Food Science Glossary
| Term | Definition |
|---|---|
| Panning |
The process of building thin layers of sugar, sweetener or other coating onto food (e.g nuts, fruits) |
| Papain |
An enzyme found in papaya used as a tenderising agent, for example |
| Pasteurisation |
Using temperature and time to reduce microorganisms to a safe level without major alteration to the properties of the product e.g milk (72°C for 15 sec.) |
| Pathogen |
Microorganisms (e.g bacteria, virus) that can cause disease |
| Pectin |
A structural component found in plant cell walls which can be used for thickening and gelling |
| Polysaccharide |
A 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 the 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 |