Food Science Glossary
| Term | Definition |
|---|---|
| Deficiency |
The lack of essential nutrients leading to malnutrition and disease |
| Deformation |
A process where the shape of an object is altered |
| Denaturation |
A change in protein structure where the proteins bond together, usually by heat, acid or shear; solubility is lost and the helix structure breaks apart |
| Density |
A physical property; relationship between mass and how much space (volume) it takes up. An indication of how open the internal structure is |
| Deterioration |
The process of food decaying or losing freshness |
| Dextrin |
What is produced when starch or glycogen is broken down with water (hydrolysis), forming short-carbohydrates of a few glucose molecules joined together |
| Diet |
The total overview of foods eaten by an individual. Often based on personal taste or culture, some dietary choices can be healthier than others |
| Dietician |
A healthcare professional, expert in human nutrition and diet |
| Disaccharide |
The molecule formed when two sugar molecules (monosaccharides) bond together and lose water e.g sucrose, lactose, maltose |