 |
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z << >>
| Terms for subject Environment (15072 entries) |
| 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) | livsmedelshygien | |
| food industry (The commercial production and packaging of foods that are fabricated by processing, by combining various ingredients, or both) | livsmedelsindustri | |
| 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) | bestrålning av livsmedel | |
| food irradiation | bestrålning av livsmedel | |
| food kilometres | transportsträcka för livsmedel | |
| food miles | transportsträcka för livsmedel | |
| food pollutant (Potentially harmful substances in any food consumed by humans, or other animals, including inorganic and organic chemicals, viruses and bacteria) | livsmedelsförorening | |
| food pollutant | livsmedelsförorening | |
| food preservation (Processing designed to protect food from spoilage caused by microbes, enzymes, and autooxidation) | livsmedelskonservering | |
| food processing industry (A commercial establishment in which food is manufactured or packaged for human consumption) | livsmedelsberedningsindustri | |
| food processing industry (A commercial establishment in which food is manufactured or packaged for human consumption) | livsmedelsförädlingsindustri | |
| food processing industry | livsmedelsberedningsindustri | |
| food production (agriculture, No definition needed) | jordbruks- och livsmedelsproduktion | |
| food production | jordbruks- och livsmedelsproduktion | |
| food quality | livsmedelkvalitet | |
| food requirement (The minimum food ration required for satisfying the essential needs of an organism) | livsmedelbehov | |
| food requirement (The minimum food ration required for satisfying the essential needs of an organism) | livsmedelkrav | |
| food requirement | livsmedelbehov | |
| food science (The applied science which deals with the chemical, biochemical, physical, physiochemical, and biological properties of foods) | bromatologi | |
| food storage (Stock of food kept in storage as a national measure to provide security against fluctuations in food supply) | förvaring av livsmedel |