| gıda |
food (A material that can be ingested and utilized by the organism as a source of nutrition and energy) |
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| gıda ışınlama |
food irradiation (The most recent addition to food preservation technologies is the use of ionizing radiation, which has some distinct advantages over conventional methods. With irradiation, foods can be treated after packaging, thus eliminating post-processing contamination. In addition, foods are preserved in a fresh state and can be kept longer without noticeable loss of quality. Food irradiation leaves no residues, and changes in nutritional value due to irradiation are comparable with those produced by other processes. Irradiation is the process of applying high energy to a material, such as food, to sterilize or extend its shelf-life by killing microorganisms, insects and other pests residing on it. Sources of ionizing radiation that have been used include gamma rays, electron beams and X-rays. Gamma rays are produced by radioactive isotopes such as Cobalt-60. Electron beams are produced by linear accelerators, which themselves are powered by electricity. The dose applied to a product is themost important factor of the process. At high doses, food is essentially sterilized, just as occurs in canning. Products so treated can be stored at room temperature almost indefinitely. Controversial and banned in some countries) |
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| gıda bilimi |
food science (The applied science which deals with the chemical, biochemical, physical, physiochemical, and biological properties of foods) |
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| gıda boyası |
food colourant (Any digestible substance, usually a synthetic dye, which manufacturers add to food to give it color and enhance its appearance) |
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| gıda depolama |
food storage (Stock of food kept in storage as a national measure to provide security against fluctuations in food supply) |
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| gıda endüstrisi |
food processing industry (A commercial establishment in which food is manufactured or packaged for human consumption) |
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| gıda endüstrisi |
food industry (The commercial production and packaging of foods that are fabricated by processing, by combining various ingredients, or both) |
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| gıda hijyeni |
food hygiene (That part of the science of hygiene that deals with the principles and methods of sanitation applied to the quality of foodstuffs, to their processing, preparation, conservation and consumption by man) |
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| gıda ihtiyacı |
food requirement (The minimum food ration required for satisfying the essential needs of an organism) |
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| gıda kalitesi |
food quality |
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| gıda katkı maddesi |
food additive (Substances that have no nutritive value in themselves (or are not being used as nutrients) which are added to food during processing to improve colour, texture, flavour, or keeping qualities) |
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| gıda kirleticileri |
food pollutant (Potentially harmful substances in any food consumed by humans, or other animals, including inorganic and organic chemicals, viruses and bacteria) |
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| gıda kontaminasyonu |
food contamination |
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| gıda nakliyatı |
food transport |
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| gıda teknolojisi |
food technology (The application of science and engineering to the refining, manufacturing, and handling of foods; many food technologists are food scientists rather than engineers) |
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| gıda ticareti |
food commerce (An interchange of any food commodity or related food products, usually on a large scale) |
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| gıda üretimi |
food production (agriculture, No definition needed) |
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| gıda ürünleri |
foodstuff (A substance that can be used or prepared for use as food) |
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| gıdaların korunması |
food preservation (Processing designed to protect food from spoilage caused by microbes, enzymes, and autooxidation) |
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| galvanizleme |
galvanisation (The act of coating iron or steel with zinc, either by immersion in a bath of molten zinc or by deposition from a solution of zinc sulphate, to give protection against corrosion) |
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