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21 relations: American Association of Cereal Chemists, Aseptic processing, Brookfield Engineering, Food chemistry, Food engineering, Food industry, Food packaging, Food physical chemistry, Food preservation, Food processing, Food safety, Food science, Food storage, Gel, Mouthfeel, Pizza cheese, Precipitated silica, Rheology, Rheometer, Simplesse, Waxy corn.
American Association of Cereal Chemists
AACC International (formerly the American Association of Cereal Chemists) is a non-profit professional organization of members who are specialists in the use of cereal grains in foods.
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Aseptic processing
Aseptic processing is a processing technique wherein commercially thermally sterilized liquid products (typically food or pharmaceutical) are packaged into previously sterilized containers under sterile conditions to produce shelf-stable products that do not need refrigeration.
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Brookfield Engineering
Brookfield Engineering is an engineering and manufacturing company with headquarters in Middleboro, Massachusetts.
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Food chemistry
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods.
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Food engineering
Food engineering is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry and engineering for food and related industries.
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Food industry
The food industry is a complex, global collective of diverse businesses that supplies most of the food consumed by the world population.
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Food packaging
Food packaging is packaging for food.
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Food physical chemistry
Food physical chemistry is considered to be a branch of Food chemistry concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods.
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Food preservation
Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.
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Food processing
Food processing is the transformation of cooked ingredients, by physical or chemical means into food, or of food into other forms.
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Food safety
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness.
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Food science
Food science is the applied science devoted to the study of food.
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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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Gel
A gel is a solid jelly-like material that can have properties ranging from soft and weak to hard and tough.
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Mouthfeel
Mouthfeel refers to the physical sensations in the mouth caused by food or drink, as distinct from taste.
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Pizza cheese
Pizza cheese encompasses several varieties and types of cheeses and dairy products that are designed and manufactured for use specifically on pizza.
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Precipitated silica
Precipitated silica is a silica (SiO2) produced by precipitation from a solution containing silicate salts.
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Rheology
Rheology (from Greek ῥέω rhéō, "flow" and -λoγία, -logia, "study of") is the study of the flow of matter, primarily in a liquid state, but also as "soft solids" or solids under conditions in which they respond with plastic flow rather than deforming elastically in response to an applied force.
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Rheometer
A rheometer is a laboratory device used to measure the way in which a liquid, suspension or slurry flows in response to applied forces.
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Simplesse
Simplesse is a multi-functional dairy ingredient made from whey protein concentrate used as a fat substitute in low-calorie foods.
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Waxy corn
Waxy corn (maize) was found in China in 1909.
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Food Rheology, Psychorheology.
References
[1] https://en.wikipedia.org/wiki/Food_rheology
