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Food processing and Food science

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Food processing and Food science

Food processing vs. Food science

Food processing is the transformation of cooked ingredients, by physical or chemical means into food, or of food into other forms. Food science is the applied science devoted to the study of food.

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 · See more »

Enzyme

Enzymes are macromolecular biological catalysts.

Enzyme and Food processing · Enzyme and Food science · See more »

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 · See more »

Food

Food is any substance consumed to provide nutritional support for an organism.

Food and Food processing · Food and Food science · See more »

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 · See more »

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 · See more »

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 · See more »

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 · See more »

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 · See more »

Food storage

Food storage allows food to be eaten for some time (typically weeks to months) after harvest rather than solely immediately.

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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 · See more »

Nutraceutical

A Nutraceutical is a pharmaceutical-grade and standardized nutrient.

Food processing and Nutraceutical · Food science and Nutraceutical · See more »

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 · See more »

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.

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The list above answers the following questions

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

This article shows the relationship between Food processing and Food science. To access each article from which the information was extracted, please visit:

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