Tài liệu Từ điển công nghệ thực phẩm

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.
Acacia Plants of the genus Acacia (family Fabaceae),
mostly tropical shrubs and trees. Acacia seeds are used
as foods, and shoots may be used in soups, curries,
omelettes and stir fries. Acacia honey has a mild flowery
flavour. Several species of Acacia yield gums, such
as gum acacia which is also known as gum arabic.
Acai Small, dark purple fruits from the palms Euterpe
oleraceae. The pulps and juices may be used in
beverages, as well as in functional foods. Rich in
dietary fibre and fatty acids, and have strong antioxidative
activity.
Acanthamoeba Genus of free-living amoebae
which occur in soil and fresh water. Some species
may be opportunistic pathogens.
Acaricides Pesticides used to control mites and
ticks (family Acaridae), many of which are responsible
for animal diseases and spoilage of stored crops.
Examples include 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. Usually calculated as