فرهنگ لغات علوم و صنایع غذایی - A - قسمت اول

AAS Abbreviation for atomic absorption spectroscopy.

Abalones Marine gastropod molluscs belonging to

the family Haliotidae, which contains around 70 species;

widely distributed, but found mainly in the Western

Pacific (Japan and Australia), and also off California

and Southern Africa. Only the adductor muscle is

edible, having a mild sweet flavour; this muscle is

normally tenderized to soften the naturally tough, rubbery

texture. Marketed in a variety of forms, including

powdered, brined and canned products.

Abate Alternative term for the pesticide temephos.

Abattoirs Types of slaughterhouses where animals

are slaughtered for meat and offal. Abattoirs usually

include lairage (a holding area for live animals), a

slaughtering line and cold stores. Facilities for processing

of by-products (blood, intestines, skins, fat,

bristle, unusable waste products), and treatment of

waste water and air are often included.

Abondance cheese French semi-hard mountain

cheese made from milk of cows of the breeds Abondance,

Montbeliard and Tarine. Characterized by a

strong aroma and a complex flavour. The crust and a

grey layer beneath are removed before consumption.

Abreh Alternative term for abrey.

Abrey Sudanese non-alcoholic fermented beverages

made from sorghum.

Abscisic acid Plant growth regulator, important in

ripening of fruits and cereals.

Absidia Genus of fungi of the class Zygomycetes.

Occur as saprotrophs on decaying vegetable matter,

grains, soil or dung, and meat, or as parasites or

pathogens of plants or animals. Some species may

be used in the production of chitosan (e.g. Absidia

coerulea, A. glauca and A. atrospora).

Absinthe Liqueur flavoured with aniseed and

wormwood. Widely believed to be neurotoxic as a

result of thujone derived from wormwood; sale is

prohibited in many countries for this reason.