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🍕Principles of Food Science
Key Terms

1070 essential vocabulary terms and definitions to know for your Principles of Food Science exam

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A

Abdominal pain
Accelerated shelf-life testing
Acceptable macronutrient distribution range
Acidification
Acidity
Active packaging
Adaptation
Adhesion
Adsorption
Aerobic
Affective tests
Aftertaste
Aged cheeses
Agglomerative Clustering
Alcohol fermentation
Allergen declarations
Allergen labeling
Allergen labeling laws
Alpha helix
Alpha-amylase
Alpha-linolenic acid
Ambient temperature
Amino acids
Amphipathic molecules
Amylases
Amylopectin
Amylose
Anaerobic
Analysis of variance (anova)
ANOVA
Anthocyanins
Anti-inflammatory
Anti-inflammatory properties
Antibody Function
Antimicrobial agents
Antimicrobial nanoparticles
Antimicrobial packaging
Antimicrobials
Antioxidants
Appearance
Aroma
Aroma compounds
Aroma molecules
Aroma retention
Arrhenius Equation
Artificial sweeteners
Aseptic packaging
Aseptic processing
Aspartame
Aspergillus
Aspergillus flavus
Aspergillus oryzae
Asthma
ASTM Specifications
Atmospheric Composition
Autoclave
Autooxidation
Aw

B

Bacillus cereus
Bacteria
Bacterial proliferation
Baked goods
Baking
Barrier properties
Benzoates
Benzoic acid
Bet Theory
Beta sheet
Beta-amylase
Beta-oxidation
BHA
BHT
Bifidobacterium
Bioactive compounds
Bioactive peptides