质量、营养及卫生术语
取自 食品百科全书
(修订版本间差异)
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| - | [[食品工业基本术语]] | + | [[食品工业词汇]] |
| - | 营养素 | ||
| - | 蛋白质 | + | [[营养素]] |
| - | 粗蛋白质 | + | [[蛋白质]] |
| + | |||
| + | [[粗蛋白质]] | ||
| + | |||
| + | [[植物蛋白]] | ||
| + | |||
| + | [[动物蛋白]] | ||
| - | 植物蛋白 | + | [[蛋白质营养学评价]] |
| - | 动物蛋白 | + | [[蛋白质变性]] |
| - | 蛋白质营养学评价 | + | [[蛋白质互补]] |
| + | |||
| + | [[氨基酸]] | ||
| + | |||
| + | [[必需氨基酸]] | ||
| - | 蛋白质变性 | + | [[脂肪]] |
| + | |||
| + | [[粗脂肪]] | ||
| - | 蛋白质互补 | + | [[脂肪酸]] |
| + | |||
| + | [[饱和脂肪酸]] | ||
| + | |||
| + | [[不饱和脂肪酸]] | ||
| - | 氨基酸 | + | [[碳水化合物]] |
| + | |||
| + | [[有效碳水化合物]] | ||
| + | |||
| + | [[粗纤维]] | ||
| + | |||
| + | [[膳食纤维]] | ||
| + | |||
| + | [[矿物质]] | ||
| - | 必需氨基酸 | + | [[微量元素]] |
| + | |||
| + | [[维生素]] | ||
| + | |||
| + | [[脂溶性维生素]] | ||
| + | |||
| + | [[水溶性维生素]] | ||
| - | 脂肪 | + | [[营养需要量]] |
| + | |||
| + | [[每日推荐的营养素供给量(RDA)]] | ||
| + | |||
| + | [[营养价值]] | ||
| + | |||
| + | [[水分]] | ||
| - | 粗脂肪 | + | [[水分活度]] |
| + | |||
| + | [[热量]] | ||
| + | |||
| + | [[固形物]] | ||
| + | |||
| + | [[可溶性固形物]] | ||
| - | 脂肪酸 | + | [[不溶性固形物]] |
| - | 饱和脂肪酸 | + | [[食品污染]] |
| + | |||
| + | [[生物性污染]] | ||
| - | 不饱和脂肪酸 | + | [[化学性污染]] |
| - | 碳水化合物 | + | [[放射性污染]] |
| - | 有效碳水化合物 | + | [[重金属]] |
| + | |||
| + | [[微生物毒素]] | ||
| + | |||
| + | [[农药残留]] | ||
| + | |||
| + | [[兽药残留]] | ||
| - | 粗纤维 | + | [[食物中毒]] |
| - | 膳食纤维 | + | [[酸败]] |
| + | |||
| + | [[腐败]] | ||
| + | |||
| + | [[霉变]] | ||
| + | |||
| + | [[褐变]] | ||
| - | 矿物质 | + | [[食物安全毒理学评价]] |
| + | |||
| + | [[人体每日允许摄入量(ADI)]] | ||
| + | |||
| + | [[食品感官检验]] | ||
| + | |||
| + | [[感官特性]] | ||
| - | 微量元素 | + | [[食品理化检验]] |
| - | 维生素 | + | [[灰分]] |
| + | |||
| + | [[总糖]] | ||
| + | |||
| + | [[还原糖]] | ||
| - | 脂溶性维生素 | + | [[酸度]] |
| + | |||
| + | [[总酸]] | ||
| + | |||
| + | [[碘价]] | ||
| + | |||
| + | [[酸价]] | ||
| - | 水溶性维生素 | + | [[过氧化值]] |
| + | |||
| + | [[食品微生物学检验]] | ||
| + | |||
| + | [[菌落总数]] | ||
| - | 每日推荐的营养素供给量(RDA) | + | [[大肠菌群]] |
| - | 营养价值 | + | [[致病菌]] |
| + | |||
| + | [[抗生素]] | ||
| - | 水分 | + | [[category:z]] |
| - | + | ||
| - | 水分活度 | + | |
| - | + | ||
| - | 热量 | + | |
| - | + | ||
| - | 固形物 | + | |
| - | + | ||
| - | 可溶性固形物 | + | |
| - | + | ||
| - | 不溶性固形物 | + | |
| - | + | ||
| - | 食品污染 | + | |
| - | + | ||
| - | 生物性污染 | + | |
| - | + | ||
| - | 化学性污染 | + | |
| - | + | ||
| - | 放射性污染 | + | |
| - | + | ||
| - | 重金属 | + | |
| - | + | ||
| - | 微生物毒素 | + | |
| - | + | ||
| - | 农药残留 | + | |
| - | + | ||
| - | 兽药残留 | + | |
| - | + | ||
| - | 食物中毒 | + | |
| - | + | ||
| - | 酸败 | + | |
| - | + | ||
| - | 腐败 | + | |
| - | + | ||
| - | 霉变 | + | |
| - | + | ||
| - | 褐变 | + | |
| - | + | ||
| - | 食物安全毒理学评价 | + | |
| - | + | ||
| - | 人体每日允许摄入量(ADI) | + | |
| - | + | ||
| - | 食品感官检验 | + | |
| - | + | ||
| - | 感官特性 | + | |
| - | + | ||
| - | 食品理化检验 | + | |
| - | + | ||
| - | 灰分 | + | |
| - | + | ||
| - | 总糖 | + | |
| - | + | ||
| - | 还原糖 | + | |
| - | + | ||
| - | 酸度 | + | |
| - | + | ||
| - | 总酸 | + | |
| - | + | ||
| - | 碘价 | + | |
| - | + | ||
| - | 酸价 | + | |
| - | + | ||
| - | 过氧化值 | + | |
| - | + | ||
| - | 食品微生物学检验 | + | |
| - | + | ||
| - | 菌落总数 | + | |
| - | + | ||
| - | 大肠菌群 | + | |
| - | + | ||
| - | 致病菌 | + | |
| - | + | ||
| - | 抗生素 | + | |
