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🍕Principles of Food Science
Key Terms

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

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A

Acceptable macronutrient distribution range
Affective tests
Alcohol fermentation
Alpha-linolenic acid
Amphipathic molecules
Antimicrobial agents
Aroma compounds
Aroma molecules
Aroma retention

B

Beta-oxidation
Bioactive peptides
Biofilm
Biological value
Biopreservation
Biosafety
Biotin
Blanching
Blast freezer
Bt corn

C

Caloric Content
Carbohydrate-based fat replacers
Carotenoids
Cellulose
Chemesthesis
Chemical composition
Chemical Contaminants
Chemical denaturation
Chemical Deterioration
Chemical resistance
Chloride
Chlorophyll
Chromatography
Chromium
Clean Label
Clostridium botulinum
Cocoa butter
Cold chain management
Cold pressing
Cold-set gelation
Colony-forming units
Colorants
Colorimeters
Community-Supported Agriculture
Competitive inhibition
Competitive microflora
Complex oligosaccharide
Composition analysis
Conjugated proteins
Consumer acceptance
Consumer expectations
Consumer Perception
Consumer preferences
Consumer research
Contaminated water
Copper
Corn syrup
Creaming
Creaming Properties
Cross-linked starches
Cross-linking
Crumbly texture
Cryogenic temperature
Crystalline structure
Crystallization
Crystallization behavior
Cured meats

D

D-value
Daily Value

E

Edible coatings
Emulsifier concentration
Emulsion formation
Escherichia coli (E. coli)
Essential Oils
Ester bonds
Esterification
Principles of Food Science Key Terms, Definitions & Vocabulary | Fiveable