Encyclopedia of food science and technology

activity agglomerates alcohol alkaloids amino acids animals antibiotic antimicrobial antioxidants AOAC aquaculture associated bacteria baked beans beer beverages blanching blood butter caffeine cancer canola canola oil carbohydrates carbon carotene carotenoids cells Cereal cheese Chem chemical chilled foods cholesterol Chromatography citric coffee color compounds concentration consumed contain culture Dairy diet dietary disease dough drug eating effect enzyme erucic acid extract factors fatty acids feed fermentation fish flavor fruit glucose grain growth heat increased ingredients inhibition intake leavening levels lipid liquid Listeria monocytogenes material meal meat meter methods milk moisture natamycin Nisin nutrients Nutrition obesity odors organisms oxidation oxygen packaging particles phenolic plant powder protein reaction reduced residues result salt sample sexual sodium solids soluble species starch sterile storage sugar sulfonamide Table Technology temperature tion tissue United vegetables vitamin yeast