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360 Cards in this Set
- Front
- Back
Chemical produced by nerve cells that helps transmit electrical signals from nerve cells to muscle.
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Acetylcholine
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A measure of the number of free fatty acids present in a fat
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Acid Value
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Food additive that functions to lower pH; examples of which include citric acid, phosphoric acid, and benzoic acid.
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Acidulant
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Crosslinked contractile muslce tissue proteins actin and myosin
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Actinomyosin
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The amount of energy needed to convert substrate molecules from the ground or baseline energy state to the ES complex - the greatest barrier to enzyme product formation.
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Activation Energy
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Region on the surface of an enzyme where catalytic activity occurs
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Active site
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Substance added to foods for a specific reason, such as a coloring agent, a flavoring ingredient, or a thickener
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Additive
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A molecule necessary for cell-building reactions through the transfer of high-energy phosphate
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ATP (adenosine triphosphate)
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A drying situation occurring when warm air provides the heat of evaporation to dry a food product with no heat gained or lost to the surroundings
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Adiabatic
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Purposeful introduction of foreign material into food, especially those aesthetically objectionable, indicative of unsanitary or uncrupulous manufacturing practices
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Adulteration
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Organism that requires oxygen for survival
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Aerobe
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Suspended droplets of liquid containing microorganisms
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Aerosols
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A powerful mycotoxin produced by the Aspergeillus mold, which is a ssociation with crops such as peanuts, corn, rice, cottonseed meal, oats, hay, barley, sorghum, cassava, and millet that are stresed by drought
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Alflatoxin
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Organic compounds containing hydroxyl (OH) functional groups
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Alcoho
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Cooked and dried pasta products
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Alimentary pastes
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Antigen substances (usually proteins) foreign to the body that elicit an immune system response and trigger inflammation and other symptoms
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Allergens
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Substance other than sucrose used to sweeten foods and beverages: examples are high fructose corn syrup, saccharin, and aspartame
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Alternative sweetener
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A simple, rapid test to identify the mutagenic potential of chemical substances including chemical food additives
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Ames test
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Compound that contains an amino (NH2) functional group
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Amine
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Component subunits of proteins
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Amino acids
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Poisoning caused by consuming mussels infected with the dinoflagellate Nitschia, containing the toxin domoic acid
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Amnesic shellfish poisoning
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molecules that contain polar (hydrophilic) and nonpolar (hydrophobic) regions in their structure
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amphiphilic molecules/amphiphiles
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Organism that cannot survive or grow in the presence of oxygen
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Anaerobe
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Coloring compound that imparts the characteristic yellow-orange color to cheddar cheese
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Annatto
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Water-soluble flavonoid compounds that range in color from deep purple to orange-red
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Anthocyanins
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Substances that keep ingredients in a powder form for ease of incorporation into formulations during product manufacture
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Anticaking agents
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Additive that acts to inhibit the oxidation of fats and pigments by molecular oxygen to prevent product rancidity and altered color
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Antioxidant
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The technique of making a copy of DNA with the complimentary sequence, resulting in production of an antisense mRNA molecule
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Antisensing
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presterilized containers that are hot-filled with product and hermetically sealed
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aseptic packaging
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organisms that have been centrifuged to remove cell walls material to concentrate such flavors and flavor precursor substances as free amino acids, peptides, monosaccharides, and Maillard reaction products generated during thermal processing
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Autolyzed yeast
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Egg white protein that binds to biotin, making it unavailable nutritionally
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Avidin
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unicellular organisms, measuring about 1 micron in length, which stain either gram-positive or gram-negative
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Bacteria
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Able to inhibit the growth of but not kill bacterial cells
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Bacteriostatic
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A compound that breaks down starch from barley into indiviual sugars during beer production
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Barley malt
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A nitrogen-containing compound found in the DNA molecule (adenine, thymine, cytosine, guanine)
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Base
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Polysaccharides of blucose similar to cellulose, but less linear, occuring in oats, barley, and yeast, useful as a fat replacer.
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Beta-glucans
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A whey protein component of milk
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B (beta)-lactoglobulin
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Group of two types of water-soluble plant pigm ents: betacyanins and betaxanthins
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Betalains
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Drinkable liquid that is consumed for its ability to quench thirst, for its stimulant effect, for its alcohol content, for its health value, or for enjoyment
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Beverage
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Controlled study utilizing laboratory animals
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Bioassay
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Measure of protein quality equal to the amount of nitrogen derived from food protein used in the body to promote growth; expressed as a ratio of the nitrogen retained to the amount of nitrogen absorbed from the food.
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Biological Value (BV)
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the practice of genetic engineering to make useful products
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Biotechnology
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The rapid application of mild heat processing to deactivate browning (polyphenol oxidase) and tissue softening (pectinase) enzymes present in fruits and vegetables that are to be further processed
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Blanching
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Processing to remove colored substances from an oil, through heating and use of adsorbants
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Bleaching
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Powerful neurotoxin produced by the bacterium Clostridium botulinim
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Botulinim toxin
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Disease caused by consumption of toxin produced by the bacterium Clostridium botulinim
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Botulism
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Interface between two dissimilar materials, such as frying oil and a food material, that come in contact with each other and experience the phenomena of heat and mass transfer
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Boundary layer
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A deadly condition thought to be transmitted by a protein termed a prion; "mad cow disease"
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Bovine spongiform encephalopathy (BSE)
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Physical meat tenderizing treatment that involves a slow, moist heating process, causing the pulling apart of the collagen strands in tough meat
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Braising
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outermost layer in a grain kernel, high in fiber content (cellulose and hemicellulose), and also containing protein, B vitamins (niacin, thiamin, riboflavin), and iron
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Bran
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The product of baking 3:1 mixutre of flour and water, with added salt, yeast, and other ingredients
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Bread
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Toxins produced by the dinoflagellate Ptychodiscus, responsible for neurotoxic shellfish poisoning
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Brevitoxins
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A solution of a weak acid and its salt at a pH where the solution has the ability to maintain that pH when quantities of base are added
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Buffer
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Dairy spread made from either sweet or sour cream, as a water-in-oil emulsion
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Butter
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Amount of heat needed to raise the temperature of 1 gram of water by 1 degree Celsius
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Calorie
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Rotating an egg in front of a light source to examine the size and position of the air cell, clearness of the white, etc.
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Candling
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The sucrose product obtained from sugarcane, generally produced in two stages after harvesting
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Cane sugar
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Food preservation method achieved by filling food into sealed containers and heating to destroy spoilage microorganisms (bacteria, yeast, and mold)
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Canning
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An example of a natural colorant exempt from certification, and produced commercially by heating sugar and other carbohydrates under strictly controlled conditions
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Caramel color
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Formation of brown caramel pigments as a result of applying heat energy to sugars
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Caramelization
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The saturation of water with CO2 under pressure in which the gas dissolved in the water becomes carbonic acid
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Carbonation
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Acid containing the COOH functional group
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Carboxylic acid
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Exudate from palm tree leaves that functions as a coating in chewing gum, sauces, fruits and vegetables, and confections
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Caranuba wax
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Class of fat-soluble plant pigments that consists of carotenes and xanthophylls that are responsible for the yellow, orange, and red colors of fruits and vegetables
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Carotenoids
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Proteins found in milk
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Caseins
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Polysaccharide found in the cell wall of plants, composed of glucose molecules, a type of insoluble fiber that quickens the movement of food through the intesine
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Cellulose
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A concentrated dairy food defined as the fresh or matured product obtained by draining the whey (the moist serum from the original mlik) after coagulation of casein
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Cheese
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Organism that requires chemicals for metabolism
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Chemotrophic organism
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Enzyme that breaks down casein proteins in milk
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Chymosin
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Fruits in which ripening is accompanied by increased respiration (e.g., apples, bananas)
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Climacteric fruits
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A natural color additive derived from the dried bodies of cochineal insects
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Cochnieal extract
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A tough fibrous protein that comprises the majority of the connective tissue surrounding muscle fiber bundles
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Collagen
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Surface active ingredients such as fatty acids, glycerides, phospholipids, polysaccharides, and proteins too large to dissolve and become the dispersed phase of a true solution
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Colloids
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Meat particle size reduction; the unit operation by which muscle tissue is chopped, diced, emulsified, ground, and transformed into minute particles for incorporation into a sausage
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Comminution
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Alternating single and double carbon-to-carbon bonds
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Conjugated double bonds
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Tissue composed of a watery dispersion of stromal protein matrix; includes elastin and collagen
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Connective Tissue
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Variables that may take on an infinite number of levels
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Continuous variables
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Storage that controls the amount of gases in the food environment in order to extend shelf life
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Controlled atmosphere storage
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The movement of heat energy due to density differences in a product caused by temperature gradients within the system, and characterized by random molecular motion (diffusion) and bulk motion
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Convection
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Disease condition characterized by hallucinations and convulsive seizures due to a mycotoxin produces by the genus Claviceps
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Convulsive ergotism
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A plastics polymer formed by the reaction of at least two different comonomers
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Copolymer
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Direct ingestion of feces, which are often infected with parasite eggs
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Coprophagy
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In a HACCP plan, specific outlined steps that dictate what is to be done to correct the cause of the violation, and what is to be done with the product that was produced while the critical limit was violated
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Corrective actions
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Chemical compounds found in the peel of citrus fruits, some of which are toxic
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Coumarins
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A bond in which the filling of valence shells occurs through the sharing of electrons
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Covalent bond
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The high-fat, liquid product that is separated from whole milk; according to the federal Standards of Identity, must be at least 18% milkfat
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Cream
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Steps during the food production process for which control is essential in order to produce the safest food possible
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Critical control Points (CCPs)
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Numerical values that, if exceeded or not met, will result in the loss of control of the particular CCP
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Critical limits
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Critical control point that occurs when microorganisms are transferred from one food to another
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Cross-contamination
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Vegetable in the family Cruciferae, such as broccoli, cauliflower, and brussels sprouts
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Cruciferous vegetable
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Solid made up of units in a repeating pattern
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Crystal
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The coagulate that forms when milk proteins precipitate out of solution during fermentation
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Curd
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Addition of salt, sutar, and sodium nitrtite to meats for the purposes of color development, flavor enhancement, preservation, and safety
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Curing
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Compounds produced in some plants that when consumed can be converted to hydrogen cyanide, a powerful toxicant
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Cyanogenic glucosides
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An alternative sweetener that, in 1968, was banned as a food ingredient when testing showed that mixing it with saccharin caused cancer in lab mice
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Cyclamate
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Temperature range between 40 and 140 F in which pathogenic microorganisms can proliferate
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Danger zone
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The time required for a bacterial population to pass through one log cycle, in which 90% of the organisms have been killed
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D value
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Chemical reaction in which food macromolecules come apart during processing conditions or by enzymatic action
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Decomposition reaction
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The host in which a parasite actually reproduces to multiply in number
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Definitive host
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A measure of a beverage or liquid's sugar concentration, equal to the weight percent of sucrose in solution
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Degrees Brix
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Separating the hydraded phospholipids from oils by washing in water and separating by centrifugation
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Degumming
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A form of food preservation in which moisture is driven off by the application of heat, resulting in a stable food that has a moisture content below that at which microorganisms can grow, thus preventing microbial and enzymatic deterioration
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Dehydration
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A legislative provision in the Food Additive Amendment that prohibited the approval of an additive if it was found to cause cancer in humans or animals
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Delaney Clause
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An unfolding of protein structure due to H bonds breaking without disrupting protein covalent bonds
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Denaturation
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Polysaccharides produced metabolically by certain bacteria and yeas composed of glucose units connected by alpha-1,6 glycosidic bonds
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Dextrans
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Linear arrays of glucose units bound by alpha-1,4 glycosidic linkages, produced by industrial starch hydrolysis
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Dextrins
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Measure of the percentage of glycosidic bonds hydrolyzed in disaccharides and polysaccharides, which indicates the level of reducing sugar present
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Dextrose equivalent
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Poisoning from consumption of clams containing toxin produced by the dinoflagellates Dinophysis and Prorocentrum
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Diarrhetic Shellfish Poisoning
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Electrical property that indicates the ability of a food to store electrical energy
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Delectric constant
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Residue of plants left undigested after consumption of edible fiber
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Dietary fiber
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Two monosaccharides joined together by a glycosidic linkage
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Disaccharide
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Quantifiable factors that can take on only certain values
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Discrete variables
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Toxin produced by the dinoflagellate Nitschia, responsible for amnesic shellfish poisoning
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Domoic acid
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Dose that will cause an adverse effect in 50 percent of the animals tested
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Effective Dose (ED 50)
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Specific mineral elements inside and outside of body cells that conduct electricity, such as Na and K
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Electrolytes
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The process in digestion by which bile surrounds fat molecules and converts them into smaller particles for digestion
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Emulsification
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Toxicant produced by tissue cells in plants and other biological entities
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Endogenous toxicant
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Study of wines and winemaking
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Enology
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The addition of nutrients to a food to meet a specific standard
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Enrichment
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Specialized protein molecule composed of amino acids that speeds up chemical reactions
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Enzyme
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Descriptive term used to denote grains that contain greater than 0.3% of Claviceps mold by weight
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Ergoty
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Organic compound having a carbonyl-oxygen-carbon system, present in fruits and responsible for characteristic flavors and aromas
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Ester
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Naturally occurring substance in plants, important in the ripening process
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Ethylene
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Device that uses rotating screw technology within a barrel to cook and shape foods quickly and efficiently
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Extruder
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Design that treats all levels of one test variable with all levels of another test variable
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Factorial design
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Substance that does not possess all of the true fat physical properties, such as flavor and flavor release, but can imitate some of them, such as creaminess
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Fat mimetic
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Food substance or combination of ingredients formulated into food products to replace all or part of the natural fat content
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Fat substitute
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A metabolic process carried out under anaerobic conditions
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Fermentation
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Nonstarch polysaccharide carbohydrate portion of plants that helps maintain structural rigidity
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Fiber
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A high-temp, short-time treatment in which pourable products such as juices are heated for 3-15 sec. to destroy pathogenic microorganisms
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Flash Pasteurization
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Organic molecules, some of which are toxic, that impart color and flavor to fruits and vegetables
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Flavonoids
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Overall impression of food combining taste, odor, mouthfeel factors, and trigeminal perception
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Flavor
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Colloidal dispersion in which the dispersed phase is a gas, within a liquid continuous phase
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Foam
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The addition of nutrients, either absent or present in insignificant amounts, to restore nutrients lost during food processing or to prevent or correct a particular nutrient deficiency in a population
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Fortification
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Atom or molecule with an unpaired electron
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Free radical
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lightly entrapped food water that acts as a dispersing agent and solvent, and can be removed by drying
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free water
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food preservation method that requires low-pressure chilling under a vacuum, allowing moisture to form ice crystals slowly, which are evaporated into the gas phase fvia sublimation, without passing through the liquid phase
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freeze-drying
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naturally occuring sugars consisting of multiple units of sucrose joined to one, two, or three fructose molecules via glycosidic linkage to the fructose portion of the sucrose molecule
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fructooligosaccharides
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monosaccharide commonly found in fruits and other plant foods
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fructose (aka levulose or fruit sugar)
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the sweet, edible, fleshy seed-bearing or reproductive part of flowering plants
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fruit
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a food with demonstrable beneficial effects on health due to the presence of one or more biologically active components
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functional food
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arrangements of just a few atoms that create particular properties of their molecules
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functional groups
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monosaccharide that exists bound to another monosaccharide (glucose) in forming the structure of the disaccharide lactose
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galactose
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two-phase system in which a liquid is dispersed into a solid
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Gel
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protein that originates from heated collagen
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gelatin
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the formation of a gel from a cooled paste
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gelation (starch)
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the size, shape, and orientation of discrete food particles present in a food
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geometrical characteristics
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layer in a grain kernel that is rich in unsaturated fat, specific b vitamins (niacin, thiamin, and riboflavin), and iron
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germ
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the temperature at which a food polymer or ingredient molecules acheives transition to or from the amorphous glassy physiochemical state
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glass transition temperature (Tg')
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Ireggular polypeptide structures twisted into somewhat spherical shapes; examples include egg white albumen, myoglobin, and enzymes
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globular proteins
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monosaccharide used as the preferred body fuel
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glucose
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degree to which a food causes an increase in blood glucose
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glycemic effect
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polar lipids in foods, such as the emulsifier lecithin
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glycerophospholipids
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the splitting apart of glucose during anaerobic metabolism to maintain energy
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glycolysis
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the sweet portion of a tastant, consisting of AH and Beta units together with a third unit called gamma, to form a tripartite structure
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Glycophore
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enlargement and atrophy of the thyroid gland
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goiter
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toxicants found in cruciferous vegetables, responsible for the development of goiter in humans
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goitrogens
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Good Manufacturing Practices (acronym)
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GMP
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a small hard seed produced by plants that are grasses
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grain
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the direction and organization of muscle fibers in muscle held together by connective tissue into bundles, fine is more tender and has smaller bundles whereas coarse is tougher and has larger bundles
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grain (meat)
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method used to differentiate bacteria, with those having a thin cell wall and an outer membrane being classified as negative and those having a thick cell wall and no outer membrane being positive
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gram staining
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Additives that have been adequately shown to be safe in food prior to January 1, 1958, through either scientific procedures or experience based on common use in food
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GRAS substances
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Enzyme that catalyzes the production of cyclic guanosine monophosphate (CGMP) from guanosine triphosphate (GTP)
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Guanylate cyclase
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An expression relating egg weight to the height of the egg white
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Haugh Unit
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Amount of energy needed to speed up molecular motion to cause the temperature of one unit of mass to increase by 1 degree C
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heat capacity
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Condition that results in kidney failure, due to damage to the convoluted tubules of the kidneys; caused by toxins produced after infection by hemorrhagic E. coli serotypes
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Hemolytic uremic syndrome
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Condition that results in profuse bleeding due to inflammation of the large intestine; caused by infection with pathogenic bacteria such as E. coli O157:H7
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Hemorrhagic Colitis
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Manner by which cans are sealed by fusion, which means that they are completely sealed so that no gas can enter or escape the can
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Hermetic seal
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Microorganism that produces more than one compound, such as lactic acid and diacetyl, during fermentation
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Heterofermentor
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Process used to decrease the size of fat globules in milk
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Homogenization
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Plant flowers that impart bitterness and flavor in the fermentation of grains into beer
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Hops
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Use of heat in production of tomato paste to destroy pectinase enzyme, producing a thicker (higher viscosity) product
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Hot-break process
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A substance that attracts water within a food product, which may lower the product's water activity
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Humectant
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A stress placed on a microorganism that it must overcome to survive, grow, and reproduce in a food
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Hurdle
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Process by which water molecules surround and interact with solutes by acting as a solvent
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Hydration
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the forced addition of hydrogen atoms to the unsaturated bonds in an unsaturated fat
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hydrogenation
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a reaction in which a water molecules enters the region of the functional group of a larger molecule and splits it off
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hyrdolysis
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off-flavor resulting from chemical reactions that liberate free fatty acids by water hydrolysis and enzyme action
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hydrolytic rancidity
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the result of the oxidation of an unsaturated fatty acid
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hydroperoxide (ROOH)
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ability of a substance to attract moisture
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hygroscopicity
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food contaminants, or substancers that accidentally occur in a food product during its production, processing, or packaging
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indirect additives
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foodborne illness due to ingestion of food contaminated with large humbers of microorganisms that colonize the intestine and damage the intestinal lining
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infection
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a process that removes fatty acids from glycerol and causes their subsequent rearrangement or recombination into numerous configurations, most of which differ from the original fat molecule
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interesterification
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a foodborne illness due to the ingestion of food contaminated with microorganisms that have produced toxins in the food
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intoxication
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a foodborne illness due to the ingestion of bacteria that produce toxins once inside the small intestine
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intoxification
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a nondigestible frucooligosaccharide that functions as a soluble dietary fiber and a prebitoic
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inulin
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a mixture of glucose plus fructose produced by the hydrolysis of sucrose
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invert sugar
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a measure of the degree of unsaturation of a fat or oil
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iodine value
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the pH value at which a protein molecules loses its net electrical charge and is easily denatured and precipitated
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Isoelectric point (pI)
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a milk protein with antibacterial properties, as a natural defense to mastitis
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lactoferrin
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disaccharide composed of glucose bound to galactose
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lactose
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a type of beer with a pH of 4.2
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lager
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an insoluble dispersion derived from dyes, used to color the surface of foods or fat-based products, including chocolates
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lake
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production of gas by yeast fermentation or the production of gas caused by the reaction of an acid with baking soda, in batter and dough products that contributes to the volume acheived during baking and to the final aerated texture
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leavening
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edible seeds and pods of certain flowering plants, such as beans, lentils, soybeans, and peas
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legumes
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dose required to kill 50 per cent of the animals tested
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lethal dose (LD50)
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polysaccharides composed of fructose units produced by certain microorganisms
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levans
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fatty acid having two double bonds, part of the omega family of fatty acids
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linoleic acid
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fatty acid having three double bonds, belonging to the omega family of fatty acids
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linolenic acids
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food molecules that do not mix or dissolve in water, including all types of fats, oils, phospholipids, sterols, and waxes
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lipids
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enzyme present in soybeans that needs to be deactivated by heat, otherwise it creates objectionable "beany" off-flavors in soy proteins
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lipoxygenase
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foodborne illness caused by consumption of Listeria monocytogenes cells
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listerosis
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nutrients humans must consume in the largest amounts, including carbohydrate, lipid, and protein
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macronutrients
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the browning of foods as a result of a nonenzymatic sequence of chemical reactions involving sugars and amino acids
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Maillard browning
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nutritional imbalance, either too much or too little intake of essential nutrients or calories, resulting in poor health
|
malnutrition
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polysaccharide fragments derived from starch hydrolysis and defined as having a dextrose equivalent of less than 20
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maltodextrins
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disaccharide composed of two glucose units bonded together
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maltose
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water-in-oil emulsion made from various fat ingredients (e.g., animal fat, soy, or cottonseed oils) that are churned with cultured, pasteurized skim milk or whey
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margarine
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movement or migration of a liquid (such as frying oil) or a food component, either within one phase or between different phases, which is caused by physical conditions (i.e., concentration gradients) present in the liquid oil/food system
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mass transfer
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the condition of a fruit when it is picked at or just before the ripened stage
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maturity
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the first raw to regulate meat quality and safety, passed on june 30, 1906
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meat inspection act
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organism that cannot tolerate extremes of temperature
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mesophile
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the chemical reactions that take place within the human body
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metabolism
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CH3 group
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methyl
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small, spherical complexes that are products of lipid digestion, composed of monoglycerides, long-chain fatty acids, cholesterol, and phospholipids
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micelles
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organism that cannot survive in the presence of atmospheric levels of oxygen but requires more reduced oxygen conditions, typically 6% O2
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microaerophile
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nutrients the body requires in lesser amounts, including the vitamins and minerals
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micronutrients
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a processing technique used to reduce the particle size of fat replacers like proteins in order to create a creamy sensation in the mouth similar to fat
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microparticulation
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graphs of data that interrelate the water (moisture) content of a food with its water activity at a constant temperature
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water sorption isotherm
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single unit carbohydrate, also called a simple sugar
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monosaccharide
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perceived sensation of food by the epithelial lining within the oral cavity, which includes tactile sensation as well as thermal response
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mouthfeel
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toxic substances produced by molds
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mycotoxins
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protein pigment molecule that binds oxygen and provides color to red meat
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myoglobin
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poisoning from consumption of oysters and clams containin toxin produced by the dinoflagellate Ptychodiscus
|
neurotoxic shellfish poisoning
|
|
processing a fat with strong alkali solution to remove free fatty acids
|
neutralization
|
|
fruits in which postharvest ripening is not accompanied by increased respiration (e.g., grape, strawberry)
|
nonclimacteric fruits
|
|
homogeneous mixtures that exhibit no change in viscosity as the rate of shear (applied mechanical force) is increased
|
newtonian foods
|
|
proposed new regulatory category of food components that may be considered a food (in whole or in part) that provides health benefits beyond nutrition
|
nutraceutical
|
|
study of the nutrient substances in food, their contribution to health and siease, and the process by which the body digests, absorbs, and utilizes them
|
nutrition
|
|
method in which a food product is subjected to an alternating current passed through a salt brine
|
Ohmic heating (or resistance heating)
|
|
legumes that are higher in fat, such as soybeans, cottonseed, sesame seed, sunflower seed, and peanut seed
|
oilseeds
|
|
toxin produced by the dinoflagellate Dinophysis fortit, causing diarrhetic shellfish poisoning
|
Okadaic acid
|
|
perception of odors by nerve cells in the nasal passage or cavity
|
olfaction
|
|
complex carbohydrates of 10 or fewer (typically nonreducing) sugar units
|
oligosaccharides
|
|
type of unsaturated fatty acid; referring to the first double-bond position from the methyl end of the molecule
|
omega (#) fatty acid
|
|
excessive intake of one or more nutrients, which may lead to toxic response and overdose disease
|
overnutrition
|
|
the addition of oxygen in a chemical reaction
|
oxidation
|
|
off-flavor resulting from chemical reactions between unsaturated fatty acids and oxygen, producing hydroperoxides and their odorous breakdown products
|
oxidative rancidity
|
|
myoglobin derivative responsible for a bright red color
|
oxymyoglobin
|
|
an unstable, colorless gas used in the bottled water industry as a powerful oxidizer and a potent germicide
|
ozone
|
|
digestive juice secreted by the pancreas containing a mixture of two proteases, chymotrypsin and trypsin, which is useful in the production of protein hydrolyisates
|
pancreatin
|
|
poisoning caused by consumption of mussels, clams, and oysters containing toxin produced by the dinoflagellate Gonyaulax
|
Paralytic shellfish poisoning
|
|
a food preservation process that heats liquids to 160F (71C) for 15 seconds, or 143F (62C) for 30 minutes, to kill bacteria, yeasts, and molds
|
Pasteurization
|
|
the purest flour, selected from the purest flour streams released in the mill
|
patent flour
|
|
a short-chain demethylated derivative of pectinic acid associated with overripe fruit
|
pectic acid
|
|
polysaccharide found in many fruits, composed of galacturonic acid molecules
|
pectin
|
|
a measure of lipid oxidation, using potassium iodide, to assess an oil's quality
|
peroxide value (PV)
|
|
the hydrogen ion concentration, expressed on a logarithmic scale, of the free or dissociated hydrogen ions in a product
|
pH
|
|
gray-green and olive-green degradation product of chlorophylls a and b, respectively
|
pheophytin
|
|
salts of phosphoric acid (H3PO4)
|
phosphates
|
|
type of fat that contains phosphorus as well as fatty acid residues in its structure
|
phospholipid
|
|
organism that requires energy in the form of light to live
|
phototroph
|
|
bone, metal, plastic, and any other foreign material that can cause damage to the consumer upon ingestion
|
physical hazards
|
|
four states that characterize the movement of water in food upon food polymers and ingredients
|
physiochemical states:
1) crystalline 2) liquid 3) amorphous rubbery 4) amorphous glassy |
|
plant-derived chemical that is biologically active and thought to function in the body to prevent certain disease processes; considered nonnutritive
|
phytochemical
|
|
the physical property of a fat that describes its softness at a given temperature
|
plasticity
|
|
substance that lowers the glass transition temperature when added to a polymer food system
|
plasticizer
|
|
method in which concentrated egg white is sprayed onto metal plates after fermentation and dried at 45-50C (113-122F) for a minimum of 48 hours to produce egg white crystals
|
plate drying
|
|
enzyme that causes softening in tomatoes
|
polygalacturonase
|
|
high molecular weight molecule created by the repetitive reaction of hundreds or thousands of low molecular weight units
|
polymer
|
|
the property of a fat such as cocoa butter that can exist in multiple crystal forms depending upon conditions of tempering and crystallization
|
polymorphism
|
|
any polymer that is comprised solely of straight-chain hydrocarbon units ("olefins") of covalently bonded carbon and hydrogen atoms
|
polyolefin
|
|
polyhydric alcohol counterparts of the sugars maltose, mannose, sucrose, and xylose called maltitol, mannitol, sorbitol, and xylitol
|
polyols (sugar alcohols)
|
|
complex carbohydrates, long chain-like linkages of sugar units
|
polysaccharides
|
|
substances that promote the growth of probiotic bacteria
|
prebiotics
|
|
repeatability of a test result
|
precision
|
|
substance that functions to maintain or preserve a food product's freshness
|
preservative
|
|
mechanical squeezing of oil from oilseeds
|
pressing
|
|
covalently bonded backbone chain of C-C-N-C-C-N atoms in sequence derived from amino acids joined by polypeptide bonds
|
primary protein structure
|
|
substances that the FDA or USDA had determined were safe for use in specific foods prior to the 1958 amendment, such as sodium nitrite and potassium nitrite
|
prior-sanctioned substances
|
|
bacterial organisms believed to be beneficial to health
|
probiotics
|
|
microorganisms with no nucleus, including bacteria
|
procaryotes/ prokaryotes
|
|
used to prevent disease or minimize the probability of disease
|
prophylactic
|
|
the practice of combining specific nonmeat and nondairy foods to create a high-quality protein meal
|
protein complementing
|
|
a protein breakdown product obtained via enzyme or chemical (acid, alkali) action
|
protein hydrolysate
|
|
nonmethylated galacturonic acid polymers found in immature fruit
|
protopectin
|
|
toxic mushroom poisoning that affects the liver and kidneys
|
protoplasmic poisoning
|
|
single-celled eucaryotes
|
protozoa
|
|
instrument used to measure dry bulb and wet bulb temperatures
|
psychrometer
|
|
"cold-loving" organisms that thrive in cold environments
|
psychrophiles
|
|
juices that flow from the meat, as water, soluble material, and extracellular fluid
|
purge
|
|
compound produced by the decarboxylation of ornithine by certain microorganisms
|
putresceine
|
|
toxic compounds found in eomfrey, herbal teas, tomatoes, potatoes, and eggplant
|
pyrrolizidine alkaloids
|
|
doses above 10 kGy, such as 20 to 30, which can sterilize a food product, and considered a high processing dose
|
rapdapperization
|
|
the emission and propagation of energy through matter or space by electromagnetic disturbances called photons
|
radiation
|
|
dose of irradiation less than 1.0 kGy, considered a low processing dose
|
radicidation
|
|
the international symbol for radiation
|
radura
|
|
sugars containing the aldehyde or ketone carbonyl group; they function as reducing agents
|
reducing sugars
|
|
the gain of hydrogen in a chemical reaction
|
reduction
|
|
removal of impurities from an extracted fat or oil
|
refining
|
|
cooling process to slow the rates of reactions in foods, to prolong their storage
|
refrigeration
|
|
ratio of the amount of water present in air to the maximum amount of water the air could contain if fully saturated with water
|
refrigeration
|
|
heating of fatty meat scraps in water, which allows the fat to melt and rise to the surface to be separated from the tissue and water
|
rendering
|
|
enzyme used to coagulate milk, derived from the gastric juice of the fourth stomach of calves
|
rennin or rennet
|
|
polymer in the form of small, individual pellets that are manufactured via melting and extrusion into plastic packaging sheets
|
resin
|
|
the biological oxidation of organic molecules to produce energy plus carbon dioxide and water, which plays an essential role in postharvest fruit and vegetable ripening and quality
|
respiration
|
|
using a chamber with steam valve jets that can be set to allow steam to enter the chamber for precise temperature control, used to heat sealed cans to destroy bacteria and spores
|
retort processing
|
|
result of heating and cooling starch in water, with reassociation of especially amylose polymers into an ordered structure
|
retrogradation
|
|
inhalation of air carrying volatile food odorants already present in the mouth after a food item is tasted
|
retro-inhalation
|
|
a membrane separation system that allows certain components within a fluid food to pass more easily through the membrane
|
reverse osmosis
|
|
mild off-flavor developed by refined oils that have become exposed to oxygen
|
reversion flavor
|
|
science that is concerned with the flow and deformation characteristics of food materials
|
rheology
|
|
the optimum or peak condition of flavor, color, and texture for a particular fruit
|
ripeness
|
|
an alternative sweetener that was removed from the GRAS list in 1972
|
Saccharin
|
|
disease caused by consuming bacterial cells of the genus salmonella
|
salmonellosis
|
|
fatty acid chain that does not contain any carbon-to-carbon double bonds
|
saturated fat
|
|
class of 12 toxins produced by the dinoflagellate Gonyaulax, responsible for paralytic shellfish poisoning
|
Saxitoxins
|
|
Poisoning caused by ingestion of histamine produced by bacteria living in scombroid fish
|
scombroid poisoning
|
|
unit of measure of the hotness of chiles
|
scoville heat unit
|
|
hydrogen bonding between -NH- and C=O groups above and below polypeptide helical structure, resulting in areas of regular, repeating patterns such as an alpha-helix or beta-sheet
|
secondary structure of protein
|
|
a functional grain ingredient obtained by milling hard wheat grains, and especially useful in the processing of pasta
|
semolina
|
|
quality decline in stored, respiring fruits and vegetables that occurs after harvesting; the phase associated with deterioative process, leading to aging and death of tissue, and with quality decline in fruits
|
senescence
|
|
additives that act to combine with metal elements, such as copper and iron, to inhibit the development of off-flavors and odors due to oxidation
|
sequestrants
|
|
the relative motion of one surface with respect to another surface in parallel to it, which creates a zone of shearing action on any subtance (fluid or solid) located between the moving surfaces
|
shear
|
|
crustaceans with a hard upper shell and a soft under shell or mollusks with two enclosing shells
|
shellfish
|
|
tempearture at which smoke emanates continuously from the surface of a lipid heated under standard conditions
|
smoke point
|
|
two-phase system in which a solid is dispersed into a liquid
|
sol
|
|
proportion of solid fat crystals to liquid oil in a food lipid sample at a particular temperature
|
solid fat index
|
|
fiber that can be dispersed in water and in general delay intestinal transit time; examples are oat bran, guar gum
|
soluble fiber
|
|
a recombinant bovine somatotropin (BST) product for increasing milk production in dairy cows
|
sometribove
|
|
the ratio of the heat capacity of a material to that of water
|
specific heat
|
|
the loss of food quality as a result of specific biological, chemical, and physical changes
|
spoilage
|
|
rigid, thickened starch and water mixture that has the properties of a solid
|
starch gel
|
|
a chemical reaction between carbonyl compounds and proteins to form flavor and aroma compounds
|
Strecker degradation
|
|
disaccharide composed of one glucose molecule attached to one fructose molecule
|
sucrose
|
|
highly reactive derivative of oxygen
|
superoxide radical
|
|
additives that act as wetting agents, lubricants, dispersing agents, and emulsifiers, by affecting the surface tension of materials present in food systems
|
surfactants
|
|
increased tendency to release water from a gel
|
syneresis
|
|
molecules that possess the primary sensory characteristics of sweet, bitter, salt, and sour as sensed by the tongue
|
tastants
|
|
the manipulation of temperature to heat and cool the sample into the desired stable beta crystal form (as in cocoa butter)
|
tempering
|
|
substance that causes abnormal fetal development and birth defects
|
teratogen
|
|
a group of compounds that include a variety of lipid flavor molecules from plants, such as limnolene and citral
|
terpenoids
|
|
compound originating from tropical plants that has been calculated to be 3,000 times sweeter than sucrose
|
thaumatin protein
|
|
organisms that prefer high temperatures
|
thermophiles
|
|
plastic material that can be melted and resolidified without degradation
|
thermoplastic
|
|
compounds containing the SH group
|
thiols
|
|
measure of the total acidity in a sample, both as free hydrogen ions and as hydrogen ions still bound to undissociated acids
|
titratable acidity
|
|
the predominant initial armoa or flavor characteristic for a substance
|
top note
|
|
a process of moisture loss through pores in fruit tissue
|
transpiration
|
|
sugar that sequesters water for plant cells, allowing them to survive when water is not available
|
trehalose
|
|
esters of glycerol and three fatty acids
|
triglycerides or triacylglycerols
|
|
condition in which consumption of muscle tissue, or meat, contaminated with cysts of the roundworm Trichninella spiralis results in germination of the cysts inside the body resulting in severe muscle pain, diarrhea, vomiting, and fever
|
Trichinosis
|
|
phospholipid molecule derivative produced by fish or bacterial enzymes, which results in a strong fishy odor
|
trimethylamine
|
|
the structural rigidity of plant cells due to water content, an important factor in determining the texture of fruit and vegetables
|
turgor
|
|
detection of a false difference, which means concluding that a difference exists when there is none
|
Type I error
|
|
missing a difference, and concluding that a difference does not exist when there is none
|
type II error
|
|
dietary deficit of one or more nutrients, resulting in deficiency diseases
|
undernutrition
|
|
fatty acid chain that contains carbon-to-carbon double bonds
|
unsaturated fat
|
|
the outermost orbital (or high-energy level) in which electrons occur
|
valence shell
|
|
pressure exerted by a vapor in equilibrium with the solid or liquid phase of the same substance; the partial pressure of the substance in the atmosphere above the solid or liquid
|
vapor pressure
|
|
herbaceous plant containing an edible portion such as a leaf, shoot, root, tuber, flower, or stem
|
vegetable
|
|
toxins produced by enterohemorrhagic serotypes of E. coli
|
verocytotoxins
|
|
principal parameter that characterizes the flow properties of foods; the friction within a fluid that prevents it from flowing freely
|
viscosity
|
|
an unpleasant, stale taste in re-heated meats
|
warmed-over flavor
|
|
the availability of water molecules to enter into microbial, enzymatic, or chemical reactions
|
water activity
|
|
esters of fatty acids in even-numbered long carbon chain alcohols, occurring in nature as low melting point solids that coat plant leaves and fruits
|
waxes
|
|
a component of milk, containing unique proteins: lactalbumin, lactoglobulin, lactoferrin, as well as: lysozyme, and lactoperoxidase
|
whey
|
|
low-temp treatment of olis to eliminate short-chain or highly unsaturated triglycerides
|
winterizing
|
|
the liquid resulting after mashing of malted barley and cereal grains in the manufacture of beer
|
wort
|
|
a type of fungus, unicellular in structure, that does not grow in the form of mycelia but rather as single cells that are spherical or oval
|
yeast
|