Category: A

An experience, or feature of experience characterized by a positive attitude. May be measured by preference or liking for specific food item. The process in qualitative research by which subjects being observed become sufficiently accustomed to the observer that their behavior is normal, qualitative evaluation; qualitative variable. According to Dr. Elisabeth Kubler-Ross, the fifth and…

Minimum number of parts or containers that must comply with quality standards.  

A substance having the ability to soak up and retain other substances. An agent that takes up water or fluid and increases in bulk, adsorbent. An agent that binds chemical substances to its surface, absorbent. Being capable of adsorption.    

The study of the transcriptome.  

Substituent in a 6-membered nonaromatic ring is above or below the average plane of the ring. A radiographical examination position in which an image is obtained with the central ray entering the body at an angle.  

The absence of a vitamin; may be used specifically, as, for example, avitaminosis A, or generally, to mean a vitamin deficiency disease. Any disease resulting from a lack of sufficient vitamin intake. A disorder caused by a lack of vitamins. Clinical conditions caused by severe vitamin deficiency. A condition due to the lack or the…

(Bioavailability or biological availability). In some foodstuffs, nutrients that can be demonstrated to be present chemically may not be fully available when they are eaten, because the nutrients are chemically bound in a form that is not susceptible to enzymic digestion. A measure (in terms of type, volume and location) of the supply of health…

Mutant strain of microorganism that requires one or more nutrients for growth that are not required by the parent organism. Commonly used for microbiological assay of vitamins, amino acids, etc. Auxotrophic mutant. A mutant defective in the synthesis of a given biomolecule. The biomolecule must be supplied to the organism if normal growth is to…

The action of unripe fruits and other foods to cause contraction of the epithelial tissues of the tongue, believed to result from a destruction of the lubricant properties of saliva by precipitation by tannins.  

Anon-essential amino acid; the p-amide of aspartic acid. An amino acid, commonly abbreviated asp. In dry, bulk form asparagine appears as a white, crystalline solid. It is found in high amounts in many plants. Detoxifying amino acid. A nonessential amino acid containing two amino groups, four carbons, and two carboxy groups. Asparagine is a nonessential…