Food Science Glossary
| Term | Definition |
|---|---|
| Polysaccharide |
complex carbohydrate formed by long chains of monosaccharide units, joined together by glycosidic bonds |
| Prandial |
relating to eating a main meal |
| Prebiotic |
indigestible plant component whose consumption promotes growth of beneficial bacteria in the large intestine |
| Preservative |
extends the shelf life of a food product by inhibiting microbial growth |
| Protein |
one of the main types of macronutrient; made up of chains of amino acids |
| Raising agents |
also called leavening agents, substances that promote volume increase by aeration eg yeast, baking soda |
| Rancidity |
caused by fat oxidation; primarily occurs with unsaturated fats and produces unpleasant odours and flavours |
| Rennet |
complex set of enzymes used in cheesemaking and usually derived from a calves' stomach-lining |
| Retrogradation |
realigning of amylose and amylopectin chains during cooling of a gelatinised starch mixture to a crystalline structure |
| Rheology |
study of the food behaviour when force is applied; deformation of solid or flow of liquid. Impacts food texture, equipment and packaging |
| Riboflavin |
Vitamin B2; found in eggs, vegetables and meats |
| Salmonella |
genus of bacteria that can cause food poisoning. Poor hygiene practice can lead to salmonella infections |
| Saturated fat |
fatty acid molecules with no double bonds between carbon atoms; it is solid at room temperature |
| Sensory |
relating to the five basic senses: hearing, touch, taste, sight and smell |
| Solanine |
heat-stable toxin which can cause neurological disorders. Found in sprouting potatoes, tomatoes and aubergine |
| Spray drying |
food processing method used to produce a powdered product from a liquid, eg milk and coffee powders |
| Stabiliser |
food additive that helps with structure stability, typically seen in salad dressing to stop oil and water separating |
| Starch |
polysaccharide made up of many glucose molecules, joined via glycosidic bonds; contains amylose and amylopectin |
| Starch retrogradation |
process where amylose and amylopectin chains, in cooked, gelatinised starch, reassociate forming more ordered structures |
| Sterilisation |
process for eliminating microbes from foods eg bacteria, moulds, viruses |