By W.A. Gould (Auth.)
This paintings is a definitive checklist of foodstuff abbreviations, phrases, terminologies and acronyms compiled and edited via Wilbur A. Gould, Ph.D., who has drawn from his final 50 years of lively paintings within the meals industries to assemble the main entire record of nutrients phrases released in ebook form.
This A-Z directory, that is double the dimensions of the former version, is a needs to reference for all foodstuff processors, nutrients technologists, meals executives and revenues members. additionally integrated are 26 convenient reference tables and charts for the nutrition undefined, a few of that are: Avoirdupois to Metric; Moisture content material; clean fruit and veggies; pH values of a few canned meals; criteria display sizes; Approximate shelf lifetime of canned fruit and greens; Temperature conversions; universal foodborne illnesses because of chemical substances and metals; Dew aspect and sweating of cans, and so on
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Are served in a decorative manner with the diners serving themselves and eating either standing up or seated informally. - Bukava A nut-filled, thin-layered (as many a s 30 layers) pastry flavored with butter and honey. Bulb Crops - Chives, Garlic, Leek, Onions, and Shallots. - Bulgar Cracked wheat that has been partially cooked and then toasted. Burnt flavor. - A look of char and/or smell of smoky odor or tar 38 GLOSSARY FOR THE FOOD INDUSTRIES - c Chart A type of attribute control chart that helps monitor the number or count of defects item by item, or by inspection units, in a production run.
A substance that undergoes no chemical change itself, but which accelerates or affects chemical reactions. - Catalyst A substance that speeds up a reaction without undergoing any permanent chemical change. Catechol- An enzyme found in plant tissues. Cation - Positively charged ion, such as Potassium. 44 GLOSSARY FOR THE FOOD INDUSTRIES - Cause and Effect Diagram And Cards One of the seven Tools of Quality commonly referred to a s the "fish bone" chart. It is a simple means of breaking down the Four M's (Manpower, Materials, Methods, and Machinery) into the many components for further evaluation by given committees.
The leaves may be used for garnishing and the dried seeds are used a s a spice. - Anthocyanins Pigments (violet, red and blue) found naturally in many fruits. These pigments may cause internal can corrosion. - Anthoxanthins Yellow to orange-red pigments present in many plant materials. - Antibiotic A substance that inhibits the growth of microorganisms usually produced by other organisms such as penicillin. - Anticaking Agent Substance used in many salts and powders to keep them free-flowing. - Antifoamer Liquid of low intrinsic surface tension that prevents formation of a foam.