Category: D

A test of food product quality without indicating any preference.  

An estrogenic growth hormone used in cattle.  

Undigested carbohydrates including hemi-cellulose, pectic substances, gums and other carbohydrates including cellulose and lignin. Roughage. Fiber has been classified into two general categories: dietary fiber and functional fiber. Dietary fibers are non-digestible polysaccharides, as well as lignin, that are intrinsically present as intact fibers in plants. Functional fibers are also non-digestible by human enzymes, but…

To eat or cause to eat less or eating according to a prescribed rule. (a) The food regularly consumed during the course of normal living; (b) a restriction of caloric intake. Pertains to the relationship of nutrients in the foods ingested each day over a significant period of time. The amount and type of food…

To cut food into small cubes. To fragmentize into minuscule pieces or cuboids, typically measuring a quarter of an inch in dimensions.  

The temperature at which vapor begins to condense.    

A sample unit affected by one or more deviations or one that varies in a specially defined manner from the requirements of a standard, specification or other inspection document. Varying from a normal state, especially in behavior. Something (or someone) that is variant when compared with the norm or an accepted standard.  

Advanced changes concerning the quality of foods. Degeneration of mental abilities due to brain pathology. The fact of becoming worse. Retrogression; said of impairment of mental or physical functions.  

A nutrient content claim on all food labels.