Mindblown: a blog about philosophy.
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Expeller-pressed
A term applied to the vegetable oil and oilcake which result when an oilseed is put through screw press, commonly called an expeller in India. In this machine, a threaded worm rotates in a barrel, generating heat and pressure which cause the oil to be squeezed out.
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Egg albumin
The protein found in egg white; of all the natural proteins it has the highest biological value, for man, and is therefore sometimes used as a comparative reference standard.
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Edible oilseed flour
Products which are made from oilseeds by partial or almost total removal of fat, are rich in protein of a quality suitable for human consumption.
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Dietary supplements
Foods which enhance nutrients that are inadquate in the diet. Dietary supplements are compounds that can be consumed in addition to an individual’s general food intake. Supplements can include a wide variety of compounds and mixtures including vital nutrients such as vitamins, minerals, proteins, amino acids, lipids, essential fatty acids, or carbohydrates. Other dietary supplements…
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Coliform count
The number of coliforms per gram of foodstuffs. Generally indicative of unhygienic conditions of manufacture/handling and storage.
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Clinical signs of malnutrition
Indicators to an examining doctor that the nourishment of a person is imbalanced. Examples of such physical indicators are skin appearance, hair condition, eye appearance, oedema (swelling) and so on.
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Citrates
Salts of citric acid, a common constitutent of foodstuffs like lime and lemons, and an intermediate product in metabolic process in the body. Citric acid is used as an acidulant in soft drinks, and citrates are used for buffering formulated foods against changes in their acid-alkali balance. An intermediate in the citric acid cycle; the…
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Caseiu
A protein of high biological quality which occurs in milk as colloidal suspension associated with calcium phosphate; casein is often used as a comparative reference protein standard in nutritional evaluation studies.
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Biological potency of vitamins
Concentration of a vitamin preparation determined by using living organisms.
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Bakery shortening
Vunaspati meant for use as a shortening or leavening agent in the manufacture of bakery products for promoting the development of the desired cellular structure in the bakery product with an accompanying increase in its tenderness and volume.
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