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رده:علوم و فنّاوری غذا
صفحه‌های ردهٔ «علوم و فنّاوری غذا»
این ۲۰۰ صفحه در این رده قرار دارند؛ این رده در کل حاوی ۱٬۳۰۳ صفحه است.
(صفحهٔ قبلی) (صفحهٔ بعدی)A
- Abattoir
- Acid curd cheese
- Acid modified starch
- Acid whey
- Acidophilin
- Acidophilus milk
- Acidophilus paste
- Acidulant
- Aciduric microorganism
- Active packaging
- Adipose tissue
- Adjunct culture
- Adulteration
- Aerated confectionery
- Aerosol cream
- Aerosol pack
- Aftertaste
- Agglutination
- Agglutinin
- Agitation
- Air-lift dryer
- Airline meal
- Alkali refining
- Alkaline-refined oil/ alkali-refined oil
- Alkaline-refined/ alkali-refined
- Alkannet/ alkanet
- All-purpose flour
- All-purpose shortening
- Alveogram
- Alveograph
- Amino sugar
- Aminoacid score
- Amylogram
- Amylograph
- Anhydrous milk fat
- Animal charcoal
- Animal fat
- Anti-caking agent
- Antifoaming agent
- Antifreeze protein
- Antispattering agent
- Antistaling agent
- Appertization
- Apple must
- Army ration
- Aroma compounds
- Aroma concentrate
- Aromatic tea
- Aromatization
- Aromatizing agent
- Arrival time
- Artificial colorant
- Artificial flavouring
- Artificial sweetener
- Aseptic filler
- Aseptic packaging
- Aspic
- Astringence
- Astringent
- Atomization
- Atomizer
- Autoclave
B
- Baby food
- Backfat
- Bacteriocide
- Bacteriostat
- Bactofugation
- Bag-in-box
- Bag-in-drum
- Baker's yeast
- Bakery
- Bakery filling
- Bakery product
- Bakery product mix
- Baking
- Baking chocolate
- Baking oven
- Baking powder
- Baking properties
- Baking quality
- Barbecuing
- Barrier properties
- Barrier technology
- Batch deodorizer
- Batch dryer
- Batch fluidized bed dryer
- Batter
- Bean curd
- Bean paste
- Bean sprout
- Beany flavour
- Beating
- Beef
- Beef extract
- Beet sugar
- Belt freezer
- Best if use by
- Beverage concentrate
- Beverage mix
- Beverage powder
- Bifidus milk
- Bio food
- Bioactive compound
- Bioactive peptide
- Bioavailability
- Biobased packaging materials
- Biodegradable packaging materials
- Biodeterioration
- Biogenic amine
- Bioghurt
- Biohydrogenation
- Biological containment
- Biotoxin
- Bitter chocolate
- Bittersweet chocolate
- Blancher
- Blanching
- Blast freezer
- Bleeding
- Blowing
- Blue cheese
- Boar taint
- Body
- Body hook
- Body hook length
- Body thickness
- Bodying agent
- Boiling
- Bone charcoal
- Bone meal
- Boning
- Bottling
- Bottom fermentation
- Botulinum cook
- Bouillon
- Braise
- Braising
- Bread crumb
- Bread crust
- Bread improver
- Bread staling
- Breadcrumbs
- Brewer's yeast
- Brine
- Brined
- Brined meat
- Brining
- Briquetting
- Brisket
- Brittle
- Brittleness
- Broil
- Broiler
- Broiler meat
- Brown flour
- Brown rice
- Browning agent
- Browning reaction
- Bruising
- Bubble pack
- Bulking agent
- Bulky food
- Bull
- Bun
- Burnt flavour
- Butter spread
- Butter substitute
- Buttermilk
- Butterscotch
- Buttery flavour
- Butyrometer
C
- Cabbagy flavour
- Cabinet dryer
- Cake batter
- Calf
- Calf rennet
- Cancer-fighting food
- Candling
- Cane sugar
- Canner's end
- Cannery indicator
- CAP
- Capon
- Capretto
- Caraque
- Carbonated beverage
- Carcass
- Case hardening
- Casein curd
- Casein micelle
- Casing
- Casson value
- Cattle
- CCMP
- Chalkiness
- Chamber dryer
- Charcuterie product
- Cheddaring
- Cheese curd
- Cheese rind
