Category: P

Agreeable to the taste; savory; hence acceptable or pleasing.  

The liquid or other medium in which the low acid or acidified products are packed.  

Date of manufacturing, processing or packaging.  

Placing food in containers (metal, glass, plastic) suitable for distribution and protection from bacterial contamination, moisture loss, oxidative deterioration.  

A type of attribute control chart that helps to monitor or control the percent of fraction defective pieces in a production run.  

Average percent defective for the process, that is, the total number of defectives divided by the total number of units inspected and multiplied by 100. The value is expressed as a percentage.  

An intermediate in the metabolism of carbohydrates, formed by the anaerobic metabolism of glucose. A keto acid of 3-carbon atoms is formed of carbohydrate in aerobic metabolism. Pyruvate is the salt or ester. A substance formed from glycogen in the muscles when it is broken down to release energy. Pyruvic acid also known as pyruvate,…

Salts of pyruvic acid. A metabolic intermediate formed from glucose in glycolysis and from the deamination of alanine. The end product of glycolysis. A substance in blood; deficiency causes anemia. An intermediate product in the breakdown of glucose to carbon dioxide and water.  

Nitrogenous compounds (bases) that occur in nucleic acids: cytosine, thymidine, and uracil. A heterocyclic organic compound containing nitrogen atoms at (ring) positions 1 and 3. Naturally occurring derivatives are components of nucleic acids and coenzymes, uracil, thymine, and cytosine. The parent substance of several nitrogenous compounds found in nucleic acid, e.g., thymine, uracil, and cytosine.…

5-Phosphate of the aldehyde form of pyridoxine (vitamin B6): this is the major form of the vitamin in blood and tissues, and is commonly measured as an index of vitamin B6 status. Coenzyme form of the vitamin pyridoxine. A derivative of vitamin B6 that is an important ‘coenzyme in certain reactions of amino-acid metabolism.