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🍕Principles of Food Science
Key Terms

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

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A

Abdominal pain
Acceptable macronutrient distribution range
Affective tests
Aged cheeses
Alcohol fermentation
Alpha helix
Alpha-linolenic acid
Amphipathic molecules
Anti-inflammatory
Anti-inflammatory properties
Antibody Function
Antimicrobial agents
Aroma compounds
Aroma molecules
Aroma retention
Asthma

B

Baked goods
Beta-oxidation
Bioactive peptides
Biofilm
Biological value
Biopreservation
Biosafety
Biotech skepticism
Biotin
Blanching
Blast freezer
Blue cheeses
Bt corn
Bt crops

C

Caloric Content
Carbohydrate-based fat replacers
Carbon dioxide
Carbon footprint
Carboxyl Group
Carotenoids
Cell membrane structure
Cell structure
Cellulose
Chemesthesis
Chemical composition
Chemical Contaminants
Chemical denaturation
Chemical Deterioration
Chemical Reactions
Chemical resistance
Chemical treatments
Chloride
Chlorophyll
Cholera
Cholesterol reduction
Chromatography
Chromium
Citrus fruits for iron
Clean Label
Climate change
Clinical trials
Clostridium botulinum
Cocoa butter
Codon
Cold chain management
Cold pressing
Cold-set gelation
Colony-forming units
Color changes
Colorants
Colorimeters
Community-Supported Agriculture
Competitive inhibition
Competitive microflora
Complex oligosaccharide
Composition analysis
Confidence Intervals
Conjugated proteins
Consumer acceptance