5 ageing
Committee on Microbiological Safety of Food Advisory Committee on Microbiological Safety of Food noun a statutory
committee that provides advice to the government on matters of food safety. Abbreviation
ACMSF
Committee on Novel Foods and Processes Advisory Committee on Novel Foods and Processes noun an independent
body that advises the Food Standards Agency on matters relating to new foodstuffs and processes.
Abbreviation ACNFP
bean adzuki bean, azuki bean noun a small, slightly sweet, reddish-brown bean from Japan
and China, used as a pulse or ground into flour (NOTE: Its botanical name is Phaseolus
angularis.)
aemia -aemia suffix blood
aerate verb to allow air to enter a substance, especially soil or water
bread aerated bread noun bread made from dough that has been mechanically mixed with
carbon dioxide without using yeast
agent aerating agent noun a substance that allows small bubbles of gas to be dispersed evenly
in a liquid or solid foodstuff
aeration noun the process of adding air or oxygen to a liquid
aerobacter noun a genus of bacteria normally found in the intestine
aerobe noun a living thing, particularly a microorganism, that needs oxygen for metabolism.
Compare anaerobe
aerobic adjective involving or requiring oxygen
exercise aerobic exercise noun exercise such as walking, jogging, cycling and swimming that
increase respiration and heart rates
metabolism aerobic metabolism noun the breakdown of carbon and fats into energy using oxygen
respiration aerobic respiration noun the process in which oxygen that is breathed in is used to
conserve energy as ATP
aerogastria noun a medical condition in which the stomach is distended by gas
Aeromonas noun a microorganism that causes food poisoning
aerophagy noun the swallowing of air while eating (technical)
aerosol noun a canister that contains liquid under pressure, usually one that releases the
liquid as a fine spray
aetiology noun the causes of a disease
AFD abbreviation accelerated freeze-drying
affinage noun the process of ripening cheese
aflatoxin noun a toxin produced by a species of the fungus Aspergillus, especially
Aspergillus flavus, which grows on seeds and nuts and affects stored grain
aftertaste noun a taste left in the mouth by food or drink after it has been swallowed
agar agar-agar noun a natural gelling agent made from seaweed, sometimes used instead of
gelatine. Also called seaweed gelatine (NOTE: As it is plant-based, it is suitable for vegetarians.)
agastric adjective used for describing an animal that has no alimentary canal
age verb to store food or a wine for a period of time to enable it to develop a desired flavour
or become more tender
aged adjective allowed to mature to develop flavour
ageing noun the process of improving a food by leaving it to age, as when game is hung,
or by artificially ageing it using chemicals, as when oxidising agents are added to flour