msc food science and nutrition syllabus
NUTRITION AND FOOD SCIENCE
... and meat is common in many countries where 20 ENGLISH FOR NUTRITION AND FOOD SCIENCES4 FOOD PRESERVATIONREADING COMPREHENSION5101520 Food preservation is the process of treating and handling ... combinations.Vitamins and Minerals 42 ENGLISH FOR NUTRITION AND FOOD SCIENCES7 FOOD POISONINGREADING COMPREHENSION510Foodborne illness or food poisoning is caused by consuming food contaminated ... thousands of people waiting to renew theirpassports. 44 ENGLISH FOR NUTRITION AND FOOD SCIENCES455055which is why salted meats, jam, and pickled vegetables are traditionalpreserved foods.The...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần B docx
... (3)potatoes and other vegetables and fruits; (4) milk and cheese; (5)meat, poultry, fish and eggs; (6) bread, pasta, flour and othercereal products; (7) butter, margarine, oils and fats.See also food ... moulds (Mucor and Rhi-zopus spp.) and yeasts (Candida and Saccharomyces spp.) forseveral 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, associated80 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
... mincedbeef 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 finishingagent in chewing gum and hard candy.CanderelTMThe sweetener ... issoluble in cold water and forms a gel on heating. Used as athickener and emulsifier, and in foods formulated to be lowin 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
... foods thatare microbiologically highly perishable and could become adanger 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. Seereference intakes.dietetic foods Foods prepared to meet the particular nutritionalneeds of people whose assimilation and metabolism of foods aremodified, or for whom a particular ... effect offoods.dietitian, dietician One who applies the principles of nutrition tothe feeding of individuals and groups; plans menus and specialdiets; supervises the preparation and serving...
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Tài liệu Tự điển Food Science, Technology And Nutrition -Vần E docx
... antagonists.FANSA The Food and Nutrition Science Alliance, a partnershipof the American Dietetic Association, the American Society forClinical 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 efficiencyof 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
... antagonists.FANSA The Food and Nutrition Science Alliance, a partnershipof the American Dietetic Association, the American Society forClinical Nutrition, the American Society for Nutritional Sciences and the ... Hence food scientist. food technology The application of science and technology to thetreatment, 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
... 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. Usedin making dyes and inks, and medicinally as an astringent. Propyl,octyl and ... introduced into England in theearly 18th century by Sir William Gage.green S Food colour, also known as Wool green S and Brilliantacid 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
... irreversible denaturationof proteins, and hence inactivation of micro-organisms and insects and their eggs, without the changes in flavour and textureof the food associated with heat treatment.high-ratio ... carboxymethylcellulose, gums and alginatesare 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 theunderside of the lid in a container.health foods Substances whose consumption is advocated byvarious reform movements, including vegetable foods, wholegrain cereals, food...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần I,J pdf
... Systems, createdto 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 themanagement 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
... selection and preparation of foods in accordance withtraditional Jewish ritual and dietary laws. Foods that are notkosher are traife.The only kosher meat is from animals that chewthe cud and have ... baby food (26% protein) made in Indiafrom peanut flour, skim milk powder, wheat flour and barleyflour with added vitamins and calcium.lacto-ovo-vegetarian One whose diet excludes animal foods ... peanut and maize, is a mixture of phospholipids inwhich 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
... 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 (singlecell protein and mycoprotein).See ... severe malnutrition have beenreported on this diet. Based loosely on the Buddhist concept ofyin and yang whereby foods (and indeed everything in life) arepredominantly one or the other and must ... Frenchmustard) 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
... ade-quate food. nutrition surveillance Monitoring the state of health, nutrition, eating behaviour and nutrition knowledge of a given populationfor 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 oforgans and tissues and the production of energy; the branch of science ... astated size. In the USA nutritional labelling is obligatory, and information must be given in a standard format per serving (asdefined by the Food and Drug Administration), and may option-ally...
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