Properties & processing

23 termes
A
Antinutrients Compounds naturally present in plants that reduce the absorption or use of certain nutrients, such as phytic acid…
B
Bioavailability The proportion of a nutrient that is actually absorbed and usable by the body after eating, depending on…
C
Cooking Applying heat to a food, which changes its structure, digestibility and nutritional value, with both beneficial and destructive…
D
Dehydration (food preservation method) A process that removes water from food to stop microbial growth, one of the oldest preservation methods.
E
Emulsifiers Additives that let two normally immiscible substances (water and oil) mix stably, improving the texture and creaminess of… Endocrine disruptors Chemical substances able to interfere with the hormone system, found in some packaging, pesticides and containers, with worrying…
F
Fermentation A process of transforming food using micro-organisms (bacteria, yeasts) that break down sugars, changing flavour, texture, shelf life… Food additives Substances added to industrial foods to improve shelf life, texture, taste or appearance, identified by an E number… Food colourings Additives that give or boost the colour of foods, purely cosmetic, some synthetic ones being controversial for their… Food preservation All the techniques that slow food spoilage by acting on micro-organisms and chemical reactions, with varying effects on… Food safety The rules and practices aimed at preventing food poisoning, from the cold chain to kitchen hygiene, not to… Freeze-drying A preservation technique of cold dehydration under vacuum (the frozen product loses its water by sublimation), remarkably well…
G
Gluten A group of proteins (gliadins and glutenins) found in wheat, barley and rye, responsible for the elasticity of…
H
Heavy metals Toxic elements (lead, mercury, cadmium, arsenic) that can contaminate food through the environment and accumulate in the body,…
O
Oxidation A chemical reaction between oxygen and the components of a food, responsible for fats going rancid and fruit…
P
Pasteurisation A process of moderate heating (usually 72°C for a few seconds) designed to destroy pathogenic micro-organisms in a… Pesticide residues Chemical substances used to protect crops from pests, whose residues on food are subject to regulatory limits and… Preservatives Additives that extend the shelf life of foods by slowing the growth of micro-organisms or oxidation, ranging from… Processed food Foods that have undergone industrial processes, ranked by degree of processing under the NOVA classification, with the ultra-processed…
S
Sprouting The process of soaking then growing seeds (pulses, cereals, nuts and seeds) that activates the seed, increasing its… Sterilisation (UHT) An intense heat treatment (very high temperature) that destroys all micro-organisms and their spores, allowing long storage at… Sweeteners Sweet-tasting substances that replace sugar, providing few or no calories, including artificial (aspartame, sucralose) and natural (stevia, polyols)…
U
Ultra-processed food (NOVA 4) Food made from complex industrial formulations (5+ ingredients), containing cosmetic additives and substances rarely used in home cooking…