Faster access than browser!Similarities between Food and Food science
Food and Food science have 17 things in common (in Unionpedia): Bread, Carbohydrate, Cheese, Fermentation in food processing, Flavor, Food and Bioprocess Technology, Food processing, Food storage, Foodborne illness, Gastronomy, Lettuce, Meat, Microbiology, Milk, Mineral (nutrient), Vitamin, Yogurt.
Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking.
Bread and Food · Bread and Food science ·
Carbohydrate
A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n).
Carbohydrate and Food · Carbohydrate and Food science ·
Cheese
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
Cheese and Food · Cheese and Food science ·
Fermentation in food processing
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
Fermentation in food processing and Food · Fermentation in food processing and Food science ·
Flavor
Flavor (American English) or flavour (British English; see spelling differences) is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell.
Flavor and Food · Flavor and Food science ·
Food and Bioprocess Technology
Food and Bioprocess Technology is a peer-reviewed scientific journal published by Springer Science+Business Media.
Food and Food and Bioprocess Technology · Food and Bioprocess Technology and Food science ·
Food processing
Food processing is the transformation of cooked ingredients, by physical or chemical means into food, or of food into other forms.
Food and Food processing · Food processing and Food science ·
Food storage
Food storage allows food to be eaten for some time (typically weeks to months) after harvest rather than solely immediately.
Food and Food storage · Food science and Food storage ·
Foodborne illness
Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes.
Food and Foodborne illness · Food science and Foodborne illness ·
Gastronomy
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating.
Food and Gastronomy · Food science and Gastronomy ·
Lettuce
Lettuce (Lactuca sativa) is an annual plant of the daisy family, Asteraceae.
Food and Lettuce · Food science and Lettuce ·
Meat
Meat is animal flesh that is eaten as food.
Food and Meat · Food science and Meat ·
Microbiology
Microbiology (from Greek μῑκρος, mīkros, "small"; βίος, bios, "life"; and -λογία, -logia) is the study of microorganisms, those being unicellular (single cell), multicellular (cell colony), or acellular (lacking cells).
Food and Microbiology · Food science and Microbiology ·
Milk
Milk is a white liquid produced by the mammary glands of mammals.
Food and Milk · Food science and Milk ·
Mineral (nutrient)
In the context of nutrition, a mineral is a chemical element required as an essential nutrient by organisms to perform functions necessary for life.
Food and Mineral (nutrient) · Food science and Mineral (nutrient) ·
Vitamin
A vitamin is an organic molecule (or related set of molecules) which is an essential micronutrient - that is, a substance which an organism needs in small quantities for the proper functioning of its metabolism - but cannot synthesize it (either at all, or in sufficient quantities), and therefore it must be obtained through the diet.
Food and Vitamin · Food science and Vitamin ·
Yogurt
Yogurt, yoghurt, or yoghourt (or; from yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk.
The list above answers the following questions
- What Food and Food science have in common
- What are the similarities between Food and Food science
Food and Food science Comparison
Food has 436 relations, while Food science has 62. As they have in common 17, the Jaccard index is 3.41% = 17 / (436 + 62).
References
This article shows the relationship between Food and Food science. To access each article from which the information was extracted, please visit:
