Food Technology Glossary

The Agricultural and Processed Food Products Export Development Authority — an Indian government body that promotes and regulates the export of farm and processed food products.

Filling a commercially sterile product into a sterilised container in a sterile environment, sealing without further heat.

A meal pattern that gives the body the right mix of carbohydrates, proteins, fats, vitamins, and minerals in the right amounts.

The minimum energy the body needs to keep basic functions like breathing and heartbeat going while completely at rest.

A disease caused by a lack of Vitamin B1 (thiamine), affecting the nerves and heart, historically linked to diets based heavily on polished rice.

The date up to which a food is expected to keep its best quality, taste, and texture. After this date the food may not be at its best but can still often be safely eaten.

The proportion of absorbed nitrogen retained by the body, expressed as a percentage.

A short heat treatment, usually 70–100 °C, applied before freezing, drying or canning, primarily to inactivate enzymes.

A simple number calculated from a person's height and weight, commonly used as a rough screening tool for underweight, healthy weight, or obesity.

India's national standards body. It writes official quality standards for many products and awards the ISI mark to those that meet them.

A preservation method in which food is sealed in an airtight can or jar and then heated to destroy microbes, so it stays safe for a long time.

Thermal degradation of sugars in the absence of amino groups, producing colour and flavour compounds. It requires much higher temperatures than the Maillard reaction.