Foods terminology

Another valuable tool in food package development is the taste/odor Profile Test (18). Developed by the Arthur D. Little Company, this method uses a small panel of four to eight people specially trained in the procedure. Their analysis develops a full descriptive terminology for the product in question and assigns a numerical rating to each component of the taste/odor complex. 

Fire retardant treatment, for wood, 26 348 Fire science, 11 450 Fire test methods, 11 449—450 Fire test terminology, 19 588 Fire-tube furnaces, 12 319—320, 327 Firing, of ferrites, 11 73 Firming agents, 12 32 as food additives, 12 57 First aid and rescue, 21 858 First aid, for nitric acid exposure, 17 192 First failure, time to, 26 987 First falling rate period, 23 67 First-generation ionic liquids, 26 837-838, 841, 865... 

Department of Health and Human Services, Food and Drug Administration.In-ternational Conference on Harmonisation Guideline on Validation of Analytical Procedures Definitions and Terminology Availability, docket no. 94D-0016. March 1,1995. 

In these experimental procedures, descriptive terms were collected first. Eight kinds of foods with and without additional MSG or containing different concentrations of broth or stock were served to 180 persons. The subjects expressed freely their impressions of the flavors of the samples using their own terminology. Out of approximately 500 expressions obtained, 32 pairs of the terms frequently expressed were selected except the terms... 

The purpose of this paper is to describe flie policies and procedures of dietary exposure analysis and risk assessment in these two portions of die world, to highlight their differences, and to demonstrate how they both aim for the same goal, a safe food supply. Unless otherwise noted, all references to exposure in this paper pertain to the intake of pesticide residues in food. Nomenclature in other parts of the world refers to dietary intake, but the general concept is the same, regardless of the terminology. Likewise, all references to risk and risk assessment pertain to the risk assessment with regard to dietary exposure to pesticide residues. 

Extraction can be used as an efficient and selective sample preparation method before analysis by chromatographic, spectroscopic, electroanalytical, or electrophoretic methods (see for example [5-10]). International norms from the International Standards Organization, US Food and Drug Administration, and US Environmental Protection Agency recommend application of extraction methods in analysis of food products and environmental and pharmaceutical samples. Novel ideas and new views concerning extraction have led to many controversies about terminology and to reallocation and softening of the boundaries between extraction and other analytical sample treatment techniques. 

FDA (1995), Glossary of Computerized System and Software Development Terminology, August. FDA (1998), Guideline to Inspections of Computerized Systems Used in Food Processing Industry, October. 

Aquatic organisms may be contaminated by chemicals by several pathways directly via uptake through gills or skin as well as indirectly via ingestion of food or contaminated sediment particles [3]. For clarity the terminology associated with such studies should be given. 

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