Food Science Glossary
| Term | Definition |
|---|---|
| Macronutrient |
Required in large amounts in the diet; the main types are proteins, carbohydrates and lipids |
| Maillard reaction |
A chemical reaction between amino acids and reducing sugar, which creates colour and flavour compounds |
| Malnutrition |
The condition of having excessive nutrients, a lack of nutrients, or wrong proportion of nutrients |
| Malting |
The process of soaking grain in water and heating, to allow germination and enzymes to develop |
| Maltose |
A small sugar produced when starch breaks down; found in beer and malted products such as milkshakes |
| Mastication |
The process of chewing foods |
| Melanoidins |
Brown, high molecular weight heterogeneous polymers formed when sugars and amino acids combine (Maillard reaction) at high temperatures and low water activity |
| Melting point |
The temperature at which a compound transitions from a solid to a liquid |
| Micelle |
The structure of a food molecule arranged in a spherical form |
| Micronutrient |
Required in small amounts in the diet; includes certain vitamins and minerals |
| Minerals |
A group of essential nutrients e.g calcium and potassium |
| Mollusc |
Invertebrate with a soft body, often covered with a shell (e.g mussels, squid) |
| Monosaccharide |
A single sugar unit (e.g glucose, galactose, fructose), formed by condensation of disaccharides with water added |
| Monosodium glutamate |
White, odourless, crystalline powder with good water solubility. Functions as a flavour enhancer with an umami taste which can intensify the meaty, savoury flavour of food |
| Mouthfeel |
The way food and drink are felt in the mouth other than taste |
| Myoglobin |
Protein that binds to oxygen, usually found in the muscle of vertebrae |
| Myristicin |
Mildly hallucinogenic toxin found in nutmeg |