Tag Archives | Nutrition

ACCELERATED FREEZE-DRYING

Method used for food preservation. Food is quickly frozen and subjected to radiant heat in the vacuum to remove all moisture through sublimation.

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ACCEPTABLE DAILY INTAKE

Amount of a substance in food or drinking water that can be safely ingested on a daily basis. Amount that doesn't produce health risk. It usually refers to food additive and pesticides. It is expressed in miligram (of substance) per kilogram of body weight.

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ACETIC ACID

Ethanoic acid; organic compound with the chemical formula CH3CO2H. Widely used in industrial chemical, in the production of cellulose acetate for photographic film and polyvinyl acetate for wood glue, synthetic fibres and fabrics.

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ACIDITY REGULATOR

pH control agents. Food additives added to change or maintain pH. Indicated by certain E numbers on the food label.

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ADDITIVE

Substances that preserve flavor or enhance the taste and appearance of the food. Oldest additives are salt, vinegar, sulfur dioxide; their number drastically increased in the 20th century. They may be naturally derived or synthetically produced. Additives are assigned with specific E numbers, that can be found on the food labels.

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AERATION

The process of exposing solid and liquid materials to air. It can be used for purification (oxidation of blood during respiration) or in food industry for the removal of unpleasant odors (aeration of milk).

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AEROBIC PLATE COUNT

Microbiological test that counts total number of aerobic bacterial colonies formed after 48 h long exposure to the open air.

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AGAR AGAR

A gelatinous substance derived from red algae. It consists of polysaccharide agarose and smaller molecules called agaropectin. Boiling turns the polysaccharide in the gelatinous substance. It is used as an ingredient in desserts, as a medium for growth of various microbiological cultures, as a laxative, substitute for gelatin (used by vegetarians), as a fruit preservative...

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AGEING

Changes in properties of food that happen during time. Taste of some wines or cheeses can improve over a period of time. Changes can happen spontaneously or be result of different physical or chemical actions.

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AGGLOMERATION

Collecting in a mass. Process of heaping.

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