... foods and food processing systems (ISBN: 1 85573 272 6)
‘. an excellent choice as textbook.’ Food Technology
A standard text for students and professionals on the key physical properties of foods
during ... of foods
during processing.
Principles and practices for the safe processing of foods (ISBN: 1 85573 362 5)
‘. it is such a comprehensive text on safe processing – a must hav...
... surface of the food and by conduction within the food. Alternatively,
the food may be placed in contact with a heated surface. The heat is transferred
by conduction to the surface of the food in contact ... quality of the food may also occur during drying.
In the case of solid food pieces, shrinkage can alter the size and shape of the
pieces. Changes in colour may also occur. When...
... cereus spore-forming bacterium in cereals (especially
rice), cause of food poisoning by production of enterotoxins in
the food (emetic type TX 1.3.6.1) or in the gut (diarrhoeal type
TX 2.1.1.1–2). ... Long-chain saturated fatty acid (C22:0).
beikost Any additional food used in infant feeding other than
human milk and infant milk formula; weaning foods.
belching See eructation.
bell pep...
... special needs.
exclusion diet A limited diet excluding foods known possibly to
cause food intolerance (see adverse reactions to foods),to
which foods are added in turn to test for intolerance.
exergonic ... also called d-
araboascorbic acid and iso-ascorbic acid; only slight vitamin c
activity. Used in food processing as an antioxidant.
erythritol A sugar alcohol, used as a bulk sweeten...
... (mycoprotein) for food manufacture.
furans Derivatives of five-membered heterocyclic compounds
(C
4
H
4
O), associated with caramel-like, sweet, fruity, nutty and
meaty flavours in foods; formed in foods by ... mucilaginous mass. Used in food processing to stabilise
emulsions, as a thickening agent and in sugar confectionery.
Most (apart from dextrans) are not digested and have no food...
... term light to modified foods that
contain one-third less energy or half the fat of a reference
unmodified food, or to those where the sodium content of a low-
fat, low-calorie food has been reduced ... seaweeds, Laminaria spp. Occasionally used as
food or food ingredient but mostly the ash is used as a source of
alkali and iodine. Sometimes claimed as a health food with
unspecified prop...
... France.
Novadelox
TM
Benzoyl peroxide used for treating flour,see ageing.
novain Obsolete name for carnitine.
novel foods Foods and food ingredients consisting of, or contain-
ing, chemical substances not hitherto used for ... dietary
essentials.
non-esterified fatty acids (NEFA) See fatty acids, free.
non-hygroscopic foods Foods that have a constant water vapour
pressure at different moistu...
... is exuded is the serum.
serving US food labelling legislation (introduced in 1994)
requires that nutrients be shown per standard serving of the
food. The US Food and Drug Administration has defined ... or other milky food.
Lower in protein than the meulengracht diet.
sitapophasis Refusal to eat as expression of mental disorder.
sitology Science of food (from the Greek sitos, food) ....
... and S in the ring (C
3
H
3
NS) that impart green,
roasted or nutty flavours to foods. May be naturally present in
foods or formed by the maillard reaction.
thiazolindinediones Group of oral hypoglycaemic ... in foods that human deficiency has not been
reported, and its function, is not known. In the absence of
oxygen, metallic tin is resistant to corrosion, and is widely used
in tinned cans for...