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44 relations: Aaron E. Wasserman, Alcohol powder, Artificial rice, Avidin, Banana powder, Bernard J. Liska, Ceratonia siliqua, Clam juice, Daryl B. Lund, Dill, Dimethyl sulfide, Documentation, Ernest J. Briskey, Fereidoon Shahidi, Food physical chemistry, Food science, Food Technology (magazine), Fred W. Tanner, George F. Stewart, Hippophae rhamnoides, Institute of Food Technologists, JFS, John J. Powers (food scientist), Juliet Gerrard, Kimchi, List of biology journals, List of food and drink magazines, List of scientific journals, List of University of Illinois at Urbana–Champaign people, List of University of Wisconsin–Madison people, Martin S. Peterson, Monosodium glutamate, Photophobia, Robert E. Berry, Samuel Cate Prescott, Sunflower butter, Tangelo, Teleost, Theobromine, Umami, Walter M. Urbain, Zdenka Samish, Zingibain, Zoltan I. Kertesz.
Aaron E. Wasserman
Aaron E. Wasserman (October 11, 1920 – July 5, 2015) was an American food scientist whose career started out in the medical field in microbiology, then evolved into research with the United States Department of Agriculture (USDA) Agricultural Research Service (ARS) into food chemistry.
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Alcohol powder
Alcohol powder or powdered alcohol or dry alcohol is a product generally made using micro-encapsulation.
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Artificial rice
Artificial rice is a grain product made to resemble rice.
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Avidin
Avidin is a tetrameric biotin-binding protein produced in the oviducts of birds, reptiles and amphibians and deposited in the whites of their eggs.
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Banana powder
Banana powder is a powder made from processed bananas.
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Bernard J. Liska
Bernard J. Liska (May 31, 1931-November 11, 2002) was an American food scientist who was involved in the creation of the Food Science Department at Purdue University in West Lafayette, Indiana.
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Ceratonia siliqua
Ceratonia siliqua, known as the carob tree or carob bush, St John's-bread, locust bean (not African locust bean), or simply locust-tree, is a flowering evergreen tree or shrub in the pea family, Fabaceae.
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Clam juice
Clam juice is the broth obtained from clams.
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Daryl B. Lund
Daryl Bert Lund (born 1941) is an American food scientist and engineer who has served in various leadership positions within the Institute of Food Technologists, including President in 1990–1991 and editor-in-chief of the Journal of Food Science from 2003-2012.
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Dill
Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae.
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Dimethyl sulfide
Dimethyl sulfide (DMS) or methylthiomethane is an organosulfur compound with the formula (CH3)2S.
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Documentation
Documentation is a set of documents provided on paper, or online, or on digital or analog media, such as audio tape or CDs.
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Ernest J. Briskey
Ernest Joseph Briskey (1930 – June 24, 2006) was an American food scientist who was involved in the biological studies on meat tissue during the slaughtering process.
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Fereidoon Shahidi
Fereidoon Shahidi is a university research professor at Memorial University of Newfoundland in Canada.
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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 science
Food science is the applied science devoted to the study of food.
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Food Technology (magazine)
Food Technology is a monthly food science and technology magazine published by the Institute of Food Technologists (IFT) in Chicago, Illinois.
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Fred W. Tanner
Fred Wilbur Tanner (1888–1957) was an American food scientist and microbiologist who involved in the founding of the Institute of Food Technologists (IFT) and the creation of the scientific journal Food Research (now the Journal of Food Science (JFS).).
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George F. Stewart
George F. Stewart (February 22, 1908-March 18, 1982) was an American food scientist who was involved in processing, preservation, chemistry, and microbiology of poultry and egg-based food products.
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Hippophae rhamnoides
Hippophae rhamnoides, also known as common sea buckthorn is a species of flowering plant in the family Elaeagnaceae, native to the cold-temperate regions of Europe and Asia.
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Institute of Food Technologists
The Institute of Food Technologists (IFT) is an international, non-profit scientific society of professionals engaged in food science, food technology, and related areas in academia, government and industry.
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JFS
JFS may refer to.
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John J. Powers (food scientist)
John Joseph Powers (February 2, 1918 – December 23, 2014) was an American food scientist who was involved in the creation of the Food Science Department at University of Georgia in Athens, GA.
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Juliet Gerrard
Juliet Ann Gerrard FRSNZ is a New Zealand biochemistry academic.
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Kimchi
Kimchi (gimchi), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood).
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List of biology journals
This is a list of articles about scientific journals in biology and its various subfields.
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List of food and drink magazines
This is a list of food and drink magazines.
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List of scientific journals
The following is a partial list of scientific journals.
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List of University of Illinois at Urbana–Champaign people
This is a list of notable people affiliated with the University of Illinois at Urbana–Champaign, a public research university in Illinois.
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List of University of Wisconsin–Madison people
This is a list of notable people who attended, or taught at, the University of Wisconsin–Madison.
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Martin S. Peterson
Martin S. Peterson was an American food scientist who was involved in food irradiation, food supplies for the United States military, and in confectionery products development.
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Monosodium glutamate
Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids.
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Photophobia
Photophobia is a symptom of abnormal intolerance to visual perception of light.
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Robert E. Berry
Robert E. Berry is an American retired food scientist who was involved in citrus research with the United States Department of Agriculture (USDA) Agricultural Research Service (ARS) before becoming Editor-In-Chief of the Institute of Food Technologists' (IFT) Journal of Food Science (JFS) from 1990 to 1998.
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Samuel Cate Prescott
Samuel Cate Prescott (April 5, 1872 – March 19, 1962) was an American food scientist and microbiologist who was involved in the development of food safety, food science, public health, and industrial microbiology.
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Sunflower butter
Sunflower butter, also known as sunflower seed butter, is a food paste made from sunflower seeds.
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Tangelo
The tangelo (C. reticulata × C. maxima or x C. paradisi), Citrus × tangelo, is a citrus fruit hybrid of a tangerine and a grapefruit.
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Teleost
The teleosts or Teleostei (Greek: teleios, "complete" + osteon, "bone") are by far the largest infraclass in the class Actinopterygii, the ray-finned fishes, and make up 96% of all extant species of fish.
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Theobromine
Theobromine, formerly known as xantheose, is a bitter alkaloid of the cacao plant, with the chemical formula C7H8N4O2.
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Umami
Umami, or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness).
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Walter M. Urbain
Walter Mathias Urbain (1910 – January 15, 2002) is a distinguished American scientist who helped pioneer food science through innovative research during World War II.
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Zdenka Samish
Zdenka Samish (זדנקה סמיש, also spelled Samisch) (March 13, 1904 – March 8, 2008) was a Czech-Israeli food technology researcher.
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Zingibain
Zingibain, zingipain, or ginger protease is a cysteine protease enzyme found in ginger (Zingiber officinale) rhizomes.
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Zoltan I. Kertesz
Zoltan I. Kertesz (September 2, 1903 – August 1968) was a Hungarian-born, American food scientist who was involved in the early development of food microbiology and food chemistry.
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References
[1] https://en.wikipedia.org/wiki/Journal_of_Food_Science
