Food Science Glossary
| Term | Definition |
|---|---|
| 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 |
| Raising agents |
Substances that promote volume increase by aeration e.g yeast, and baking soda. Also called leavening agents. |
| Rancidity |
Caused by fat oxidation; which primarily occurs with unsaturated fats and produces unpleasant odours and flavours |
| Rennet |
A complex set of enzymes used in cheesemaking and usually derived from a calves' stomach-lining |
| Retrogradation |
Realigning of amylose and amylopectin chains during cooling of a gelatinised starch mixture to a crystalline structure |
| Rheology |
The study of the food behaviour when force is applied; deformation of solid or flow of liquid. Impacts food texture, equipment and packaging |
| Riboflavin |
Vitamin B2; found in eggs, vegetables and meats |
| Salmonella |
A genus of bacteria that can cause food poisoning. Poor hygiene practices can lead to salmonella infections |
| Saturated fat |
A fatty acid molecule with no double bonds between carbon atoms; it is solid at room temperature |
| Sensory |
Relating to the five basic senses: hearing, touch, taste, sight and smell |
| Solanine |
A heat-stable toxin which can cause neurological disorders. Found in sprouting potatoes, tomatoes and aubergine |
| Spray drying |
A food processing method used to produce a powdered product from a liquid, e.g milk and coffee powders |
| Stabiliser |
A food additive that helps with structure stability, typically seen in salad dressing to stop oil and water from separating |
| Starch |
A polysaccharide made up of many glucose molecules, joined via glycosidic bonds; contains amylose and amylopectin |
| Starch retrogradation |
A process where amylose and amylopectin chains, in cooked, gelatinised starch, reassociate forming more ordered structures |
| Sterilisation |
The process for eliminating microbes from foods e.g bacteria, moulds, viruses |