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Translation glossary: Dictionary of Food Science and Technology; English to English

Creator:
Iozefina Pîrghie
Iozefina Pîrghie
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BiocatalystsSubstances that catalyse biochemical processes in living organisms. The most well known examples are enzymes, although RNA may also fulfil this function. 
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BiodegradationDegradation of a substance as a result of biological (usually microbial) activity, rendering it less noxious to the environment. 
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Body wt.The weight of any animal, including humans. Measured in kilograms, pounds, or stones and pounds. The body mass index is often employed to assess whether body weight deviates from optimal, such as in obesity. 
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Bourbon whiskeyA type of American corn whiskey, originally made in Bourbon County, Kentucky, USA. 
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CafeteriasSelf service restaurants. Often located within larger establishments, such as department stores, schools or universities. 
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CaffeineOne of the xanthine alkaloids naturally present in several plant foods, including tea, coffee and cola nuts. Acts as a stimulant. Used as an ingredient in some soft drinks, including cola beverages and energy drinks. 
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Calorific valuesAmount of calories in foods or nutrients, indicating the levels of utilizable energy. Also known as energy values. 
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Canned foodsFoods preserved by canning. One of the main advantages of canned foods is their ease of storage at ambient temperatures. Shelf life is typically around 2 years for canned fruits and vegetables and longer for canned meat. 
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CaramelComplex mixture of brown flavouring/colouring substances produced when sugars are heated above their melting point during caramelization. Thermal degradation of the sugars results in a similar bitter-sweet flavour profile to that of molasses and maple syrups. Caramel is used in flavourings and flavour enhancers for a wide range of foods, including caramels, cakes and biscuits. Colouring properties are employed in caramel colorants. 
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CardamomGreen spice pods containing numerous aromatic seeds produced by Elettaria cardamomom, a shrub belonging to the ginger family. Pods and seeds are used extensively in flavourings for both sweet and savoury dishes, particularly in Indian and Middle Eastern cuisine. White (bleached) pods are also available. 
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CarnitineAmino acid found in muscle, liver and other tissues. Also known as vitamin B7 or vitamin Bt. Required for the transport of fatty acids into mitochondria for oxidation. Rich dietary sources include meat and dairy products. 
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Codex AlimentariusAn international food code with the main purposes of protecting consumer health, ensuring fair trade practices in the food trade and promoting coordination of all food standards work undertaken by international governmental and non-governmental organizations. Includes standards, codes of practice, guidelines and recommendations covering general topics (such as labelling, hygiene, additives, residues and risks assessment) and detailed requirements 
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Coffee extractsLiquid extracts from coffee beans, containing active ingredients and flavour compounds; coffee extracts may be used for preparation of coffee beverages 
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Coffee granulesDried coffee extracts presented in the form of granules 
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CognacA high quality brandy manufactured in a defined district in the Charente and Charente Maritime regions of France. 
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CondimentsDistinctly flavoured products used to season foods. Refers in particular to items that are added to foods at the table immediately prior to consumption (e.g. sauces, relishes and mustard), rather than items added during cooking. Can include salt,pepper and other spices 
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ConfectioneryGeneric term for sweetened food products. Sugar confectionery refers to products such as sweets, candy and chocolates, while bakers confectionery refers to bakery products such as cakes and pastries. 
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Confectionery pastesProducts containing ingredients such as glucose syrups, sugar, fats, colorants and flavourings that are used in the production of extruded sugar confectionery. 
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Confectionery productsA generic term for items produced by the confectionery industry. Includes both sugar confectionery and bakers confectionery. 
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ConfectionsSweet food products, particularly sugar confectionery. 
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ContaminantsAgents that contaminate. May be undesirable substances (e.g. foreign bodies, or residues of pesticides, fungicides, herbicides or fertilizers) or undesirable or harmful microorganisms 
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CorianderCommon name for Coriandrum sativum, an umbelliferous plant cultivated for its aromatic seeds and foliage. 
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Cranberry juicesFruit juices prepared from cranberries (Vaccinium oxycoccus or V. macrocarpon). Thought to have a protective action against urinary tract infections. 
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CrepesThin pancakes originating from France made from batters containing flour, eggs, salt, milk and water. May be served with sweet or savoury fillings. 
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CroissantsRich, crescent-shaped rolls made by laminating butter into a fermented dough; often served at breakfast with butter and jams. Also eaten stuffed with sweet or savoury fillings. 
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