conserves

Made from a mixture of fruits (usually citrus or at least with some citrus) to which nuts and raisins but no sugar, are generally added.

Jellies

Made from the juice of cooked fruit, with added sugar and pectin

Moist heat preparation methods

Stewing, poaching, boiling, simmering

Superfruits

a fruit that is considered to be very good for your health, packed with antioxidants

Examples of superfruits

acai, blueberry, cranberry, goji, gooseberry, guava, lychee, papaya, pomegranate

Examples of pomes

apples and pears

Malic acid is found in

apples, apricots, cherries, peaches, pears, and strawberries

Fruits of Alaska

blueberries, salmonberries, lingonberries, cloudberries, and crowberries

Examples of drupes

cherries, apricots, nectarines, peaches, plums

Citric acid is found in

citrus fruits and tomatoes

Benzoic acid is found in

cranberries

Multiple fruits

develop from a cluster of several flowers.

Simple fruits

develop from one flower and include drupes, pomes, and citrus fruits

Aggregate fruits

develop from several ovaries in one flower.

NonClimacteric fruits

fruits that show no change in their generally low CO2 and C2H4 production rates during ripening and will not ripen in response to ethylene. Cherry, Fig, Grape, Grapefruit, Lemon, Melon,Orange

Drupes

fruits with seeds encased in a pit.

Tartaric acid found in

grapes

Marmalade

juice combined wit thin slices of fruit and rind, especially citrus fruits

Jams

made from ground or mashed whole cooked fruit

Preserves

made from whole fruit, halves, or chunks

Examples of multiple fruits

pineapples, figs

Ethylene

plant hormone that stimulates fruits to ripen

Examples of aggregate fruits

raspberries, blackberries, strawberries

Phenolic Compounds

responsible for browning and bruising

Oxalic acid is found in

rhubarb

Fruit

the edible part of a plant that develops from a flower

Zest

the peels of oranges, lemons, and limes serve as reservoirs for potent aromatic oils.

Albedo

the white, inner rind of citrus fruits, which is rich in pectin and aromatic oils

Butters

thick and smooth, made from sieved, long- cooked fruit; usually less sweet than jams and jellies, and more perishable than other fruit spreads.

Pectin

used commercially to contribute to gelling of fruit preserves


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