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13 relations: Gwyneth Paltrow, Hazard analysis and critical control points, Hydraulic press, Juice, Juice fasting, Kim Kardashian, Manufacturing, Marginal cost, Microorganism, Nutrition facts label, Pascalization, Screw conveyor, Ultraviolet.
Gwyneth Paltrow
Gwyneth Kate Paltrow (born September 27, 1972) is an American actress, singer, and food writer.
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Hazard analysis and critical control points
Hazard Analysis and Critical Control Points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
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Hydraulic press
A hydraulic press is a device (see machine press) using a hydraulic cylinder to generate a compressive force.
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Juice
Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables.
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Juice fasting
Juice fasting, also known as juice cleansing, is a fad diet in which a person consumes only fruit and vegetable juices while otherwise abstaining from food consumption.
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Kim Kardashian
Kimberly Kardashian West (born October 21, 1980) is an American reality television personality and socialite.
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Manufacturing
Manufacturing is the production of merchandise for use or sale using labour and machines, tools, chemical and biological processing, or formulation.
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Marginal cost
In economics, marginal cost is the change in the opportunity cost that arises when the quantity produced is incremented by one unit, that is, it is the cost of producing one more unit of a good.
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Microorganism
A microorganism, or microbe, is a microscopic organism, which may exist in its single-celled form or in a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from 6th century BC India and the 1st century BC book On Agriculture by Marcus Terentius Varro. Microbiology, the scientific study of microorganisms, began with their observation under the microscope in the 1670s by Antonie van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera and anthrax. Microorganisms include all unicellular organisms and so are extremely diverse. Of the three domains of life identified by Carl Woese, all of the Archaea and Bacteria are microorganisms. These were previously grouped together in the two domain system as Prokaryotes, the other being the eukaryotes. The third domain Eukaryota includes all multicellular organisms and many unicellular protists and protozoans. Some protists are related to animals and some to green plants. Many of the multicellular organisms are microscopic, namely micro-animals, some fungi and some algae, but these are not discussed here. They live in almost every habitat from the poles to the equator, deserts, geysers, rocks and the deep sea. Some are adapted to extremes such as very hot or very cold conditions, others to high pressure and a few such as Deinococcus radiodurans to high radiation environments. Microorganisms also make up the microbiota found in and on all multicellular organisms. A December 2017 report stated that 3.45 billion year old Australian rocks once contained microorganisms, the earliest direct evidence of life on Earth. Microbes are important in human culture and health in many ways, serving to ferment foods, treat sewage, produce fuel, enzymes and other bioactive compounds. They are essential tools in biology as model organisms and have been put to use in biological warfare and bioterrorism. They are a vital component of fertile soils. In the human body microorganisms make up the human microbiota including the essential gut flora. They are the pathogens responsible for many infectious diseases and as such are the target of hygiene measures.
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Nutrition facts label
The nutrition facts label (also known as the nutrition information panel, and other slight variations) is a label required on most packaged food in many countries.
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Pascalization
Pascalization, bridgmanization, high pressure processing (HPP) or high hydrostatic pressure (HHP) processing is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food.
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Screw conveyor
A screw conveyor or auger conveyor is a mechanism that uses a rotating helical screw blade, called a "flighting", usually within a tube, to move liquid or granular materials.
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Ultraviolet
Ultraviolet (UV) is electromagnetic radiation with a wavelength from 10 nm to 400 nm, shorter than that of visible light but longer than X-rays.
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