Food Technology Glossary

Milliequivalents of peroxide oxygen per kilogram of fat, measuring primary oxidation products (hydroperoxides).

A number from 0 to 14 that tells us how acidic or basic (alkaline) something is. 7 is neutral, below 7 is acidic, above 7 is basic.

A test for the enzyme alkaline phosphatase, used to confirm adequate milk pasteurisation.

Preserving food by placing it in a highly acidic or salty liquid, such as vinegar, salt brine, or oil, where most spoilage microbes cannot survive.

A copper-containing enzyme responsible for enzymatic browning in cut fruit and vegetables. Optimum pH is around 6–7 and it is largely inactivated above about 80 °C.

The basic hygiene and operational conditions — GMP, sanitation, pest control, personnel hygiene — that must be in place before HACCP can work.

A substance that prevents or retards microbial spoilage. Class I preservatives are traditional substances such as salt, sugar and vinegar; Class II are chemical preservatives such as benzoates and sorbates.

India's main food safety law before 2006, later merged into the Food Safety and Standards Act. It is still mentioned as historical background in many textbooks.

Live microorganisms which, administered in adequate amounts, confer a health benefit on the host.

A nutrient made of amino acids that the body uses to build and repair muscles, skin, and other tissues.

The aggregation of denatured protein molecules into an insoluble network, following denaturation and driven by newly exposed hydrophobic groups.

Weight gain in grams per gram of protein consumed, measured in growing rats.