Food Engineering Vocabulary

Mots Croisés

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Vocabulary and definitions used in food engineering.

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Miriam Vázquez Durán

Mexico

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Mots Croisés Food Engineering VocabularyVersion en ligne Vocabulary and definitions used in food engineering. par Miriam Vázquez Durán 1 The transfer of microorganisms to food from other sources; for example, hands, equipment and other food or between unprocessed/raw material and processed/final food products. 2 A population subset with similar characteristics, such as socio-economic state, age, education level, ethnicity. 3 Browning and chemical change occurring to starch when subjected to dry heat. Upon heating, starch is broken down into dextrins causing the colour, taste, aroma and flavour of the food to change; for example, browning of bread during baking. 4 A food category referring to raw agricultural products; for example, wheat, corn, that are produced in large quantities by many different producers. After trade or purchase, commodities are processed into other higher value food products. 5 Process of international integration and breaking down of barriers to make a united global community, such as the movement of people, money, goods and services due to increased global trade and investment. 6 Nutrients that the body requires in relatively large amounts to provide kilojoules and perform other functions. The three macronutrients are proteins, carbohydrates and lipids. 7 Manipulation of matter at the molecular scale. 8 A variety of biologically active non-nutrient plant chemical compounds that have beneficial effects on the body. 9 The spoilage and decomposition of fats, fatty acids and oils through exposure to oxygen. Causes an unpleasant odour and flavour in food. 10 A process where a liquid is passed over membranes, which have minute pores that prevent macronutrients, such as protein, from passing through. 11 The process through which starch granules are mixed with a liquid, heated, and burst, then absorb the moisture to form a gel; for example, sauce making. 12 Prevents mixtures containing dissimilar liquids, such as oil and vinegar, from separating. For example, egg yolks are an emulsifier used to stabilise mayonnaise – an oil and vinegar emulsion. 12 1 8 2 5 3 11 7 6 10

Mots Croisés

Food Engineering VocabularyVersion en ligne

Vocabulary and definitions used in food engineering.

par Miriam Vázquez Durán

The transfer of microorganisms to food from other sources; for example, hands, equipment and other food or between unprocessed/raw material and processed/final food products.

A population subset with similar characteristics, such as socio-economic state, age, education level, ethnicity.

Browning and chemical change occurring to starch when subjected to dry heat. Upon heating, starch is broken down into dextrins causing the colour, taste, aroma and flavour of the food to change; for example, browning of bread during baking.

A food category referring to raw agricultural products; for example, wheat, corn, that are produced in large quantities by many different producers. After trade or purchase, commodities are processed into other higher value food products.

Process of international integration and breaking down of barriers to make a united global community, such as the movement of people, money, goods and services due to increased global trade and investment.

Nutrients that the body requires in relatively large amounts to provide kilojoules and perform other functions. The three macronutrients are proteins, carbohydrates and lipids.

Manipulation of matter at the molecular scale.

A variety of biologically active non-nutrient plant chemical compounds that have beneficial effects on the body.

The spoilage and decomposition of fats, fatty acids and oils through exposure to oxygen. Causes an unpleasant odour and flavour in food.

A process where a liquid is passed over membranes, which have minute pores that prevent macronutrients, such as protein, from passing through.

The process through which starch granules are mixed with a liquid, heated, and burst, then absorb the moisture to form a gel; for example, sauce making.

Prevents mixtures containing dissimilar liquids, such as oil and vinegar, from separating. For example, egg yolks are an emulsifier used to stabilise mayonnaise – an oil and vinegar emulsion.

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Food Engineering Vocabulary

Mots Croisés

À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

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Food Engineering VocabularyVersion en ligne

par Miriam Vázquez Durán

The transfer of microorganisms to food from other sources; for example, hands, equipment and other food or between unprocessed/raw material and processed/final food products.

A population subset with similar characteristics, such as socio-economic state, age, education level, ethnicity.

Browning and chemical change occurring to starch when subjected to dry heat. Upon heating, starch is broken down into dextrins causing the colour, taste, aroma and flavour of the food to change; for example, browning of bread during baking.

A food category referring to raw agricultural products; for example, wheat, corn, that are produced in large quantities by many different producers. After trade or purchase, commodities are processed into other higher value food products.

Process of international integration and breaking down of barriers to make a united global community, such as the movement of people, money, goods and services due to increased global trade and investment.

Nutrients that the body requires in relatively large amounts to provide kilojoules and perform other functions. The three macronutrients are proteins, carbohydrates and lipids.

Manipulation of matter at the molecular scale.

A variety of biologically active non-nutrient plant chemical compounds that have beneficial effects on the body.

The spoilage and decomposition of fats, fatty acids and oils through exposure to oxygen. Causes an unpleasant odour and flavour in food.

A process where a liquid is passed over membranes, which have minute pores that prevent macronutrients, such as protein, from passing through.

The process through which starch granules are mixed with a liquid, heated, and burst, then absorb the moisture to form a gel; for example, sauce making.

Prevents mixtures containing dissimilar liquids, such as oil and vinegar, from separating. For example, egg yolks are an emulsifier used to stabilise mayonnaise – an oil and vinegar emulsion.

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