International Food Information Service's Dictionary of food science and technology : Compiled and PDF

By International Food Information Service

ISBN-10: 1405125055

ISBN-13: 9781405125055

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Ascomycetes Former term for a large class of fungi containing approximately 2000 genera. Still commonly used to describe members of the subdivision Ascomycotina. Typically terrestrial saprotrophs or parasites. Includes most yeasts, the edible morels (Morchella) and truffles (Tuber), the cup fungi, the powdery mildews, black mildews and sooty moulds. Ascorbases Alternative term for L-ascorbate oxidases. Ascorbate oxidases ascorbate oxidases. 3. Oxidize ascorbic acid to dehydroascorbic acid. Can be used to determine the levels of ascorbic acid (vitamin C) in foods and beverages, and as part of an antioxidant protection system for food preservation.

32-39. Catalyse hydrolysis of ATP to ADP. Can be used as an index of protein denaturation in meat during storage. g. during fermentation of wines and dairy products. Atrazine Selective systemic herbicide used for preand post-emergent control of annual grasses and broadleaved weeds in a range of cereals (particularly corn and sorghum), fruits, vegetables, coffee, oil palms and sugar cane. Often used in combination with other herbicides. Classified by Environmental Protection Agency as slightly toxic (Environmental Protection Agency III).

Arsenates Toxic salts of arsenic acid, which may occur as contaminants, especially in drinking water. Arsenic Toxic element which may occur as a contaminant in a range of substances, including water and sea foods. Chemical symbol As. Artemisia Genus of plants used as the source of spices. Includes davana (Artemisia pallensis), tarragon (A. dracunculus), wormwood (A. absinthium) and mugwort (A. vulgaris). Arthritis Inflammation of one or more joints resulting in swelling, redness and pain. A range of conditions that includes rheumatoid, autoimmune, infectious and osteoarthritides.

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