Flashcards: Food science

A functional food is a food given an additional function (often one related to health-promotion or disease prevention) by adding new ingredients or more of existing ingredients.

The Codex Alimentarius (Latin for "Food Code") is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations relating to foods, food production, and food safety.

The Maillard reaction (/maɪˈjɑːr/ my-YAR; French pronunciation: ​[majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its desirable flavor.

Miraculin is a natural sugar substitute, a glycoprotein extracted from the fruit of Synsepalum dulcificum.

Fermentation is a metabolic process that converts sugar to acids, gases, or alcohol.

Pasteurization or pasteurisation is a process that kills microbes (mainly bacteria) in food and drink, such as milk, juice, canned food, and others.

Food engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries.

Putrefaction is the fifth stage of death, following pallor mortis, algor mortis, rigor mortis, and livor mortis.

A retort pouch is a type of food packaging made from a laminate of flexible plastic and metal foils.

Water activity or aw is the partial vapor pressure of water in a substance divided by the standard state partial vapor pressure of water.

Acesulfame potassium (ace-SUHL-faym), also known as acesulfame K (K is the symbol for potassium) or Ace K, is a calorie-free sugar substitute (artificial sweetener), and marketed under the trade names Sunett and Sweet One.

Degrees Brix (symbol °Bx) is the sugar content of an aqueous solution.

Flavor, or flavour (see spelling differences), is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell.

Phytic acid (known as inositol hexakisphosphate (IP6), inositol polyphosphate, or phytate when in salt form), discovered in 1903, a saturated cyclic acid, is the principal storage form of phosphorus in many plant tissues, especially bran and seeds.

Inverted or invert sugar syrup is a mixture of glucose and fructose; it is obtained by splitting the disaccharide sucrose into these two components.

Thaumatin is a low-calorie sweetener and flavour modifier.

Aspartame-acesulfame salt is an artificial sweetener marketed under the name Twinsweet.

Nima is a portable device used to measure the gluten content of food.

Food Technology is a branch of food science that deals with the production processes that make foods.

Liquefaction is a term used in materials sciences to refer to any process which either generates a liquid from a solid or a gas, or generates a non-liquid phase which behaves in accordance with fluid dynamics.

Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms.

Paprika oleoresin (also known as paprika extract) is an oil-soluble extract from the fruits of Capsicum annuum or Capsicum frutescens, and is primarily used as a colouring and/or flavouring in food products.

Nutrigenomics is a branch of nutritional genomics and is the study of the effects of foods and food constituents on gene expression.

Human nutrition refers to the provision of essential nutrients necessary to support human life and health.