Category: F

Microorganisms which can be grown either in the presence or absence of oxygen. An organism that will grow under either aerobic or anaerobic conditions. Micro-organisms able to grow aerobically or anaerobically—a classification embracing the greater majority of bacteria (cf. obligatory anaerobes). An organism that can live and reproduce with or without oxygen.  

The bottom or can manufacturers end of a container.  

An experiment in which the treatments are arranged in all possible combinations.  

A term used to describe a blend of food ingredients resulting in a product with special characteristics. Also sometimes called “engineered foods.”  

Defined as number of minutes required to destroy a stated number of microorganisms at a defined temperature, usually at 250 °F.  

A person who eats only fruits, nuts, and seeds; an extreme form of vegetarianism. A vegetarian whose diet includes only plant products that fall off naturally so that the plant is not destroyed during harvesting; these include nuts, beans, peas, corn, cucumbers, tomatoes, berries, and fruits such as apples, pears, and peaches. Someone who eliminates…

A general name for polysaccharides of fructose, such as inulin. Not digested, and hence a part of dietary fibre or non-starch polysaccharides.  

Oligosaccharides consisting of fructose. A family of oligosaccharides, some of which help to foster the growth of bifidobacteria in the lower colon of monogastric animals (e.g., humans, pigs, etc.). Those bifidobacteria generate certain short-chain fatty acids, which are absorbed by the colon and result in a reduction of cholesterol levels in the bloodstream.  

Mono- and disaccharides added to food, plus sugars in fruit juices, honey and syrup.