Tài liệu Tự điển Food Science, Technology And Nutrition -Vần E docx

... ethyl analogue of methionine.ethyl alcohol See alcohol.ethyl carbamate See urethane.ethylene See ethene.ethylene diamine tetra-acetic acid See edta.ethylene scavengers A variety of compounds ... funnel lined with spikes on which the fruit isrolled by hand. As the oil glands are pierced, the oil and cell sapcollect in the bottom of the funnel.eddo See taro.edema See oedema.edetate See ... aslatted cage in which the material is pressed; continuous pressesmay use a belt pressed between rollers, a screw expeller orﬂuted metal rollers.extensograph (extensometer) An instrument for measuring...

Tài liệu Tự điển Food Science, Technology And Nutrition - Vần B docx

... Cleofa.bajoa See millet.baked apple berry See cloudberry.baker’s cheese See cottage cheese.baker’s yeast glycan Dried cell walls of yeast, Saccharomycescerevisiae, used as an emulsiﬁer and thickener.baking ... arecoline and guvacoline. The leaves are chewed withthe nuts of the areca palm, Arecha catechu, which is thereforeoften called the betel palm, and the nut is called betel nut.The Indian delicacy ... from the alga Dunaliella salina.betaxanthins See betalains.betel Leaves of the creeper Piper betel, chewed in some parts ofthe world for their stimulating effect, due to the presence of thealkaloids...

Tài liệu Tự điển Food Science, Technology And Nutrition - Vần G docx

... =1J/kg.great millet See sorghum.green butter See vegetable butters.green fluorescent protein (GFP) A protein from the jellyfishAequorea victoria that emits green fluorescence when excited byUV ... another organism may be introduced(sometimes known as genetic engineering).See also gm foods; substantial equivalence.genome The complete genetic sequence of an organism, hencethe science of ... systemic insecticide for treatingfruit.F value The time required to destroy a given percentage of micro-organisms at a specified reference temperature and Z value.Ggaffelbitar Semi-preserved...

Tài liệu Tự điển Food Science, Technology And Nutrition - Vần S docx

... peptides.sweeteners, artiﬁcial See sweeteners, intense.sweeteners, bulk Used to replace sucrose and glucose syrups;unlike intense sweeteners (see sweeteners, intense) they459saturates Commonly used ... niacin432suspensoids See colloid.süssreserve Unfermented grape juice added to wines after fer-mentation to increase sweetness, especially in Germany, England and New Zealand.SustagenTMA powdered food ... non-nutritive sweeteners which are many timessweeter than sucrose (see sweeteners, intense).(4) Various other chemicals such as glycerol and glycine (70%as sweet as sucrose), and certain peptides.sweeteners,...

Tài liệu Tự điển Food Science, Technology And Nutrition - Vần T docx

... stronger ﬂavour.teratogen A compound that is capable of causing developmentaldefects in the fetus in utero, and hence non-genetic congenitaldefects.terpeneless oil See terpenes.terpenes Chemically ... bloom’.TempleinTMTextured vegetable protein.tenderiser proteinases (endopeptidases) used to hydrolyse col-lagen and elastin in the sarcolemma, and so tenderise meat.Enzymes used include: actinidain (EC 3.4.22.14) ... also known as oxytetracycline, seetetracyclines.testa The ﬁbrous layer between the pericarp and the inner aleu-rone layer of a cereal grain.test meal See fractional test meal.tetany Spasm of...

Tài liệu Tự điển Food Science, Technology And Nutrition - Vần C pptx

... the degree of association is strong between members ofthe same cluster and weak between members of different clus-ters. See also dietary pattern analysis.CMC Carboxymethylcellulose. See cellulose ... been extractedwith solvent (e. g. methylene or ethylene chloride), carbondioxide under pressure (supercritical CO2) or water. Coffeedecaffeinated by water extraction is sometimes labelled ... drying.Coffee essence is an aqueous extract of roasted coffee; usuallyabout 400 g of coffee/L.Coffee contains caffeine; decaffeinated coffee is coffee beans(or instant coffee) from which the caffeine...

Tài liệu Tự điển Food Science, Technology And Nutrition - Vần D ppt

... intake from supplements.See reference intakes.Dietary Reference Values (DRV) A UK set of standards for theamounts of each nutrient needed to maintain good health. Seereference intakes.dietetic ... clas-sify the results into predefined types of diet.Dietary Reference Intakes (DRI) US term for dietary refer-ence values. In addition to average requirement and rda,include tolerable upper levels ... saturation temperature.dexedrine Anorectic (appetite suppressing, see appetite control)drug formerly used in the treatment of obesity.dexfenfluramine See fenfluramine.dextrins A mixture of soluble compounds...

Tài liệu Tự điển Food Science, Technology And Nutrition - Vần F pdf

... systemic insecticide for treatingfruit.F value The time required to destroy a given percentage of micro-organisms at a speciﬁed reference temperature and Zvalue.Ggaffelbitar Semi-preserved ... superglycinerated.fat mouse Genetically obese mouse that secretes pro-insulinbecause of a defect in the gene for the pro-insulin convertingenzyme, carboxypeptidase e. The same enzyme is also involvedin ... few samples of each type of food. There isconsiderable variation, especially in the content of vitamins and minerals, between different samples of the same food. Therefore,calculation of energy...

Tài liệu Tự điển Food Science, Technology And Nutrition - Vần H pdf

... hormones, or androgens, include testos-terone,dihydrotestosterone and androsterone; female hormones,or oestrogens, include oestradiol, oestrone and progesterone.Chemically, all are steroids, derived ... larval stage.heteropolysaccharide polysaccharide containing more than onetype of monosaccharide.heterosides See holosides.heterotrophes See autotrophes.hexamethylene tetramine Preservative (fungicide), ... of the plant, commonly the seeds, or sometimes the roots orrhizomes.herb tea See tisane.HermesetasTMSee saccharin.hermetically sealed container A package that is designed to besecure against...

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