Translation glossary: Dictionary of Food Science and Technology; English to English

Creator:
Filter
Reset
Showing entries 1-50 of 75
Next »
 
AASAbbreviation for atomic absorption spectroscopy 
English
AbsorbentsMaterials or substances that are capable of absorption. Uses of absorbents include incorporation within food packaging (to absorb oxygen as a preservation technique, to control humidity, and to manage aroma and flavour problems in packaged foods) and for purification of foods and beverages, such as drinking water and liquid foods. 
English
AcceptanceThe willingness to regard the quality of a food as satisfactory. 
English
AcidityThe degree to which a substance or solution is acidic, being dependent upon the concentration of hydrogen ions. Level of acidity is expressed using pH. 
English
AdjuvantsIngredients added to a mixture to improve the effectiveness of the primary ingredient. For example colour adjuvants are used to enhance food colour. 
English
ADPAbbreviation for adenosine diphosphate 
English
AlmondsOne of the most widely grown type of nuts. Produced on the tree Prunus dulcis (syn. P. amygdalus, Amygdalus communis). Sweet almonds (P. dulcis var. dulcis) are grown for their edible nuts which are important ingredients in many confectionery products, such as marzipan, macaroons and sugar almonds. Bitter varieties (P. dulcis. var. amara) are cultivated for their almond oils, which are used as flavourings. 
English
AloePlants of the genus Aloe (family Lilaceae), such as Aloe vera. Used in the manufacture of foods, beverages, and pharmaceutical and cosmetic products due to their characteristic flavour, aroma and biological activity (attributed mainly to the presence of aloins). 
English
Amino sugarsGeneral term for sugars substituted with an amino group at the carbon-2 position. Examples of amino sugars include galactosamine, glucosamine and furosine, an important indicator of Maillard reaction in dairy products 
English
Animal foodsFoods derived from sources in the animal kingdom. Examples include aquatic foods (sea foods and aquaculture products), dairy products, eggs and egg products, animal fats, insect foods, meat and meat products, and other animals such as worms (earthworms) 
English
Animal proteinsProteins that are derived from animal sources such as meat, fish, eggs and dairy products. 
English
Apple ciderUsed in the US to refer to unfermented apple juices. In the UK, an alternative name for cider. 
English
Apple juicesFruit juices extracted from apples (Pyrus malus, syn. Malus domestica). Commonly consumed as beverages, but may be fermented to cider or used in manufacture of apple brandy. 
English
Apple mustsAlternative term for apple juices, especially those to be fermented in manufacture of cider. 
English
Apple peelOuter skins of apples; used as a source of apple pectins 
English
Apple pureesThick, smooth preparations made from cooked, strained apples. Used in products such as infant foods and apple sauces. 
English
Apple vinegarVinegar made using apples as the starting material. Similar to cider vinegar. 
English
Apple winesAlternative term for cider. 
English
Apricot juicesFruit juices extracted from apricots (Prunus armeniaca). 
English
Apricot nectarsFruit nectars prepared by addition of water and/or sugar to apricot juices. 
English
Apricot winesFruit wines manufactured by alcoholic fermentation of mashes prepared from apricots (Prunus armeniaca). 
English
AquacultureProduction of aquatic organisms under controlled or semi-controlled conditions; mainly for food purposes. A wide range of aquaculture products, including farmed fish, farmed shellfish, aquatic plants and algae are produced commercially across the world. 
English
Aquatic foodsFoods derived from aquatic organisms, including fish, shellfish, aquatic plants and algae. 
English
Arabic breadFlat round bread composed of yeastsleavened dough which, when baked, is easily split to makesandwiches. Also known as pita bread. 
English
ArabinoseMonosaccharide of five carbon atoms (pentoses) found predominantly in plants as a component of complex polysaccharides, such as gums and pectins. 
English
Arachidic acidOne of the saturated fatty acids with 20 carbon atoms. Occurs at low concentrations in a wide range of fats,oils and tissue lipids. 
English
ArginineOne of the basic amino acids, present in most food proteins and essential in the human diet. 
English
Artificial colorantsColorants which have been manufactured synthetically, as opposed to those extracted from natural sources (natural colorants). Tend to be less expensive and have better colour intensity, uniformity and stability than natural colorants. Examples include azo dyes and FDC colours. 
English
Artificial sweetenersSynthetic non-nutritive sweeteners, also known as high-intensity sweeteners, usually many times sweeter than sucrose. Examples include aspartame, saccharin, sucralose, acesulfame K and alitame. Widespread applications include low calorie foods, soft drinks and sugar free foods. 
English
Aseptic processingHigh-temperature, short-time process which results in products with improved texture, colour, flavour and nutritional values compared with conventional canning. This technology involves filling of pre-sterilized containers with a commercially sterile cooled product, followed by aseptic hermetic sealing with a pre-sterilized closure in an atmosphere free of microorganisms 
English
AstringencyA sensation of dryness in the mouth combined with roughening of the oral epithelium and puckering of the muscles of the face and cheeks. It is induced by foods containing chemicals such as tannins and other polyphenols,acids and aluminium salts. Sensory perception of astringency has been attributed to binding of tannins to salivary proteins 
English
AuthenticityThe genuineness of foods and beverages; can be with respect to various factors, such as ingredient content, processing methods and geographical origin. For certain foods and beverages, labelling schemes have been implemented to indicate authenticity. A range of methods is used to test authenticity depending on the potential method of adulteration. 
English
AutoclavesStrong containers employed in processes using high pressures and temperatures, e.g. steam sterilization. 
English
awThe symbol for water activity, which is a measure of the water vapour generated by the moisture present in a hygroscopic product. It is defined as the ratio of the partial pressure of water vapour to the partial pressure of water vapour above pure water at the same temperature. In foods, it represents water not bound to food molecules. Level of unbound water has marked effects on the chemical, microbiological and enzymic stability of foods. 
English
AyuA fish species (Plecoglossus altivelis) distributed in western North Pacific waters that regularly migrates between the sea and freshwater; some forms remain in lakes and rivers for long periods. Ayu are cultured in several Asian countries and their flesh flavour is highly regarded. Usually marketed fresh and consumed fresh, fried and grilled. 
English
Baby cornSmall ears of immature corn, generally harvested between 2 days before and 3 days after silking. Baby (dwarf) corn is sold fresh or canned and generally measures around 4-9 cm in length and 1-1.5 cm in diameter. Popular in Oriental cuisine. 
English
BactericidesBiological, chemical or physical agents that kill bacteria, but not necessarily their endospores. Include formaldehyde, peracetic acid, hydrogen peroxide and activated carbon. 
English
BaguettesSmall narrow loaves of crusty bread containing little or no shortening. Often used to make sandwiches. 
English
BakeriesFacilities in which bakery products are manufactured. Also refers to retail outlets in which bakery products are sold. 
English
Bakers confectioneryAlternative term for bakery products, especially those of a sweet nature, e.g. cakes. 
English
Bakery additivesIngredients used in making bakery products with the aim of prolonging shelf life or improving the quality of the finished products. Include humectants, antifoaming agents, antistaling agents, crumb softeners and texture improvers. 
English
Barley fibreRich source of ȕ-glucans. Used in foods as source of dietary fibre, and in thickeners, viscosity stabilizers and improvers. Also added to animal feeds. Demonstrates hypocholesterolaemic activity and antihypertensive activity. May reduce risk of cardiovascular diseases and improve glucose metabolism. 
English
BasilHerb obtained from the genus Ocimum. The main varieties used in cooking are sweet basil (O. basilicum) and bush basil (O. minimum). Flavour of the fresh leaves has been likened to a blend of liquorice and cloves, while dried leaves are more lemony and less pungent. Much used in Italian cuisine (particularly tomato-based dishes) and a key ingredient of pesto. 
English
Basmati riceA premium long grain variety of rice which has a fragrant aroma and flavour. Cultivated mainly in the Himalayan foothills of India and Pakistan. White, brown and easy cook basmati rices are available. 
English
BeerAlcoholic beverages manufactured by alcoholic fermentation of worts using either top or bottom fermenting brewers yeasts. The malt is commonly barley malt, but other malt types, including wheat malt or sorghum malt may be used. Nonmalted cereals or other brewing adjuncts may be used in combination with the malt. Beer is commonly, but not always, flavoured with hops. 
English
Beermaking, Beer manufactureAlternative term for brewing. 
English
BeeswaxYellow-coloured substance secreted by bees to make honeycombs. Solid, but easily moulded when warm. Consists of esters, cerotic acid and hydrocarbons. Used to make edible wax coatings for foods and edible films. Aqueous extracts may be used as flavourings. 
English
BerriesName commonly applied to various small, juicy, stone-less fruits. Include strawberries, bilberries and loganberries. In a botanical sense, the term relates to fruits having a pulpy edible part containing one or more seeds, such as cranberries, grapes and bananas. 
English
BeveragesLiquids intended for drinking. Types include alcoholic beverages, soft drinks, teas, coffee, cocoa beverages, dairy beverages, health beverages, fruit beverages, soy beverages and drinking water. 
English
Bio foodsTerm used to describe biotechnologically derived foods or functional foods 
English
Next »
All of ProZ.com
  • All of ProZ.com
  • Term search
  • Jobs
  • Forums
  • Multiple search