consumer science food and nutrition careers
Tài liệu Tự điển Food Science, Technology And Nutrition - Vần B docx
Ngày tải lên :
24/12/2013, 08:17
... (3)
potatoes and other vegetables and fruits; (4) milk and cheese; (5)
meat, poultry, fish and eggs; (6) bread, pasta, flour and other
cereal products; (7) butter, margarine, oils and fats.
See also food ... moulds (Mucor and Rhi-
zopus spp.) and yeasts (Candida and Saccharomyces spp.) for
several days, then boiled down and sun dried.
brenza Eastern European soft buttery cheese made from goat
and sheep ... throbbing and burning pain in the feet, associated
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basic foods See acid foods.
basic foods plan A grouping of foods used for public health edu-
cation with a recommendation to eat some food from...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần C pptx
Ngày tải lên :
24/12/2013, 08:17
... minced
beef and pork, seasoned and smoked.
cestode See tapeworm.
CF See citrovorum factor.
CFC Chlorofluorocarbon, see refrigerants.
CFSAN Centre for Food Safety and Nutrition of the US Food
and Drug ... carcinogen; cachexia.
candelilla wax A hydrocarbon wax from the candelilla plant
(Euphorbia cerifera). Used as a lubricant and surface finishing
agent in chewing gum and hard candy.
Canderel
TM
The sweetener ... is
soluble in cold water and forms a gel on heating. Used as a
thickener and emulsifier, and in foods formulated to be low
in gluten.
(3) Other cellulose derivatives used as emulsifiers and sta-
bilisers...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần D ppt
Ngày tải lên :
24/12/2013, 08:17
... foods that
are microbiologically highly perishable and could become a
danger to health; it is the date up to and including which the food
may safely be used if stored properly.
Frozen foods and ... good health. See
reference intakes.
dietetic foods Foods prepared to meet the particular nutritional
needs of people whose assimilation and metabolism of foods are
modified, or for whom a particular ... effect of
foods.
dietitian, dietician One who applies the principles of nutrition to
the feeding of individuals and groups; plans menus and special
diets; supervises the preparation and serving...
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Tài liệu Tự điển Food Science, Technology And Nutrition -Vần E docx
Ngày tải lên :
24/12/2013, 08:17
... antagonists.
FANSA The Food and Nutrition Science Alliance, a partnership
of the American Dietetic Association, the American Society for
Clinical Nutrition, the American Society for Nutritional Sciences
and the ... mg.
endocrine glands Those (ductless) glands that produce and
secrete hormones, including the thyroid gland (secreting thy-
roxine and tri-iodothyronine), pancreas (insulin and
glucagon), adrenal glands ... objectives are ‘raising the levels of nutrition and stan-
dards of living and securing improvements in the efficiency
of production and distribution of all food and agricultural prod-
ucts.’ Web site...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần F pdf
Ngày tải lên :
24/12/2013, 08:17
... antagonists.
FANSA The Food and Nutrition Science Alliance, a partnership
of the American Dietetic Association, the American Society for
Clinical Nutrition, the American Society for Nutritional Sciences
and the ... Hence food scientist.
food technology The application of science and technology to the
treatment, processing, preservation and distribution of foods.
Hence food technologist.
food yeast See yeast.
forcemeat ... properties of foods and their constituents,
and of changes that these may undergo during handling, preser-
vation, processing, storage, distribution and preparation for con-
sumption. Hence food scientist.
food...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần G docx
Ngày tải lên :
21/01/2014, 14:20
... seeds and sometimes also coriander
and/ or bay leaf.
garbanzo See chickpea.
garbellers 15th century; people appointed by the Grocers’
Company of London to inspect spices and other groceries, and
destroy ... and tinctures pre-
pared from medicinal plants.
gallates Salts and esters of gallic acid, found in many plants. Used
in making dyes and inks, and medicinally as an astringent. Propyl,
octyl and ... introduced into England in the
early 18th century by Sir William Gage.
green S Food colour, also known as Wool green S and Brilliant
acid green BS, E-142.
224
The whole fish is served and the filleted...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần H pdf
Ngày tải lên :
21/01/2014, 14:20
... irreversible denaturation
of proteins, and hence inactivation of micro-organisms and
insects and their eggs, without the changes in flavour and texture
of the food associated with heat treatment.
high-ratio ... carboxymethylcellulose, gums and alginates
are included, and emulsifiers such as polysorbate and monoglyc-
erides. Mono- and diglycerides bind the looser globules of water
and are added in ‘non-drip’ ... of a food and the
underside of the lid in a container.
health foods Substances whose consumption is advocated by
various reform movements, including vegetable foods, whole
grain cereals, food...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần I,J pdf
Ngày tải lên :
21/01/2014, 14:20
... Systems, created
to develop standards and guidelines for collection of food com-
position data, and standardised terminology and nomenclature.
Web site http://www.fao.org/infood/.
infuse (infusion) ... β-cells and
gastrin by the γ-cells of the islets.
ISO 9000 Quality Standard The international standard for the
management of quality, widely used in the food industry, cater-
ing and food distribution, ...
digestion and absorption take place, and the large
intestine.
intolerance (to foods) See adverse reactions to foods.
intravenous nutrition See parenteral nutrition.
intrinsic factor A protein...
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Tài liệu Tự điển Food Science, Technology And Nutrition -Vần K,L docx
Ngày tải lên :
21/01/2014, 14:20
... selection and preparation of foods in accordance with
traditional Jewish ritual and dietary laws. Foods that are not
kosher are traife.The only kosher meat is from animals that chew
the cud and have ... baby food (26% protein) made in India
from peanut flour, skim milk powder, wheat flour and barley
flour with added vitamins and calcium.
lacto-ovo-vegetarian One whose diet excludes animal foods ... peanut and maize, is a mixture of phospholipids in
which phosphatidyl choline predominates.
Used in food processing as an emulsifier,e.g. in salad dress-
ing, processed cheese and chocolate, and...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần M pdf
Ngày tải lên :
21/01/2014, 14:20
... Bacteria, yeasts and moulds; can cause food
spoilage, and disease (pathogens); used to process and preserve
food by fermentation and have been used as foodstuffs (single
cell protein and mycoprotein).
See ... severe malnutrition have been
reported on this diet. Based loosely on the Buddhist concept of
yin and yang whereby foods (and indeed everything in life) are
predominantly one or the other and must ... French
mustard) black and brown seeds mixed with sugar, vinegar and
herbs. Meaux mustard is grainy and made with mixed seeds.
American mustard is mild and sweet made with white seeds,
sugar, vinegar and turmeric.
mustard...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần N doc
Ngày tải lên :
21/01/2014, 14:20
... ade-
quate food.
nutrition surveillance Monitoring the state of health, nutrition,
eating behaviour and nutrition knowledge of a given population
for the purpose of planning and evaluating nutrition ... nutrigenetics.
nutrition The process by which living organisms take in and use
food for the maintenance of life, growth, the functioning of
organs and tissues and the production of energy; the branch of
science ... a
stated size. In the USA nutritional labelling is obligatory, and
information must be given in a standard format per serving (as
defined by the Food and Drug Administration), and may option-
ally...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần O,P pdf
Ngày tải lên :
21/01/2014, 14:20
... fruit.
parenteral nutrition Nutrition other than via the intestinal tract.
Slow infusion of solution of nutrients into the veins through a
catheter. This may be partial, to supplement food and nutrient
intake, ... exception of carbonates and
cyanide). Substances of animal and vegetable origin are organic;
minerals are inorganic.
(2) The term organic foods refers to ‘organically grown foods’,
meaning plants ... texture and astringency (perceived in the mouth) and
aroma (perceived in the nose).
orlistat Drug used in the treatment of obesity; it inhibits gastric
and pancreatic lipases (EC 3.1.1.3) and prevents...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần Q,R ppt
Ngày tải lên :
21/01/2014, 14:20
... mesentericus and B. sub-
tilis) occur on wheat and hence in flour. The spores can survive
baking and are present in the bread. Under the right conditions
of warmth and moisture the spores germinate and ... mixture, used to enrich foods.
royal jelly The food on which bee larvae are fed and which causes
them to develop into queen bees. Although it is a rich source of
pantothenic acid and other vitamins, ... the size of sand grains; the rice
equivalent of semolina.
rice, fermented South American; whole rice is moistened and left
to ferment for 10–15 days, then dried and milled. Bacterial and
fungal...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần S docx
Ngày tải lên :
21/01/2014, 14:20
... polyesters (SPE) Mixtures of hexa- hepta- and octa-
esters of sucrose and common fatty acids (C-12 to C-20 and
above). Can replace fats and oils in foods and food preparation
(trade names olestra, ... cooked, smoked and cooked,
semi-dry and dry. Frankfurters, Bologna, Polish and Berliner
sausages are made from cured meat and are smoked and cooked.
Thuringer, soft salami, mortadella and soft cervelat ... with small quantities
of urea, and mineral salts.
salivary glands Three pairs of glands in the mouth, which secrete
saliva: parotid, submandibular and submaxillary glands.
Sally Lunn A sweet, spongy,...
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