By W.A. Gould (Auth.)
This paintings is a definitive checklist of meals abbreviations, phrases, terminologies and acronyms compiled and edited by means of Wilbur A. Gould, Ph.D., who has drawn from his final 50 years of energetic paintings within the nutrients industries to assemble the main complete record of nutrients phrases released in e-book form.
This A-Z directory, that's double the dimensions of the former version, is a needs to reference for all meals processors, foodstuff technologists, foodstuff executives and revenues members. additionally integrated are 26 convenient reference tables and charts for the meals undefined, a few of that are: Avoirdupois to Metric; Moisture content material; clean vegatables and fruits; pH values of a few canned meals; criteria monitor sizes; Approximate shelf lifetime of canned fruit and greens; Temperature conversions; universal foodborne illnesses attributable to chemical compounds and metals; Dew aspect and sweating of cans, and so on
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Additional resources for Glossary for the Food Industries
Calories are sup- plied by carbohydrates, fat and protein. Calories from fat are obtained by multiplying grams of fat by 9. Calories from carbohydrates and protein are obtained by multiplying grams of carbohydrates or protein by 4. Can, Sanitary - Full, open-top can. The can may be drawn or manufactured all in one piece or it may have a double seamed bottom, thus a two piece container. The lid, cover, or top end is double seamed after filling. The following terms and definitions are used with the metal container and the sealing of same: Body - The principal part of a container, usually the largest part in one piece comprising the sides.
Bitter - A basic taste response, usually harsh and acrid. Blackened - A term used in cooking invented by Chef Bisque Paul Prudhomme. It is the coating of meat, fish, etc. with spices and herbs and quickly cooked in a white-hot cast iron skillet. - BIanc A mixture of water and flour in which various substances such a s white meat and certain light colored vegetables are added. - Blanch (Scald) A unit process designed to loosen skin (peel) or feathers, inactivate enzyme(s), set or fix color, remove occluded air, and remove earthy odors.
Cooking - Preparation of food by exposure to heat, that is, baking, boiling, frying, microwaving, roasting, etc. - Copper A mineral that assists with iron storage and helps release iron to form red blood cells. Copper helps keep bones, blood vessels and nerves healthy. It is an optional statement on nutrition labels unless added a s a nutrient supplement. - Shell or shell dish for baking and serving foods. Coriander - A spice from the seed of cilantro. Used in Coquille baking, confections and pickling.