فرهنگ لغات علوم و صنایع غذایی - A - قسمت پنجم

N-Acetyllactosamine synthases Alternative term

for lactose synthases.

Acetylmethylcarbinol Flavour compound found

commonly in dairy products and wines. Synonym

of acetoin.

N-Acetylneuraminic acid One of the organic acids,

synonym sialic acid. A nitrogen-containing

sugar derivative with a carbonyl functional group

found ubiquitously in complex carbohydrates.

Acha Species of cereal crop, Digitaria exilis, indigenous

to West and North Africa and grown for its grain.

Achromobacter Obsolete genus of Gram negative,

rod-shaped bacteria of the family Achromobactereaceae,

in which several parasitic and pathogenic

species were formerly grouped. Occur in soil, and

fresh and salt water. Some representatives have now

been designated to the genera Acinetobacter and

Alcaligenes.

Acid casein Casein produced by acid precipitation

from milk at its isoelectric point, pH 4.7. Acidification

can be achieved by direct addition of an acid or

through the action of lactic acid bacteria.

Acid curd cheese A cheese produced by microbial

ripening of quarg, ripening proceeding from the outside

of the cheese. Cultures used include bacteria,

fungi and yeasts, the selection depending on the type

of cheese being made.

Acidification Process by which the pH of a substance

is decreased to below 7 making it acidic.

Acidity The degree to which a substance or solution is

acidic, being dependent upon the concentration of hydrogen

ions. Level of acidity is expressed using pH.

Acidocins Bacteriocins produced by Lactobacillus

acidophilus.

Acidophilin Fermented milk prepared by fermentation

of milk with a mixture of lactic acid bacteria,

including Lactobacillus acidophilus, and kefir

grains.

Acidophilus milk Fermented milk produced by

fermentation of milk with Lactobacillus acidophilus.

Consumption of acidophilus milk has beneficial effects

on the intestine.

Acidophilus pastes Cultured milk products

made using curd resulting from milk acidification

with Lactobacillus acidophilus.

Acid phosphatases EC 3.1.3.2. Enzymes with

wide specificity which catalyse hydrolysis of orthophosphoric

monoesters into an alcohol and orthphosphate.

Also catalyse transphosphorylation. Important

for flavour development, e.g. in cheese and also

used as a marker of thermal processing in meat.

Acid rain Rain which has low pH caused by formation

of acids due to interaction of industrial gas emissions

with water. Studies with simulated acid rain have

shown adverse effects on yield and quality of exposed

crops, especially fruits such as apples, pears and

peaches. Fruit marketability and composition were

affected.

Acids Chemical compounds which release hydrogen

ions when dissolved in water, or whose H can be replaced

by metal atoms or basic radicals, or which react

with bases to form salts and water. Include both organic

acids and inorganic acids. Inorganic acids

may be used in food processing or cleaning of equipment.

Organic acids of many types are constituents of

a wide range of foods, both as natural constituents and

as processing aids. Important types of organic acids in

foods include fatty acids, amino acids and carboxylic

acids.

α-Acids Humulones. The main bitter compounds

of hops resins, used to impart a bitter taste to beer.

Converted to the more soluble and more bitter iso-