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Food rheology, the Glossary

Index Food rheology

Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions.[1]

Table of Contents

  1. 33 relations: Aseptic processing, Bingham plastic, Consumer, Cosmetics, Dietary supplement, Egypt, Emulsion, Food, Food and Bioprocess Technology, Food chemistry, Food engineering, Food fortification, Food grading, Food industry, Food microbiology, Food packaging, Food preservation, Food processing, Food safety, Food science, Food storage, Food technology, Gel, Liquid, Medication, Mouthfeel, Nutraceutical, Polymer, Quality control, Rheology, Shelf life, Solid, Viscosity.

  2. Rheology

Aseptic processing

Aseptic processing is a processing technique wherein commercially thermally sterilized liquid products (typically food or pharmaceutical) are packaged into previously sterilized containers under sterile conditions to produce shelf-stable products that do not need refrigeration.

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Bingham plastic

In materials science, a Bingham plastic is a viscoplastic material that behaves as a rigid body at low stresses but flows as a viscous fluid at high stress.

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Consumer

A consumer is a person or a group who intends to order, or use purchased goods, products, or services primarily for personal, social, family, household and similar needs, who is not directly related to entrepreneurial or business activities.

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Cosmetics

Cosmetics are composed of mixtures of chemical compounds derived from either natural sources or synthetically created ones.

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Dietary supplement

A dietary supplement is a manufactured product intended to supplement a person's diet by taking a pill, capsule, tablet, powder, or liquid.

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Egypt

Egypt (مصر), officially the Arab Republic of Egypt, is a transcontinental country spanning the northeast corner of Africa and the Sinai Peninsula in the southwest corner of Asia.

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Emulsion

An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation.

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Food

Food is any substance consumed by an organism for nutritional support.

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Food and Bioprocess Technology

Food and Bioprocess Technology is a peer-reviewed scientific journal published by Springer Science+Business Media.

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Food chemistry

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. Food rheology and food chemistry are food science.

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Food engineering

Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products. Food rheology and food engineering are food industry and food science.

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Food fortification

Food fortification or enrichment is the process of adding micronutrients (essential trace elements and vitamins) to food.

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Food grading

Food grading involves the inspection, assessment and sorting of various foods regarding quality, freshness, legal conformity and market value. Food rheology and food grading are food industry and food science.

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Food industry

The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population.

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Food microbiology

Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.

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Food packaging

Food packaging is a packaging system specifically designed for food and represents one of the most important aspects among the processes involved in the food industry, as it provides protection from chemical, biological and physical alterations. Food rheology and food packaging are food science.

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Food preservation

Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. Food rheology and food preservation are food science.

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Food processing

Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food rheology and food processing are food industry and food science.

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Food safety

Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. Food rheology and food safety are food science.

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Food science

Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology. Food rheology and food science are food industry.

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Food storage

Food storage is a way of decreasing the variability of the food supply in the face of natural, inevitable variability.

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Food technology

Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Food rheology and food technology are food science.

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Gel

A gel is a semi-solid that can have properties ranging from soft and weak to hard and tough.

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Liquid

A liquid is a nearly incompressible fluid that conforms to the shape of its container but retains a nearly constant volume independent of pressure.

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Medication

A medication (also called medicament, medicine, pharmaceutical drug, medicinal drug or simply drug) is a drug used to diagnose, cure, treat, or prevent disease.

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Mouthfeel

Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. Food rheology and Mouthfeel are food science.

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Nutraceutical

Nutraceutical is a marketing term used to imply a pharmaceutical effect from a compound or food product that has not been scientifically confirmed or approved to have clinical benefits. Food rheology and Nutraceutical are food science.

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Polymer

A polymer is a substance or material consisting of very large molecules linked together into chains of repeating subunits.

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Quality control

Quality control (QC) is a process by which entities review the quality of all factors involved in production.

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Rheology

Rheology is the study of the flow of matter, primarily in a fluid (liquid or gas) state but also as "soft solids" or solids under conditions in which they respond with plastic flow rather than deforming elastically in response to an applied force.

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Shelf life

Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale.

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Solid

Solid is one of the four fundamental states of matter along with liquid, gas, and plasma.

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Viscosity

The viscosity of a fluid is a measure of its resistance to deformation at a given rate.

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See also

Rheology

References

[1] https://en.wikipedia.org/wiki/Food_rheology

Also known as Psychorheology.