Mindblown: a blog about philosophy.
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pH
Degree or intensity of acidity or alkalinity of a solution or of a product. Technically, it is the negative logarithm of the hydrogen ion concentration. pH is measured on a scale of 0-14 with 7 being neutral, 0-7 acidic, and 7-14 basic. How- ever, in the food industry, 4.G is neutral with food products less…
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Petits fours (Bouchees)
Puffed pastry patties, baked, and filled with various compositions.
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Pesto
A marriage of garlic, basil and olive oil sauce. Cheese may also be added. The sauce is used to top pasta and as a spread. Pesto, a delectable uncooked Italian condiment, showcases the vibrant flavors of fresh basil leaves, garlic, grated Parmesan cheese, pine nuts, and olive oil. This tantalizing combination is traditionally prepared by…
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Pesticide
Any substance which, alone, in chemical combination or in formulation with one or more other substances, is an “economic poison” within the meaning of the Federal Insecticide, Fungicide, and Rodenticide Act. An agent that is used to kill pests. A substance used to destroy crop pests, especially insects. Pesticides are chemicals used to kill insects…
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Pert chart
A chart showing the program evaluation and review technique.
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Peroxide value or number
A value indicating the amount of oxidation taken place in a given fat or oil based on the peroxides present in the oil.
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Peroxide
A compound containing a large amount of oxygen. In chemistry, a compound containing more oxygen than the other oxides of the element in question. Peroxide is a bleaching agent characterized as a compound comprising two oxygen atoms connected by a single bond.
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Peroxidase
Ubiquitous enzyme occurring in higher plants and leukocytes. An enzyme that is naturally produced in soybeans by approximately half of all commercial soybean varieties. Peroxidase very effectively inhibits (stops) growth of any Aspergillusflavus fungi that might be present. Peroxidase can be used to replace more toxic and environmentally problematic chemicals in certain industrial processes. Among…
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Permeability
The passage or diffusion of a gas, vapor, liquid, or solid through a barrier without physically or chemically affecting it. The ability of substances to pass through the placental barrier from mother to fetus. (Of a membrane) the ability to allow some substances to pass through. Ability of a substance, often a membrane or container,…
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Pelagic fish
Middle and surface water fish, as mackerel, salmon, tuna, etc.
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