1 abattoir a place where animals are slaughtered for their meat

2 absorption the process of taking into the body substances such as proteins or fats
3 Acceptable Daily the amount of an additive that can be eaten without risk.
Intake
4 acetate a salt or ester of acetic acid
5 acetic acid an acid that turns wine into vinegar
6 acid food any food that leaves an acid residue after being metabolised.
7 acidification the process of adding an acid to a food in order to preserve it
8 acidity regulator an additive used for controlling the pH of food
9 acidulant an additive such as phosphoric acid which is added to food to lower its pH
10 Acrolein Irritating substance formed by the decomposition of glycerol at high temperatures.
11 acrylamide a chemical found in baked and fried foods, thought to increase the risk of cancer in humans
12 active packaging food packaging that interacts chemically or biologically with its contents to extend shelf-life or to modify the
product during storage
13 acute used for describing pain that is sharp and intense
14 Adiabatic Changes to the humidity and temperature of air without loss or gain of heat (in drying).
15 aerosol a canister that contains liquid under pressure, usually one that releases the liquid as a fine spray
16 aflatoxin a toxin produced by a species of the fungus Aspergillus, especially Aspergillus flavus, which grows on seeds
and nuts and affects stored grain
17 aftertaste a taste left in the mouth by food or drink after it has been swallowed
18 air-chilled cooled using a blast chiller
19 airtight not allowing air to get in or out
20 albumin a common water-soluble protein coagulated by heat, found in egg white, blood plasma and milk.
21 alcohol absolute alcohol that contains no water
22 allergen a compound that reacts with the proteins of the skin and mucous membranes of some people to cause rashes,
irritation, asthma and other unpleasant symptoms
23 allergenic producing or triggering an allergy
24 allicin the chemical compound in garlic that gives it its characteristic smell and taste
25 alpha amylase an enzyme present in wheat seed, which changes some starch to sugar.
26 alphatocopherol same as vitamin E
27 amaranth a plant grown for ornament and sometimes as a grain crop or leafy vegetable, known as E123
28 ambient temperature the temperature of the air in which you live or work
29 amino acid a chemical compound that is broken down from proteins in the digestive system and then used by the body to
form its own protein.
30 ammonia a strong-smelling gas that is a compound of nitrogen and hydrogen and is used to make artificial fertilisers, or
in liquid form as a refrigerant.
31 amylase an enzyme that converts starch into maltose
32 Amylopectin Highly branched-chain fraction of starch.
33 amylose a carbohydrate of starch
34 Anaerobic An organism that does not use oxygen to obtain energy, that cannot grow under an air atmosphere, and for
which oxygen is toxic.
35 Anemia Condition characterized by a reduced number of red blood cells, amount of hemoglobin, or amount of blood
36 anthocyanin a water-soluble plant pigment responsible for blue, violet and red colours
37 antibacterial destroying bacteria
38 antibiotic stopping the spread of bacteria, a drug such as penicillin that is developed from living substances and stops the
spread of microorganisms
39 antibody a protein that is stimulated by the body to produce foreign substances such as bacteria, as part of an immune
reaction
40 anticaking additive an additive that prevents food from becoming solid
41 anticoagulant a natural or synthetic agent that prevents the formation of blood clots
42 antifoaming agent a substance that prevents excessive foaming in a food product
43 antimicrobial preventing the growth of microbes for hygienic purposes
44 antioxidant a substance that makes oxygen less damaging, e.g. in the body or in foods or plastics
45 appertisation the process of making food sterile
46 aroma the pleasant smell of something you can eat or drink
47 arrowroot a thickening agent in the form of a white powder made from the root of a West Indian plant
48 artificial additive a substance added to food to improve its appearance, flavour, texture or shelf-life
49 artificial colour a colorant substance added to food to improve its appearance
50 artificial flavour a substance added to food to improve its flavour
51 artificial sweetener a synthetic substance used in place of sugar to sweeten food
52 ascorbic acid vitamin C, found in fresh fruit
53 aseptic sterilised, or involving sterilisation, and therefore without infection
54 aseptic packaging methods of food packaging designed to kill off germs
55 Aspergillus a genus of moulds, one of which produces aflatoxins
56 astringency the ability of some foods to make the mouth feel dry and tight
57 Autoclave An apparatus using pressurized steam for sterilization.
58 avidin a protein found in egg white that makes the vitamin biotin inactive
59 avitaminosis vitamin deficiency
60 baby food food that has been prepared or manufactured in such a way that it can be fed to a baby
61 Bacillus cereus a bacterium that grows on rice and can cause food poisoning, It is usually found in temperate countries in the
form of spores.
62 Bacillus thuringiensis the bacteria used in thuricide
63 Bacteria Single-celled microorganisms, some of which cause disease and some of which are beneficial to biological
processes
64 bacterial the state of something such as water or food that has been contaminated by bacteria
contamination
65 bactericide a substance or agent that destroys bacteria
66 bacteriocin a substance produced by bacteria that is toxic to other bacteria, preventing them from growing
67 Bacteriophage A virus that infects bacteria and causes the lysis of bacterial cell.
68 bacteriostatic causing bacteria to become inactive
69 baguette a long loaf of French bread
70 baker’s yeast a strain of yeast used fresh in breadmaking, It is a strain of the yeast Saccharomyces cerevisiae.
71 bakery a shop or part of a shop where items of baked food, especially bread and cakes, are sold
72 baking a method of cooking by placing something such as a bread or cake mixture in an oven
73 baking powder a mixture containing sodium bicarbonate, starch and acids that is used for making cakes rise when they are
cooked
74 baking soda sodium bicarbonate, especially when used as a raising agent in cookery
75 balantidiasis a bacterial infection of the large intestine, causing diarrhoea and ulceration
76 bamboo shoots young shoots from the bamboo plant, used in Chinese and Malaysian cooking
77 batter a thin liquid mixture of flour, eggs and milk, used for making foods such as pancakes or toad-in-the-hole, or for
coating food before frying
78 bay leaf an aromatic leaf of a bay tree, used in cooking
79 bean curd same as tofu
80 bean sprouts shoots of beans, eaten especially in Chinese cooking
81 benzene a simple aromatic hydrocarbon produced from coal tar that is very carcinogenic
82 benzoate a salt of benzoic acid used as a food preservative
83 benzoic acid the simplest aromatic carboxylic acid, a white crystalline solid found in some natural resins
84 beta glucan a soluble fibre present in oats that reduces blood cholesterol
85 Beta-Carotene an orange pigment found in orange and dark yellow fruits and vegetables. It is used by our bodies to make
vitamin A, an essential nutrient.It's also used as an orange food coloring.
86 beverage any drink, whether alcoholic or non-alcoholic
87 bioaccumulation the accumulation of substances such as toxic chemicals in increasing amounts up the food chain
88 bioactive producing an effect in living tissue or in a living organism
89 bioavailability the extent to which a nutrient or medicine can be taken up by the body
90 bioflavonoid any of various complex chemicals that are widely found in fresh raw fruits and vegetables, thought to protect
the body’s stores of vitamin C
91 Bioinsecticide Chemicals made by microorganisms (or microorganisms themselves) used to kill insects.
92 biopreservation the preservation of food using natural antimicrobial agents
93 blanch to cook vegetables for a short time in boiling water
94 Blancher Equipment used to blanch foods.
95 blast chiller a machine for chilling food in a blast of freezing air
96 blast freezing a method of quick-freezing oddly-shaped food by subjecting it to a blast of freezing air
97 bleaching agent a compound such as chlorine or chlorine dioxide used for whitening flour and other foodstuffs
98 blue cheese any cheese with a blue fungus growth in it, e.g. Stilton or Roquefort
99 Boiling point Temperature at which the atmospheric pressure is equal to the vapor pressure of a liquid and an equilibrium is
established.
100 bomb calorimeter a device for measuring the amount of heat released during chemical combustion
101 botulism a type of food poisoning caused by badly canned or preserved food
102 bran the outside covering of the wheat seed, removed when making white flour, but an important source of roughage
and some vitamin B
103 bread food made from flour, water, a little fat or oil and usually a raising agent such as yeast or soda, then cooked in
an oven
104 breadcrumbs dried bread, crushed into powder, used for covering fish or meat before frying
105 brettanomyces yeast that can produce unpleasant flavours in wine
106 brine salt water used for preserving meat, fish and vegetables
107 bromelain an enzyme extracted from pineapples, used in alternative medicine to help the digestion of proteins, reduce
blood clotting, counter inflammation, and boost immunity
108 Buffer Substance that resists change in acidity or alkalinity.
109 Buffer Substance that resists change in acidity or alkalinity.
110 burning foot neuralgic pain in the feet caused by severe deficiency of protein and B vitamins
syndrome
111 butter solid yellow fat made from cream
112 by-product something additional produced during a process, often something useful or commercially valuable
113 caffeine a stimulant found in coffee, tea and cola nuts
114 Calorie The amount of heat needed to raise the temperature of 1 gram of water by 1° Centigrade
115 camomile tea a tea made from camomile flowers, used as an antioxidant, antiinflammatory and mild sedative
116 candling a checking process in which eggs are passed over a source of light that detects blood spots in the egg or cracks
in the shell
117 canning a way of preserving food by sealing it in sterile metal containers
118 cappuccino frothy Italian coffee, with whipped milk and a sprinkling of powdered chocolate
119 capsaicin the primary and hottest type of capsaicinoid
120 capsanthin a peppery flavouring and pink food colouring obtained from paprika. Also called capsorubin
121 Capsule An envelope or slime layer surrounding the cell wall of certain microorganisms.
122 caramel burnt sugar
123 Carbohydrate A group of compounds composed of starches or sugars, found primarily in breads and cereals and in fruits and
vegetables
124 carbonated used for describing a liquid that has had carbon dioxide put into it to make it fizzy
125 carcass the dead body of an animal, especially one slaughtered and prepared for use as meat
126 Carcinogen A potential cancer-causing agent
127 carcinogenic causing cancer
128 carotene an orange or red pigment in carrots, egg yolk and some oils, converted by the liver into vitamin A
129 carrageenan a complex carbohydrate obtained from edible red seaweeds, especially the seaweed Irish moss, used in the
commercial preparation of food and drink
130 Case hardening Formation of a hard impermeable skin on some foods during drying, which reduces the rate of drying and
produces a food with a dry surface and a moist interior.
131 casein a protein found in milk
132 Catalase An enzyme that catalyzes the breakdown of hydrogen peroxide to water and oxygen.
133 Catalase An enzyme that catalyzes the breakdown of hydrogen peroxide to water and oxygen.
134 CCP abbreviation critical control point
135 cellulase an enzyme that converts cellulose into sugars
136 cereal product any foodstuff made from cereals, e.g. flour, rice and couscous
137 chill storage a method of preserving foods by storing it at temperatures between –1°C and +4°C
138 chilled food cooked food kept at a temperature between 0°C and 5°C and reheated prior to serving
139 chitin a tough waterproof substance that forms part of the outer skeleton of insects and the cell walls of fungi
140 chitosan a substance derived from the chitin of crab, lobster, and other crustaceans, used as dietary supplement
141 chlorination sterilisation that involves the use of chlorine
142 chlorine a powerful greenish gas, used for sterilising water
143 chlorophyll a green pigment in plants and some algae
144 chocolate a popular sweet food made from the cocoa bean
145 Chronic Term used to describe long-lasting disease or conditions. Opposite of Acute
146 Chymosin Enzyme from the stomach that clots milk; previously called rennin.
147 cider an alcoholic drink made from apple juice
148 citric acid an acid found in citrus fruit such as oranges, lemons and grapefruit
149 Climacteric Abrupt increase in respiration rate in some fruits during ripening.
150 Clostridium the bacterium that causes botulism
botulinum
151 cocoa a powder made from chocolate beans
152 cocoa butter a thick oily solid obtained from cocoa beans, used in making chocolate, cosmetics and suntan oils
153 cocoa powder cocoa beans ground to a fine powder, used as a flavouring and to make drinks
154 coconut a large nut from a tropical palm tree containing a white edible pulp
155 Colloid Usually refers to the state of subdivision of dispersed particles; intermediate between very small particles in
true solution and large particles in suspension. Proteins and pectins are usually colloidal.
156 Colostrum The first milk secreted by a mother after giving birth.
157 commercial sterility a level of sterility in packaged foods where they are not completely sterile but where they do not contain
microorganisms that could cause health problems
158 Complex A substance that contains several sugar units linke togerther, such as starch
carbohydrate
159 concentrated milk milk that has been condensed and evaporated
160 condensed milk milk that is thickened by evaporating most of the water content and then sweetened
161 Constipation The difficult or infrequent passage of stool
162 Contamination The entry of undesirable microorganisms into some material or object.
163 corn oil an edible oil made from corn
164 corn syrup a sweet liquid made from corn
165 cornflakes a breakfast cereal made of flat crisp pieces of corn, eaten with milk and sugar
166 cornflour a very smooth type of flour made from maize, used in cooking to make sauces thicker
167 cracker a dry unsweetened biscuit
168 cream the rich fat part of milk
169 Crust Hard surface layer on baked foods.
170 Crystallization Process of forming crystals that result from chemical elements solidifying with an orderly internal structure.
171 Culture A population of microorganisms cultivated in a medium.
172 curcumin a natural yellow food colouring obtained from turmeric
173 curd the solid substance formed when milk coagulates, used for making cheese.
174 cured Coagulated milk casein.
175 custard a sweet yellow sauce made with milk, cornflour and vanilla
176 cyclamate a sweetening substance used instead of sugar, believed to be carcinogenic and banned in the USA, UK and
elsewhere as a food additive
177 daily value the American equivalent of recommended daily intake
178 dairy product a food prepared from milk, e.g. butter, cream, cheese or yoghurt
179 danger zone the range of temperatures most suitable for bacterial growth, 7°C to 60°C or 45°F to 140°F, within which food
should not be stored for any length of time
180 dark chocolate chocolate that has no added milk and is darker and less sweet than milk chocolate
181 date mark a date stamped on a packaged food item indicating either the use-by date, best-before date, best-before-end date
or display-until date
182 dealcoholise to remove some or all of the alcohol from a drink
183 deaminase an enzyme that breaks down amino compounds such as amino acids
184 debone to take the bones out of meat or fish
185 decaffeinated from which the caffeine has been removed
186 Dextrose A simple sugar that is found in the blood
187 Diarrhea An increase in the number or liquidity of bowel movements
188 Digestion Breakdown of food so it can be absorbed
189 Endospore A thick-walled spore formed in the bacterial cell, very resistant to physical and chemical agents.
190 Enterotoxin A protein toxin excreted from microbial cells that causes diarrhea when ingested.
191 Enzyme A complex protein that stimulates a chemical reaction
192 Exhausting Removal of air from a container before heat processing.
193 Exotoxin A toxic protein excreted by a microorganism into the surrounding medium.
194 Fats A group of organic compounds that are composed of fattyacids.
195 Fatty acids Substances that occur in foods; different fatty acids have different effects on cholesterol and triglyceride levels
196 Fiber As applies to food, a substance that resists digestion and passes through the system essentially unchanged.
197 Flatulence Excessive gas in the stomach or intestine
198 Foam Dispersion of a gas in a liquid.
199 Foam A colloidal system with a liquid or solid continuous phase and a gaseous dispersed phase.
200 Fortification The addition of nutrients at levels higher than those found in the original or comparable food.
201 Fructose A sugar found in fruit, corn syrup, and honey
202 Fungicide An agent that kills or destroys fungi.
203 galactans galactose derivatives found in carrageenan
204 galactose a sugar that forms part of milk and is converted into glucose by the liver
205 galangal the pungent underground stem of a ginger plant, sold fresh or dried and ground
206 garlic a plant whose bulb has a strong smell and taste, used as a flavouring
207 gastritis inflammation of the stomach lining
208 Gastroenteritis An inflammatory condition of the stomach and intestines leading to nausea, vomiting, abdominal pain, and
diarrhea. Usually of bacterial or viral origin
209 gelatinisation the addition of gelatin or a similar substance to a food to turn it into a gel
210 gelling agent any substance that is dissolved in a liquid to cause it to set into a gel
211 Germ A microorganism that causes disease
212 Germicide An agent capable of killing germs, usually pathogenic microorganisms.
213 GI abbreviation glycaemic index
214 ginger a plant with a hot-tasting root used in cooking and medicine
215 ginkgo a Chinese tree with leaves that are used in herbal remedies and seeds that are used in Southeast Asian cooking
for their health benefits
216 ginkgo biloba a herbal preparation made from the pulverised leaves of the ginkgo tree
217 ginseng the fleshy root of an Asian plant, believed to have various health benefits, or a herbal preparation made from
the root
218 glassine a transparent paper treated with a glaze to make it greaseproof and resistant to the passage of air, used in food
packaging
219 glaze a shiny surface on food, to cover food with a shiny coating
220 gliadin a simple cereal protein
221 glucokinase an enzyme in the liver that plays a key role in carbohydrate metabolism
222 gluconic acid an acid formed by the oxidation of glucose
223 glucosamine a glucose derivative found in supportive tissues and plant cell walls
224 Glucose A form of sugar. All of carbohydrate and part of fat can be changed by the body into this monosaccharide; used
by the body for energy
225 glucose oxydase the enzyme that oxidises glucose
226 glucose syrup a syrup containing dextrose, maltose, dextrin and water that is obtained from starch and is used in food
manufacture
227 glutamate a salt or ester of glutamic acid, especially its sodium salt
228 gluten a protein found in some cereals that makes the grains form a sticky paste when water is added
229 gluten-free used for describing foods that do not contain gluten
230 glutenin a protein that is present in gluten, responsible for the elasticity of dough
231 Glycogen Stored form of carbohydrate in the liver and muscles
232 glycoprotein a protein that is linked to a carbohydrate
233 GMO abbreviation genetically modified organism
234 Grading The assessment of a number of attributes to obtain an indication of overall quality of a food.
235 granulate to form into small particles or granules by crystallisation or agglomeration
236 green tea any type of tea in which the leaves are heated to prevent fermentation
237 grind to pass food through a machine that reduces it to powder or pulp
238 grinder a machine for grinding food such as coffee or spices
239 Gustatory Having to do with the sense of taste.
240 haemoglobin a red pigment in red blood cells that gives blood its red colour and carries oxygen to the tissues.
241 Halophilic A microorganism whose growth is accelerated by or dependent on high salt concentrations.
242 hand sanitiser an antimicrobial liquid that can be used to disinfect the hands without rinsing
243 hard swell a can swell that is hard and cannot be forced back into shape by hand.
244 hard water tap water that contains a high percentage of calcium and magnesium
245 hard wheat a wheat with hard kernels and a high gluten content, used for making flour for bread
246 HDL abbreviation high-density lipoprotein
247 heat transfer the process of passing heat from one medium or substance to another
248 heat-sealing a method of closing plastic food containers in which air is removed from a plastic bag with the food inside and
the bag is then pressed by a hot plate that melts the plastic and seals the contents in the vacuum
249 hemicellulose a polysaccharide carbohydrate found in fruit and vegetables, of which pectin is a form
251 Hemoglobin A iron-containing protein found in the red blood cells. Hemoglobin transports oxygen to body tissues
252 Hemorrhage Loss of blood from a blood vessel
253 herbicide a chemical that kills plants, especially used for controlling weeds
254 hermetic airtight
255 HFCS abbreviation high fructose corn syrup
256 histamine a substance released in response to allergens, causing blood vessels to dilate and leading to an increase in acid
secretions in the stomach
257 homogenisation the treatment of milk so that the cream does not separate
258 honey a sweet runny sticky substance produced by bees
259 HTST abbreviation high-temperature short-time treatment
260 humectant able to absorb or retain moisture
261 hurdle something such as an unfavourable pH level or a modified environment that acts as an obstacle to the growth of
microorganisms in food
262 HUS abbreviation haemolytic uraemic syndrome
263 hydrocolloid a substance that forms a gel when mixed with water
264 hydrogen swell a can swell caused by a reaction of acid fruits such as pineapple with the can, producing harmless hydrogen.
265 hydrogenated fat a liquid oil that has been converted to a hard fat by hydrogenation
266 hydrophilic used for describing molecules that are soluble in water
267 hygiene methods and practices that keep people and places clean and healthy
268 Hygroscopic Tending to absorb water readily.
269 Hypercholesterolemi Increased level of cholesterol in the bloodstream
a
270 Hyperglycemia Increased level of sugar (glucose) in the bloodstream
271 hypertonic a liquid supplement that has more concentrated nutrients than are normally found in the body
272 Hypoglycemia Condition in which the sugar (glucose) in the bloodstream decreases below normal levels
273 hypotonic a liquid supplement that has more dilute nutrients than are normally found in the body
274 ice water that is frozen and has become solid
275 ice cream a mixture of cream, eggs, sugar and flavouring or of milk, sugar, water and flavouring, frozen until quite hard
texture
276 ice-glaze to add a thin layer of ice to frozen food by spraying it with or dipping it in water
277 icing sugar a fine powdered white sugar, mixed with water or egg white and flavouring, used for covering cakes or biscuits
278 Immiscible Not capable of being mixed.
279 Immobilize To make a limb or part immovable in order to promote healing
280 immunocompromise a lowered immune system
d
281 IMViC A group of tests used to differentiate E. coli from Enterobacter aerogenes.
282 inert not active or not producing a chemical reaction
283 Infection A pathological condition due to the growth of microorganisms in a host.
284 Infectious Ability to transmit a disease caused by microorganisms
285 Inflammation Body tissue’s reaction to injury that leads to swelling, pain, heat, and redness
286 Ingestion The intake of food.
287 inhibited starch same as modified starch
288 inhibitor a molecule that attaches to an enzyme and make it less active, widely used in drugs
289 Innoculation The artificial introduction of microorganisms into a culture medium.
290 insecticide a liquid or powder that kills insects
291 insoluble not able to be dissolved in liquid
292 insoluble fibre the fibre in bread and cereals that is not digested but swells inside the intestine
293 instant food food that has been dehydrated and reconstitutes quickly with water
294 insulin a hormone produced in the pancreas that regulates the body’s metabolism of carbohydrates and has widespread
effects on the body
295 Intestines Portion of the digestive tract extending from stomach to anus and responsible for much of the absorption of
nutrients.
296 Intolerance Inability to endure, as with pain or a drug therapy
297 intoxicant a substance that induces a state of intoxication or poisoning, e.g. an alcoholic drink
298 inulase an enzyme that brings about the breakdown of inulin
299 inulin a fructose polysaccharide that is a food reserve found in the roots and tubers of various plants
300 invert sugar hydrolysed sucrose, a mixture of glucose and fructose
301 invertase an enzyme in the intestine that splits sucrose
302 Irradiation of food A process of exposing food to low-dose radiation in order to extend shelf life by killing microorganisms and
insects
303 irritant a substance that can cause an irritation
304 isoflavone an organic compound belonging to a group that occurs in legumes, especially soya beans, that may have
positive effects against cancer and heart disease.
305 Isotonic Pertaining to a solution that has the same osmotic pressure as that within a cell suspended in the solution.
306 kaolin a fine soft clay used in the making of medical preparations, especially for the treatment of diarrhoea
307 kernel the softer edible part inside a nut
308 ketchup thick savoury tomato sauce, eaten especially with fried food
309 Ketone An acidic substance produced when the body must use fat for energy
310 ketonuria excretion of ketone bodies in urine
311 Kinetic energy Energy created by the very rapid movement of small molecules or ions in a liquid.
312 king prawn a type of very large prawn, the type that is served as scampi
313 Kjeldahl a way of measuring the amount of nitrogen in a substance by converting it to measurable ammonia
determination
314 labelling the work of putting labels on products, especially food products, to show what the products contain or how or
where they are made
315 labile unstable under certain conditions
316 lacquer a protective layer of hard gum that stops the food inside a tin from corroding it
317 lactalbumin a milk protein that contains all the essential amino acids
318 lactase an enzyme, secreted in the small intestine, that converts milk sugar into glucose and galactose
319 lactate any of various salts of lactic acid used as buffers and firming agents
320 lactitol a modified lactose used in sugar-free confectionery
321 lactoglobulin any of a group of globular proteins that occur in milk
322 lactose a type of sugar found in milk
323 lactose intolerance a condition in which a person cannot digest lactose because lactase is absent in the intestine or because of an
allergy to milk, causing diarrhoea
324 lactulose an artificially produced sugar used as a laxative
325 lamb meat from a sheep, especially from a young sheep
326 lard pig fat used in cooking,to cover meat with bacon, lard or other fat before cooking it in the oven
327 lasagne a type of flat pasta, served cooked with meat or vegetable sauce in layers
328 lead a very heavy soft metallic element that is poisonous in compounds
329 lead poisoning poisoning caused by taking in lead salts
330 leafy used for describing a vegetable with large leaves, especially when the leaves are the edible part
331 leavening agent same as raising agent
332 lecithin a chemical that is a constituent of all animal and plant cells and is involved in the transport and absorption of
fats
333 lecithinase same as phospholipase
334 legume a seed, pod or other part of a plant such as a pea or bean, used as food
335 lemon the yellow edible fruit of an evergreen citrus tree, with sour-tasting flesh and juice
336 lemon grass a green lemon-flavoured herb, used especially in Thai cooking
337 lemon juice the juice of lemons, used for flavouring, for preventing cut fruit and vegetables from browning, and for
whitening fish and fish bones for stock
338 lemonade a drink made from fresh lemon juice, sugar and water
339 lettuce any of several varieties of plant with large leaves used in salads
340 leucine an essential amino acid
341 leucocyte a white blood cell
342 leucocytosis an increase in the numbers of leucocytes in the blood above the usual upper limit, which occurs when the body
needs to fight an infection
343 lime a green citrus fruit similar to, but smaller than, a lemon
344 linoleic acid an omega-6 fatty acid, found in grains
345 linolenic acid an omega-3 fatty acid, found in oils and seeds
346 linseed oil oil from the seeds of the flax plant, rich in omega 3 essential fatty acids and taken as a food supplement
347 lipase an enzyme that breaks down fats in the intestine. Also called lipolytic enzyme
348 Lipid Description term for a fat or fat-like substance found in the blood, such as cholesterol
349 lipoprotein a protein that combines with lipids and carries them in the bloodstream and lymph system
350 lipoprotein lipase an enzyme found in the lining of blood vessels which hydrolyses blood lipids
351 Lipoproteins Proteins that combine with lipids to make them dissolve in blood
352 liposoluble soluble in fat
353 liqueur any strong sweet alcohol made from fruit or herbs
354 listeriosis an infectious disease transmitted from animals to humans by the listeria bacterium
355 Liver A large organ in the upper abdomen that is the site of many metabolic functions, including the secretion of bile,
the manufacture of proteins, and the storage of glycogen and certain vitamins
356 lycopene a powerful antioxidant of the carotenoid group, found in tomatoes and used in many antioxidant dietary
supplements.
357 lye-peeling the process of removing the skin from fruit and vegetables using a chemical solution of lye
358 Lyophilization Preservation of biological specimens by rapid freezing and rapid dehydration in a high vacuum.
359 lysine an essential amino acid
360 Lysozyme An enzyme that catalyzes the hydrolysis of bacterial cell wall peptidoglycan.
361 macronutrient a substance that an organism needs in large amounts for normal growth and development, e.g. nitrogen, carbon
or potassium.
362 Maillard browning a reaction between a sugar and an amino acid, responsible for the browning of meat, bread, chocolate, coffee
and other roasted food
363 malic acid a colourless crystalline solid found in fruits, particularly apples
364 malt a grain that has been prepared for making beer or whisky by being allowed to sprout and then dried; to treat
grain such as barley by allowing it to sprout and then dying it
365 maltase an enzyme in the small intestine that converts maltose into glucose
366 maltitol a low-calorie bulk sweetener
367 MAP abbreviation modified atmosphere packaging
368 maple syrup a sweet syrup made from the sap of the sugar maple tree
369 margarine a mixture of animal or vegetable fat used instead of butter
370 marmalade jam made of oranges, or other citrus fruit such as lemon or grapefruit
371 marshmallow a soft spongy sweet made from sugar syrup, egg whites and flavouring
372 maturation the process of becoming mature or fully developed
373 mayonnaise a sauce for cold dishes, made of oil, eggs and lemon juice or vinegar
374 meat food from an animal’s body
375 meat analogue a vegetarian food product that tries to simulate the flavour and texture of meat, made from vegetable proteins
376 meatball a small ball of minced meat with flavourings
377 mesophile a microorganism that grows at temperatures between 25°C and 40°C
378 Metabolism Physical and chemical processes by which food is transformed into energy and tissues are broken down into
waste products
379 Microbes Microscopic one-celled organisms such as bacteria, many of which cause disease
380 Microfiltration A pressure-driven membrane process using membranes with a pore size of 0.2–2 µm at lower pressures than
ultrafiltration.
381 MID abbreviation minimum infective dose
382 milk solids the portion of milk that is not water, made of fat, protein and minerals
383 milkshake a drink made from milk mixed with flavouring and sometimes ice cream
384 milkstone the residue of calcium and protein left by milk when it is heated and evaporated

385 Mineral A class of nutrients made from inorganic compounds

386 miso Japanese fermented soya bean paste used mainly in vegetarian cooking
387 modified starch potato or wheat starch that has had chemicals added to alter its function for increased efficiency
388 moist slightly wet or damp
389 molasses a thick dark-brown syrup produced when sugar is refined
390 Mold A fungus characterized by filamentous structure.
391 monosaccharide a simple sugar of the type that includes glucose, fructose and galactose
392 monosodium a substance added to processed food to enhance the flavour, but causing a reaction in hypersensitive people.
glutamate
393 monounsaturated fat a fat or oil containing a single double bond in the chain of carbon atoms that make up the fatty acid part
394 mouth-feel the texture of a foodstuff in the mouth
395 MRA abbreviation Microbiological Risk Assessment
396 MRE abbreviation Meal Ready-to-Eat
397 MRL abbreviation maximum residue level
398 Mycotoxin Any toxic substance produced by fungi.
399 Nausea An unpleasant sensation in the stomach, often followed by vomiting
400 Necrosis Changes due to death of cells or organs
401 Neuropathy A functional or structural change in nerves
402 Neurotoxin Any nerve poison, such as those produced by certain marine algae.
403 Nutrients Substances supplied by food that provide nourishment for the body
404 Nutrition A combination of processes by which the body receives and uses the substances necessary for its function, for
energy, and for growth and repair of the body
405 Opaque Not reflecting or giving out light; not clear.
406 Organic food Food that is grown and processed without the use of chemicals, including fertilizers, insecticides, artificial
coloring,and additives
407 PABA abbreviation para-amino benzoic acid
408 paddy rice after threshing, when it is still in the husk
409 palatability the extent to which something is good to eat
410 palm kernel oil oil extracted from the kernel of the oil palm, used in cooking oils and margarines
411 palm oil an edible oil produced from the seed or fruit of an oil palm
412 palmitic acid a waxy solid derived from plant and animal fats and oils and used in making soap and candles and as a food
additive
413 Pappain A proteolytic enzyme found in the juice of the fruit and in the leaves of the papaya plant.
414 Parasite An organism that lives on or within another organism at the expense of the host
415 pasteurisation the treatment of a liquid such as milk by heating it in order to destroy harmful bacteria
416 pathogen a microorganism that causes a disease
417 pathogenicity the ability of a pathogen to cause a disease
418 pectin a mixture of polysaccharides in the cell walls of plants and fruit that helps jam to set
419 pectinase an enzyme used for clarifying wine and beer and for extracting juice from fruit
420 peppermint a flavouring prepared from the oil of a mint plant
421 pepsin a digestive protease that allows proteins to be converted into peptides in the stomach
422 peptidase an enzyme that breaks down proteins in the intestine into amino acids
423 peptide a compound formed of two or more amino acids
424 peptide bond a linkage formed between the amino group of one amino acid and the carboxylic acid group of another
425 peptone a substance produced by the action of pepsins on proteins in food
426 PER abbreviation protein efficiency ratio
427 pericarp a fibrous part of a grain, forming the major part of bran
428 perishable likely to go bad quickly
429 pesticide a poisonous substance used for destroying pests on crops
430 phenylalanine an essential amino acid found in many proteins and converted to a non-essential amino acid by the body
431 phenylketonuria a genetic disease that affects the metabolisation of phenylalanine and can have severe effects on the brain of a
developing child
432 phospholipase an enzyme that catalyses the hydrolysis of phospholipids in cell membranes. Also called lecithinase
433 photosynthesis the process by which green plants convert carbon dioxide and water into sugar and oxygen using sunlight as
energy
434 phytic acid a plant acid that binds iron and zinc in vegetable foods and carries them through the human gut, with the result
that they are not absorbed by the body
435 Phytochemicals Plant chemicals that when eaten may have an effect on health
436 phytoestrogen same as isoflavone
437 phytonutrient same as phytochemical
438 phytosterol a group of phytochemicals that are used as food additives and may have cholesterol-lowering properties
439 phytotoxin a poisonous substance produced by a plant
440 pickle a mixture of chopped vegetables preserved in a spicy vinegar- or brine-based liquid, served as a condiment
441 placebo a tablet that appears to be a drug but has no medicinal substance in it, used in tests and trials
442 plain yoghurt same as natural yoghurt
443 plantain the name given to various types of large banana used for cooking
444 plate count an estimate of the number of bacteria in a sample, carried out by treating them so that they become visible to
the naked eye
445 plate heat-exchanger a piece of machinery used in food manufacture that transfers heat to and from liquids using metal plates
446 polysaccharide a long chain or branched chain of simple sugars that makes up starch, dextrins, cellulose and other
carbohydrates of natural origin
447 Polyunsaturated fatty Fatty acid that has two or more double bonds between carbon atoms. A polyunsaturated fat is one that contains
acid a relatively high proportion of polyunsaturated fatty acids.
448 porridge a soft food consisting of oatmeal cooked in water, often eaten as a breakfast food

449 potable clean and safe to drink, suitable for drinking

450 poultry a general term for domestic birds kept for meat and egg production, e.g. chickens, turkeys and ducks
451 prawn a type of shellfish, like a large shrimp
452 Protein One of many complex nitrogen-containing compounds, composed of amino acids; essential for the growth and
repair of tissue
453 Putrefaction Decomposition of proteins by microorganisms, producing disagreable odors.
454 Reduction Gain of hydrogen or gain of electrons.
455 Rennet Crude extract from calf stomach containing the enzyme chymosin (previously called rennin).
456 Retrograde Close association of amylose molecules in a starch gel during aging.
457 Saline Salt (sodium chloride) solution
458 Saliva Fluid secreted by the salivary and mucous glands of the mouth that moistens food and begins the process of
digestion
459 SCP Microorganisms cultivated on industrial waste or by products to yield a large cell crop rich in protein.
460 Steril Free of living organisms.
461 Sterilization The process by which all microorganisms are killed, as in sterilization of surgical instruments
462 Stomach A sac-like organ to which food is delivered by the esophagus. After the food is processed mechanically by a
churning action and chemically with gastric acids, it passes from the stomach to the small intestine
463 Sublimation A change in state of water directly from ice to water vapour without melting.
464 Sucrose The simple sugar processed from sugarcane and sugar beets
465 Syneresis Separation or weeping of liquid from a gel.
466 Tempering Cooling food to close to its freezing point, or a process of re-heating, stirring and cooling chocolate to remove
unstable forms of polymorphic fats.
467 Toxin A poison
468 Triglyceride A form of fat that the body can make from sugar, alcohol, or excess calories
469 Tyndallization A process of fractional sterilization with flowing steam.
470 UHT abbreviation ultra high temperature
471 umami a Japanese word for a savoury flavour
472 unbleached flour flour which has not been whitened using a bleaching agent such as chlorine
473 undercooked not thoroughly cooked and therefore still slightly cold, hard or raw
474 unmatured used for describing food or drink that has not yet matured to acquire the maximum flavour
475 unpasteurised not treated with heat so as to remove harmful bacteria
476 unrefined not processed to remove impurities or unwanted substances
477 unsalted containing no added salt
478 unsaturated fat a type of fat that does not contain a large amount of hydrogen and so can be broken down more easily.
479 unsweetened served, cooked, or manufactured with no added sugar or other natural or artificial sweetening agent
480 vacuum cooling a method of chilling food in a vacuum
481 vacuum drying a method of drying foods by subjecting them to a vacuum so that the water evaporates at ambient temperatures
482 vacuum-packed packed in a special plastic pack from which all air has been excluded, and then chilled or frozen
483 vegetable oil an oil that has been extracted from a plant or the seeds of a plant, e.g. olive oil, sunflower oil or sesame oil
484 vegetable shortening shortening made from hydrogenated vegetable oil, with a bland flavour
485 vermicelli pasta in the form of very thin strands, like very thin spaghetti
486 verotoxins toxins produced by enterohaemorrhagic E coli bacteria
487 vinaigrette a salad dressing made with oil, vinegar, salt and other flavourings. Also called French dressing
488 vinegar liquid made from sour wine or cider, used in cooking and for preserving food
489 virgin oil oil that has not been treated after being pressed from the fruit or seed, giving it a more distinctive flavour and a
higher vitamin content
490 virgin olive oil olive oil produced by the pressing of heated olive pulp after fine olive oil has been removed
491 Virulence The degree of pathogenicity exhibited by a strain of microorganism.
492 viscosity the state of a liquid that moves slowly
493 vitamin any of various substances that are not synthesised in the body but are found in most foods, essential for good
health
494 vitamin A a vitamin that is soluble in fat and can be synthesised in the body from precursors, but is mainly found in food
such as liver, vegetables, eggs and cod liver oil. Also called retinol
495 vitamin B complex a group of vitamins such as folic acid, riboflavine and thiamine
496 Vitamins Organic substances that are essential for most metabolic functions of the body; they are fat-soluble (A, D, E, K)
and water-soluble (B vitamins and C).
497 Vomit The ejection of contents of the stomach through the mouth; also, the material itself
498 Water activity The ratio of vapour pressure of water in a solid to that of pure water at the same temperature.
500 Xenobiotic used for describing a substance found in the body that is not normally expected to be there