... 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 http://www.fao.org/.
Farex
TM
A ... during handling, preser-
vation, processing, storage, distribution and preparation for con-
sumption. Hence food scientist.
food technology The applica...
... 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’ ice cream.
ice, ... micro-organisms and
insects and their eggs, without the changes in flavour and texture
of the food associated with heat treatment.
high-ratio fats, shortenings...
... amounts.
micro-organisms 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 ... mid-upper-arm circumference.
mucilage Soluble but undigested polymers of the sugars arabi-
nose and xylose found in some seeds and seaweeds;used as thick-
ening and stabilis...
... or grand reserve, pos-
sibly 50 years old).
cognac and armagnac are brandies made in defined regions
of France. Fruit brandies are either distilled from fruit wines (e.g.
plum and apple brandies) ... preservative normally used as the sodium, potas-
sium or calcium salts and their derivatives (E-210–219), espe-
cially in acid foods such as pickles and sauces.
58
Occurs naturally in a nu...
... includ-
ing 4-hydroxy-, 4-oxo-, 5,6-epoxy- and 18-hydroxy-retinoic acid.
cytokines A number of proteins secreted by cells in response to
various stimuli that act to regulate proliferation and differentia-
tion, ...
Tự điển Food Science, Technology And
Nutrition - Vần C
cumin (cummin) Pungent herb, the seed of Cuminum cyminum
(parsley family). Black cumin is the seed o...
... includ-
ing 4-hydroxy-, 4-oxo-, 5,6-epoxy- and 18-hydroxy-retinoic acid.
cytokines A number of proteins secreted by cells in response to
various stimuli that act to regulate proliferation and differentia-
tion, ... have the l-
configuration. Chemical synthesis yields a mixture of the d- and
l-isomers (the racemic mixture), generally shown as dl
See also isomers; optical activity;
R
-...
... or piston-type extruders and the intermesh-
ing counter-rotating twin-screw extruders) and indirect or
viscous drag (roller, single screw, intermeshing co-rotating twin-
screw and non-intermeshing ... mg.
endocrine glands Those (ductless) glands that produce and
secrete hormones, including the thyroid gland (secreting thy-
roxine and tri-iodothyronine), pancreas (insulin and
gluca...
... (lactoglobulins) and some plants, e.g. edestin
from hemp seed and amandin from almonds.
glossitis Inflammation of the tongue; may be one of the signs of
riboflavin deficiency.
GLP-1 Glucagon-like peptide-1, ... mixture of mono- and diacylglycerols and
their lactic mono-esters. Used as an emulsifier in shortenings
(E-472b).
218
glyceryl monostearate See fat, superglycerinated.
glycine A n...
... atom
(stereoisomerism or optical isomerism). R- and S-isomerism
is the same, but determined by systematic chemical rules. See
d-, l- and dl
(3) Cis- and trans-isomerism refers to the arrangement of ... carboxymethylcellulose, gums and alginates
are included, and emulsifiers such as polysorbate and monoglyc-
erides. Mono- and diglycerides bind the looser globules of water
and a...