Food Science Glossary
hormone which controls blood glucose levels; insufficient insulin production can cause diabetes
naturally occurring sugars present in the cells of foods
sweet liquid mixture of glucose and fructose, produced when sucrose is broken down
amount of grams of iodine absorbed by 100g of substance; often used to calculate the level of unsaturated fatty acids
preserving food by exposing food to radioactive sources to kill pathogens, with limited impact on appearance and quality
collagen (a form of protein) made from the fish organ used to accelerate the clarifying of wine and beer.
pH value at which a molecule becomes neutral, due to the balance of positive and negative charges across its side chains