Mindblown: a blog about philosophy.
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Organoleptic qualities
Properties perceived by the senses, such as colour, texture, flavour, taste and aroma.
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Oilseeds
Oil-bearing materials used as sources of edible or industrial oils; the chief oilseeds which yield oils that are edible as such or after refining are the groundnut, sesame, rape/mustard, cottonseed, coconut, safflower, soya-bean and sunflower.
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Oilcake
The residue left after removal of oil from oilseeds using expeller (screw) – pressing or solvent-extraction; it is high in protein, and is used in animal feeds or fertilizers. Oilcake of special edible quality can be used for human feeding.
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Nutritive food
Food, either natural or processed, which, besides energy, contributes significantly one or more nutrients.
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Nutritional status
State of nourishment as measured by various appropriate tests in respect either of total nutrition or specific nutrients. The health of the individual with respect to nutrient intake.
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Nitrogen balance
The difference between intake and excretion of nitrogen, which may be positive or negative. When the intake of nitrogen (from protein) is equal to the excretion of nitrogen in the urine and feces, the individual is in nitrogen balance. Negative nitrogen balance is when excretion exceeds intake. Positive balance is when intake exceeds excretion. This…
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Net dietary protein calories (NDpCal)
The proportion of calories in the diet derivable from protein, and corrected for quality of that protein. This proportion should be high in the early years of childhood to ensure proper growth.
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Musty Odour
Stale or mouldy smell.
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Milk powder
The powdery products resulting from removal of almost all water from whole or skim milk by roller or spray drying.
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Malt extract
A sweet, light-brown syrupy liquid which is the concentrated water extract of malt, and is used for its toasted flavour and nutrient content in foods and medicines.
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