Similarities between Food processing and Food science
Food processing and Food science have 14 things in common (in Unionpedia): Dietary supplement, Enzyme, Flavor, Food, Food additive, Food and Bioprocess Technology, Food coloring, Food fortification, Food rheology, Food storage, Foodborne illness, Nutraceutical, Shelf life, Vitamin.
Dietary supplement
A dietary supplement is a manufactured product intended to supplement the diet when taken by mouth as a pill, capsule, tablet, or liquid.
Dietary supplement and Food processing · Dietary supplement and Food science ·
Enzyme
Enzymes are macromolecular biological catalysts.
Enzyme and Food processing · Enzyme 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 processing · Flavor and Food science ·
Food
Food is any substance consumed to provide nutritional support for an organism.
Food and Food processing · Food and Food science ·
Food additive
Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities.
Food additive and Food processing · Food additive 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 Bioprocess Technology and Food processing · Food and Bioprocess Technology and Food science ·
Food coloring
Food coloring, or color additive, is any dye, pigment or substance that imparts color when it is added to food or drink.
Food coloring and Food processing · Food coloring and Food science ·
Food fortification
Food fortification or enrichment is the process of adding micronutrients (essential trace elements and vitamins) to food.
Food fortification and Food processing · Food fortification and Food science ·
Food rheology
Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions.
Food processing and Food rheology · Food rheology 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 processing 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 processing and Foodborne illness · Food science and Foodborne illness ·
Nutraceutical
A Nutraceutical is a pharmaceutical-grade and standardized nutrient.
Food processing and Nutraceutical · Food science and Nutraceutical ·
Shelf life
Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale.
Food processing and Shelf life · Food science and Shelf life ·
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.
The list above answers the following questions
- What Food processing and Food science have in common
- What are the similarities between Food processing and Food science
Food processing and Food science Comparison
Food processing has 89 relations, while Food science has 62. As they have in common 14, the Jaccard index is 9.27% = 14 / (89 + 62).
References
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