Term
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Definition
| the amount of heat required to raise the temperature of 1 gram of a substance 1 degree C |
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Definition
| the temperature at which a substance converts from a liquid to a solid state |
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Definition
| the amount of energy in kcalories per gram absorbed or emitted as a substance undergoes a change in state (liquid/solid/gas) |
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Definition
| the amount of heat required to convert a liquid to a gas |
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Term
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Definition
| to separate or settle out of a solution |
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Term
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Definition
| a procedure in which pure liquid is obtained from a solution by boiling, condensation, and collection of the condensed liquid in a separate container |
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Term
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Definition
| a solvent containing particles that are too large to go into solution, but not large enough to precipitate out |
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Term
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Definition
| a mixture in which particles too large to go into solution remain suspended in the solvent |
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Term
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Definition
| a liquid dispersed in another liquid with which it is usually immiscible (incapable of being mixed) |
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Term
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Definition
| a partial gel in which only some of the solid particles colloidally dispersed in a liquid have solidified |
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Term
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Definition
| to separate a neutral molecule into electrically charged ions |
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Term
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Definition
| an electrically charged ion in a solution |
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Term
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Definition
| measures the degree of acidity or alkalinity of a substance, with 1 the most acidic, 14 the most alkaline, and 7 neutral |
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Term
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Definition
| a chemical reaction in which water (hydro) breaks (lysis) a chemical bond in another substance, splitting it into two or more new substances |
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Term
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Definition
| measure the amount of available (free) water in foods. Water activity ranges from 0 to the highest value of 1.00, which is pure water |
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Term
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Definition
| the movement of a solvent through a semipermeable membrane to the side with the higher solute concentration on both sides of the membrane |
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Term
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Definition
| the pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane |
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Term
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Definition
| a protein that catalyzes (causes) a chemical reaction without itself being altered in the process |
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Term
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Definition
| a chemical term to describe an aromatic (circular) ring attached to one or more hydroxyl (OH-) groups |
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Term
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Definition
| the ratio of polyunsaturated fats to saturated fats. The higher the P/S ratio, the more polyunsaturated fats the food contains |
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Term
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Definition
| a term describing "water-fearing" or non-water-soluble substances |
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Term
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Definition
| a digestive juice made by the liver from cholesterol and stored in the gall bladder |
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Term
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Definition
| naturally occurring substances in plants that help block absorption of cholesterol from the digestive tract |
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Term
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Definition
| the irreversible process in which the structure of a protein is disrupted, resulting in partial or complete loss of function |
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Term
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Definition
| the clotting or precipitation of protein in a liquid into a semisolid compound |
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Term
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Definition
| a substance that is acted upon, such as by an enzyme |
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Term
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Definition
| capable of acting chemically as either acid or base |
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Term
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Definition
| the reaction between a sugar (typically reducing sugars such as glucose/dextrose, fuctose, lactose, or maltose) and a protein (specifically the nitrogen in an amino acid), resulting in the formation of brown complexes |
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Term
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Definition
| a reaction in which an enzyme acts on a phenolic compound in the presence of oxygen to produce brown-colored products |
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Definition
| molecules capable of evaporating like a gas into the air |
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Definition
| relating to the sense of smell |
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Definition
| relating to the sense of taste |
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Term
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Definition
| the combined sense of taste, odor, and mouthfeel |
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Definition
| describe's a food's firmness or thickness |
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Term
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Definition
| a sensory phenomenon characterized by a dry, puckery feeling in the mouth |
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Term
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Definition
| the ability to feel a food's chemical properties such as cool mints or hot chili peppers |
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Term
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Definition
| a diet-planning tool that "groups" foods together based on nutrient and kilocalorie content and then specifies the smount of servings a person should have based on their recommended kilocalorie intake |
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Term
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Definition
| a compound that inhibits oxidation, which can cause deterioration and rancidity |
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Term
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Definition
| a food or beverage that impacts a physiological benefit that enhances overall health, helps prevent or treat a disease or condition, or improves physical/mental performance |
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Definition
| a bioactive compound (nutrients and non-nutrients) that has health benefits |
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Term
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Definition
| a summary sheet (fact sheet) describing a substance in terms of name (common and scientific), chemical constituents, functional uses (medical and common), dosage, side effects, drug interactions, and references |
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Definition
| the ideas, customs, skills, and art of a group of people in a given period of civilization |
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| from Hebrew, food that is "fit, right, proper" to be eaten according to Jewish dietary laws |
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Definition
| an Arabic word meaning "permissible". Usually refers to permissible foods under Islamic law |
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Term
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Definition
| previously called genetic engineering, this term describes the alteration of a gene in a bacterium, plant or animal for the purpose of changing one or more of its characteristics |
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Term
| genetically modified organisms (GMOs) |
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Definition
| plants, animals or microorganisms that have had their genes altered through genetic engineering using the application of recombinant DNA technology |
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Term
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Definition
| a unit of genetic information in the chromosome |
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Term
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Definition
| evaluations of food quality based on sensory characteristics and personal preferences as perceived by the five senses |
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Term
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Definition
| evaluations of food quality that rely on numbers generated by laboratory instruments, which are used to quantify the physical and chemical differences in foods |
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