فرهنگ لغات علوم و صنایع غذایی - A - قسمت دوم

Absorbents Materials or substances that are capable

of absorption. Uses of absorbents include incorporation

within food packaging (to absorb oxygen as a

preservation technique, to control humidity, and to

manage aroma and flavour problems in packaged

foods) and for purification of foods and beverages,

such as drinking water and liquid foods.

Absorption Process involving molecules of one substance

being taken directly into another substance. Absorption

may be either a physical or a chemical process,

physical absorption involving such factors as solubility

and vapour-pressure relationships and chemical

absorption involving chemical reactions between the

absorbed substance and the absorbing medium. Absorption

includes such processes as the passage of nutrients

and other substances from the gastrointestinal

tract into the blood and lymph, and also the uptake

of water, fats and other substances into foods.

Acaricides Pesticides used to control mites and

ticks (family Acaridae), many of which are responsible

for animal diseases and spoilage of stored crops.

Commonly used examples are amitraz, bromopropylate,

coumaphos and fluvalinate. Residues in

foods may represent a health hazard to consumers.

ACC Abbreviation for the plant growth regulator, 1-

aminocyclopropane-1-carboxylic acid.

Acceptability The degree to which the quality of a

food is regarded as satisfactory.

Acceptable daily intake A safety level for substances

used as food additives. The acceptable daily

intake (ADI) is usually calculated as 1/100th of the

maximum dose of the substance that causes no adverse

effects in humans.

Acceptance The willingness to regard the quality of a

food as satisfactory.

Acephate Systemic insecticide used to control a wide

range of chewing and sucking insects (e.g. aphids,

sawflies and leafhoppers) in fruits and vegetables.

Classified by WHO as slightly toxic (WHO III).

Acerola Alternative term for Barbados cherries.

Acesulfame K Non-nutritive artificial sweetener

(trade name Sunett), approximately 200 times as sweet

as sucrose. Potassium salt derived from acetoacetic

acid, with good heat stability and a synergistic effect in

sweetener blends. Used in a variety of food applications,

including yoghurt, table-top sweeteners,

soft drinks, candy and other confectionery.