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Archive-Name: sci/food-science-faq/part1
See reader questions & answers on this topic! - Help others by sharing your knowledge Posting-Frequency: biweekly Last-modified: 2007/12/03 FAQ - SCI.BIO.FOOD.SCIENCE Frequently-Asked Questions (1 of 3) On behalf of Rachel Zemser and J. Ralph Blanchfield, I welcome you to sci.bio.food-science. You are all encouraged to contact one of us if you have suggestions additions, or other 'major' questions we haven't thought of. Our names and email addresses are: Rachel Zemser, creator of the newsgroup sci.bio.food-science <mailto:RZemser@aol.com> J. Ralph Blanchfield, Food Science, Food Technology & Food Law Consultant, Chair, IFST Member Relations & Services Committee and Web Editor, IFST Web on the WWW <mailto:jralphb@easynet.co.uk> Paul King, Creator and Maintainer of the List of Common Abbreviations <mailto:sciguy@vex.net> For a glossary of scientific, marketing, industry, technical and legal terms of relevance to food science, see FAQ 2 of 3. For a list of common questions and answers about food and food science, see FAQ 3 of 3. - Paul King FAQ 1/3- SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions ************************************************************************** * FREQUENTLY ASKED QUESTIONS ABOUT FOOD SCIENCE AND TECHNOLOGY INTRODUCTION The following documents have been brought to you by: Rachel Zemser, creator of the newsgroup sci.bio.food-science. <mailto:RZemser@aol.com> J Ralph Blanchfield, Food Science, Food Technology & Food Law Consultant, Chair, IFST Member Relations & Services Committee and Web Editor, IFST Web on the WWW <mailto:jralphb@easynet.co.uk> Paul King, Creator and Maintainer of the List of Common Abbreviations <mailto:sciguy@vex.net> This document has been created to answer questions about Food Science and the newsgroup sci.bio.food-science. This document contains five Parts, formatted in three Files. FILE 1/3 I. Guidelines for posting in sci.bio.food-science II. A list of Food Science related Web Sites III. A list of common abbreviations FILE 2/3 IV. Food Science Definitions and Interpretations that have been prepared by a joint working group of the Institute of Food Science and Technology (IFST) and the UK Association of Public Analysts (APA) FILE 3/3 V. Frequently Asked Questions About Food Science and Technology that have been prepared by the Institute of Food Science & Technology (IFST), the professional qualifying body for food scientists and technologists; a UK-based body with international interests. <WWW address http://www.easynet.co.uk/ifst/> I. GENERAL GUIDELINES FOR POSTING IN SCI.BIO.FOOD-SCIENCE The goals of this newsgroup are: 1. To discuss topics and issues related to food chemistry, food microbiology, food engineering/processing, food biotechnology, dairy science, agriculture, fermentation, nutrition, toxicology, agribusiness, sensory science, and food safety. 2. To share experimental methods and improved teaching techniques. 3. To announce job vacancies for food science and technology professionals in all relevant fields. 4. To provide an opportunity for food science and technology professionals to post resumes of up to 500 words. 5. To make available, and answer questions about, abstracts of papers for publication or presentations. 6. To announce professional meetings, conferences, courses, events, etc., world wide 7. To discuss general areas of interest inside food science and technology. 8. Postings are welcome from food science and technology professionals, as well as from any others seeking advice or information on these subjects. No posting may offer for sale or hire, or request payment for, goods, services or information Please make sure that your post is related to the above goals of the newsgroup. There are lots of other food related newsgroups and some of them may be better for your post. Some of these groups are: sci.med.nutrition, rec.food.preserving, rec.food.cooking, rec.food.recipes, alt.food.wine, alt.food.fat-free, rec.food-veg, rec.food.veg.cooking, alt.support.diet II. A LIST OF FOOD SCIENCE RELATED WEB SITES The following is a list of food science related web sites. Some of these may be of interest to food scientists reading this group. This list has been created in an effort to bring food scientists closer together on the internet. If you find a site that is not mentioned in this list please email Paul King at <mailto:sciguy@vex.net> or Ralph Blanchfield at <mailto:jralphb@easynet.co.uk> 1.ACADEMIC SITES - There are many food science/edu web pages. This list does not include every one. However, from these sites, one can link to many more food science/academic related sites. This list will be updated on a regular basis. Though the list is alphebetized, the words 'University' or 'University of' will be ignored in the alphabetisation. In addition, the web sites are sorted by country, as far as 1) the available information, and 2) the country code of the web site will allow. This is in light of the fact that the number of websites suggested by our subscribers have grown considerably over the past while, and some logical ordering is necessary. If your mailer, news reader or text viewer can do a case-sensitive string search, you will find that the spellings of the countries are capitalised. AUSTRAILIA Queensland University: http://www.uq.edu.au/lafs/ University of Ballarat: http://www.ballarat.edu.au/ard/sci-eng/food/ AUSTRIA Graz Univ of Technology, Div of Fd Chem: http://www.cis.tu-graz.ac.at/ilct CANADA University of British Colombia: http://www.agsci.ubc.ca/research/food.htm Acadia University: http://ace.acadiau.ca/science/NUTR/Home.htm University of Alberta: http://www.afns.ualberta.ca/ University of Guelph: http://www.oac.uoguelph.ca/foodsci/ University of Manitoba: http://www.umanitoba.ca/faculties/afs/food_science McGill University: http://www.mcgill.ca/foodscience/ Memorial University of Newfoundland (MUN) Aquaculture program: http://www.mi.mun.ca/mi/aqua/aqua.html Dalhousie University Food Sci and Tech: http://is.dal.ca/~foodsci/ University of Saskatchewan: http://www.ag.usask.ca/departments/am/ DENMARK Royal Vetarinary and Agricultural University: http://www.mli.kvl.dk/ FINLAND University of Helsinki: http://honeybee.helsinki.fi/vfs/ GERMANY University of Hohenheim: http://www.uni-hohenheim.de/i3ve/index.htm University of Karlruhe: http://lvt.ciw.uni-karlsruhe.de/ Technical University of Munich: http://www.tu-muenchen.de/ GREECE Agricultural University of Athens: http://www.aua.gr/Biomhxan.htm IRELAND University College: http://www.ucd.ie/foodsci/ ITALY Bologna University: http://www.foodsci.unibo.it/ University of Milan: http://imiucca.csi.inimi.it/~distam/distam1e.html JAMAICA West Indies University: http://wwwchem.uwimona.edu.jm:1104/chemug2a.html THE NETHERLANDS (HOLLAND) Wageningen University: http://www.food-info.net/wageningen.htm NEW ZEALAND University of Auckland: http://www.che.auckland.ac.nz/Food/ Lincoln University: http://www.foodscience.ac.nz/ Massey University: http://ifnhh.massey.ac.nz/food/ University of New South Wales: http://www.foodscience.unsw.edu.au/ University of Otago: http://www.otago.ac.nz/foodscience/ NORTHERN IRELAND Queen's University: http://www.qub.ac.uk/afs/ SWITZERLAND Swiss Federal Institute of Technology: http://www.ilw.agrl.ethz.ch/ SPAIN Institute of Agrochemistry and Food Technology: http://www.iata.csic.es/ SWEDEN Lund University (Fd Eng): http://www.livstek.lth.se/livstek_eng.htm SWITZERLAND Swedish University of Agricultural Sciences: http://www.lmv.slu.se/ Swiss Federal Institute of Technology (Zurich): http://www.agrl.ethz.ch/ UNITED KINGDOM University of Huddersfield: http://www.hud.ac.uk/sas/nuthealth University of Leeds: http://www.food.leeds.ac.uk/default.htm University of Nottingham: http://www.nottingham.ac.uk/biosciences/foodsci/ Oxford Brookes University: http://www.brookes.ac.uk/ University of Reading: http://www.fst.rdg.ac.uk/index.html University of Strathclyde: http://www.strath.ac.uk/Departments/BioSci/bbindex.htm l University of Surrey: http://www.surrey.ac.uk/Search/index.html York University: http://www.york.ac.uk/ UNITED STATES Arizona University: http://ag.arizona.edu:80/NSC/nschome.htm Brigham Young University: http://ndfs.byu.edu/ California Polytechnical University: http://www.calpoly.edu/~fsn/ Clemson University: http://www.clemson.edu/foodscience/ University of California at Davis: http://www-foodsci.ucdavis.edu University of Colorado: http://www.colorado.edu/research/gcrc/links/nutrition_links.html Cornell University: http://www.nysaes.cornell.edu/cifs/ University of Delaware: http://ag.udel.edu/anfs/ University of Florida: http://fshn.ifas.ufl.edu/ University of Idaho: http://www.ag.uidaho.edu/fst/ University of Illinois: http://w3.ag.uiuc.edu/FoodSci/FoodSci.html Kansas State University: http://foodsci.k-state.edu/ University of Kentucky: http://www.uky.edu/Agriculture/AnimalSciences/food/food.html Louisiana State University: http://www.agctr.lsu.edu/foodscience/ University of Maine: http://www.fsn.umaine.edu/ University of Maryland: http://www.agnr.umd.edu/NFSC/ University of Massachusetts: http://www.umass.edu/foodsci/ Michigan State University: http://www.msu.edu/unit/fshn/ University of Minnesota: http://fscn1.fsci.umn.edu/ Mississippi State University: http://www.msstate.edu/dept/fsnhp/ University of Missouri: http://www.fse.missouri.edu/foodscience/ North Dakota State University: http://www.ndsu.edu/ndsu/academic/factsheets/ag/foodsci.shtm l University of Nebraska: http://www.foodsci.unl.edu/ Oklahoma State Animal Sciences): http://www.ansi.okstate.edu/ Ohio State University: http://www-fst.ag.ohio-state.edu> Oregon State University: http://oregonstate.edu/dept/foodsci/ Penn State University: http://www.foodscience.psu.edu/ University of Rhode Island: http://www.uri.edu/cels/fsn/ Purdue University: http://www.foodsci.purdue.edu Rutgers University: http://foodsci.rutgers.edu/ Texas A&M FS and Engineering: http://ifse.tamu.edu/ University of Wisconsin: http://uwrf.edu/food-science/welcome.html Virginia Tech: http://www.fst.vt.edu/files/ Washington State University: http://av.fshn.wsu.edu/ Wayne State University: http://sun.science.wayne.edu/~nfs/ 2.GENERAL WEB SITES RELATING TO FOOD SCIENCE AND TECHNOLOGY: ACCESSING THIS FAQ THRU THE WEB VIA DEJANEWS.COM OR SUNSITE.ORG.UK: By entering the complete name of this newsgroup on a web search form at Google Groups <http://groups-beta.google.com/>, you may access all past postings in this (or any) newsgroup. The listings of the postings will be in reverse chronological order. Where you see the subject line of this FAQ, follow that link, and the result is a copy of our FAQ, but with a differnce: All of the web links mentioned in FAQ 1/1 become LIVE web links. Thus, if you access this FAQ posting via DejaNews, all of the links mentioned below become live links which can be followed to academic, commercial, or government sites worldwide. The same is true on any other posting where a user may make a passing mention of a web site. The official place of the most up-to-date FAQ is stored at MIT: <ftp://rtfm.mit.edu/pub/usenet-by-hierarchy/sci/bio/food-science/> It is better than DejaNews in that the FAQ is in the three parts that we had intended; you need not press any icons for the next screenful of text; and any mentioned links are still live, meaning you can use their copy of our FAQ on Netscape to jump to an y site on the internet that we have listed. This service is provided to us via the University of Oxford. DejaNews can still be useful to look at past postings. This list will also be updated from time to time. Agriculture and Agri-Food: http://aceis.agr.ca/ American Association of Cereal Chemists: http://www.aaccnet.org/ Australian Institute of Food Science and Technology Inc.: http://www.aifst.asn.au/ Australian Institute of Food Science & Technology (AIFST): http://www.dfst.csiro.au/aifst.htm Beer Info Source: http://www.beerinfo.com/ BUBL Food Science Links: http://bubl.ac.uk/link/f/foodscience.htm Burnaby Cook-Chill Production Center: http//www.infinity.ca/foodinfoburnaby/ Canadian Institute of Food Science and Technology: http://www.cifst.ca/ Canadian Org. of Nutritional Education: http://www.hpb.ca:8080/ CanWine: http://www.canwine.com/ Center For Disease Control: http://www.cdc.gov/ Center for FS and Nutrition Research: http://cati.csufresno.edu/cfsnr/ Center for Science in the Public Interest: http://www.cspinet.org Chemistry & Industry Magazine: <http://ci.mond.org> Code of Federal Regulations: http://www.access.gpo.gov/nara/cfr/cfr-table-search.html Codex Alimentarius: http://www.codexalimentarius.net/ Consumer Information Center: http://www.pueblo.gsa.gov/food.htm Culinary Arts and FS Career Guide: http://www.khake.com/page30.html DejaNews Website: http://groups-beta.google.com/ Dept. Of Agriculture and Rural Development (N. Ireland): http://www.afsni.ac.uk/ Ed Blonz's FS site list: http://blonz.com/ FDA: http://www.fda.gov/ FDA Center for Food Safety and Applied Nutrition: http://vm.cfsan.fda.gov/ Federal Trade Commission (USA): http://www.ftc.gov Food and Agricultural Policy Research Institute: http://www.ag.iastate.edu/centers/fapri/ Food and Nutrition Information Center: http://www.nalusda.gov/fnic Food Chemical News Homepage: http://crcpress.com/fcn/titlepg.htm "Food Dude" browser (USA): http://www.fooddude.com/ Food Engineering - R. Paul Singh: http://rpaulsingh.com/ Food Law Page: http://fscn1.fsci.umn.edu/FoodLaw/FoodLaw.html Foodnet (Canada): http://foodnet.fic.ca/ Food Navigator: http://www.foodnavigator.com/ Food Science Australia: http://www.foodscience.afisc.csiro.au/ Food Science and Technology International (Journal): http://fst.sagepub.com/ Food Science Central: http://www.ifis.org/ Food Science FAQ on HTML: http://www.faqs.org/faqs/sci/food-science-faq/ Food Science Jobs: http://foodscience.com/ Functional Foods For Health: http://www.ag.uiuc.edu/~ffh/ffh.html Garden State Labs HACCP Page: http://www.gslabs.com/haccp.html IFIC Foundation: http://www.ific.org/ IFT Journal of Food Science: http://members.ift.org/IFT/Pubs/JournalofFoodSci/ Institute of Food Science and Technology (IFST): http://www.ifst.org/ Integrated Crop Management: http://www.ipm.iastate.edu/ipm/icm/ International Food Data Systems Project (FAO): http://www.fao.org/infoods/ Institute of Food Research: http://www.infrn.bbsrc.ac.uk/ Institute of Food Science & Technology (IFST): http://www.easynet.co.uk/ifst/ Institute of Food Technologists (IFT): http://www.ift.org International Food Information Council: http://ificinfo.health.org/homepage.htm Internet Resources for FS & Technology CSIRO, Australia: http://www.foodscience.afisc.csiro.au/ Leatherhead Food Research Association: http://www.lfra.co.uk/ Maize Genome Database: http://www.agron.missouri.edu Morbidity and Mortality Reports: http://www.cdc.gov/mmwr/ National Science Teacher's Association: http://www.nsta.org/fda National Food Safety Database: http://www.agen.ufl.edu/~foodsaf/foodsaf.html National Council Against Health Fraud: http://www.ncahf.org/ New Zealand Institute for Crop and Food Research: http://www.crop.cri.nz/ New Zealand Institute of Food Science and Technology: http://www.nzifst.org.nz/ Nutrient Database: http://www.nutribase.com/ Post-Harvest Horticultural Links (FS and Food Safety): http://www.postharvest.com.au/links_Food.htm Sean Doyle's Food Science Page: http://homepage.eircom.net/~foodsci/ Singapore Institute of FS&T: http://www.sifst.org.sg/ Society of Chemical Industry: http://sci.mond.org SoyBean Site, the Illinois Soybean Association: http://www.ilsoy.org/ Soybeans: Strategic Tools and Resources: http://www.ag.uiuc.edu/~stratsoy/new/ The World of Food Science (IFT and IUFoST): http://www.worldfoodscience.org/ Tufts University Nutrition Navigator: http://navigator.tufts.edu/ University of California at Davis - Seafood Network Information Centre: http://www-seafood.ucdavis.edu/ USDA Home Page: <http://www.usda.gov/> USDA Food and Nutrition Information Center: http://www.nal.usda.gov/fnic/ USDA Food Composition Tables: http://www.inform.umd.edu/EdRes/TopicgrEnv/USDA/USDAFoodCompositionData USDA Nutrient Values of Foods: http://cgi.fatfree.com/cgi-bin/fatfree/usda/usda.cgi USFDA HACCP Page: http://vm.cfsan.fda.gov/~lrd/haccp.html US National Center for Health Statistics: http://www.cdc.gov/nchswww/ Veggies Unite: http://www.vegweb.com Wild Blueberries: http://agri.gov.ns.ca/nsbi/wbic/ Wine: http://www.ee.pdx.edu/~timt/html/wine.html 3.FOOD COMPANIES Campbell Soup Company: <http://www.campbellsoups.com/Welcome1.html> Dole 5 A Day <http://www.dole5aday.com/> Frito-Lay <http://www.fritolay.com> Gerber Baby food: <http://www.gerber.com/> Hershey: <http://www.hersheys.com/> Kellogs: <http://www.kelloggs.com/> Mars' M&Ms Homepage <http://www.baking.m-ms.com> McCormick and Co. <http://www.McCormick.com> Monsanto: <http://www.monsanto.com> Nabisco: <http://www.nabisco.com/> Quaker Oats: <http://www.quakeroats.com> The Snack food Association: <http://www.usii.net/sfa/> NutraSweet: <http://www.nutrasweet.com/> * If anyone knows of any other web sites, email: Paul King at <mailto:pking@idirect.com> or Ralph Blanchfield at <mailto:jralphb@easynet.co.uk> 4. FOOD SCIENCE AND TECHNOLOGY RELATED MAILING LISTS- BEEF-L: A mailing list and discussion group for beef specialists in university, government and commercial activities. <mailto:listproc@listproc.wsu.edu> CANWINE: is an unmoderated mail discussion group formed to look at the whole spectrum of Canadian wines and the Canadian wine industry. To subscribe to CANWINE, send the message (no subject line): subscribe canwine to: <mailto:canwine-request@his.com> CHAPHALL: The Chappel-Hall Books mailing list. Chappell-Hall is a publishing company that publishes food science books, among others. Send an email with the message "subscribe chaphall-fst [your email address]" to: <mailto:majordomo@list.chaphall.com> example: subscribe chaphall-fst pking@idirect.com DNH-PILOT The Diet, Nutrition and Health project mailing list covers sociology, food science and technology, agricultural economics and psychology. Researchers in academic institutions across the European Union, hopefully together with industrial partners and with some external funding, are involved. To subscribe send email to: <mailto:dnh-pilot-request@mailbase.ac.uk> FDMKTNEWS-MG Once a month you get a short summary of prices and availability of foods in the US. Sometimes, comments on new regulations, etc. Send email to: almanac@oes.orst.edu, with the message: subscribe fdmktmews-mg Food-for-thought ] This list is primarily intended as a forum for discussions on all aspects of food and eating across different disciplines. The list also provides a bulletin board for notices of meetings, employment opportunities, new publications etc. <mailto:mailbase@mailbase.ac.uk> FISH: To subscribe to the Fish Mailing List, send email to <mailto:majordomo@angsana.ncs.com.sg> with one of the following commands in the body of the message. You may leave the subject line blank. To subscribe to the Fish Mailing List enter "subscribe fish" (excl using quotes) in the body of your email to them. For a list of other commands and subscription options enter: "help" in the body of your email. If your mailer adds a signature, then you need to include the word "end" at the last line of your message body . Commands in the Subject line are NOT processed. <mailto:majordomo@angsana.ncs.com.sg> FOOD-COMP: This is a list dealing with food composition and data: Subscription (handled manually) <mailto:food-comp-request@infoods.unu.edu> Articles: <mailto:food-comp@infoods.unu.edu> FOODENG A list for discussion and announcements on food engineering topics and events. Subscription (automatic): <mailto:listproc@ucdavis.edu> with the body of message reading only: "SUBSCRIBE FOODENG yourname". Articles: <mailto:foodeng@ucdavis.edu> FOOD-FOR-THOUGHT is a forum for discussion on all aspects of food, and a bulletin board for relevant announcements. Send articles to: <mailto:food-for-thought@mailbase.ac.uk> Subscription (automatic): <mailto:mailbase@mailbase.ac.uk> with the body of message containing only: "JOIN FOOD_FOR-THOUGHT yourname" FOOD-LAW : to discuss latest developments in food law and regulatory issues and to share course outlines and curricula. The subscribe instructions are: "send the comand: "subscribe food-law <your name>" as the only text of an e-mail message to <mailto:listserv@listserv@vm1.spcs.umn.edu> Articles: <mailto:food-law@vm1.spcs.umn.edu> FOODSAFE This is a mailing list and discussion group for food safety specialists in city, county and other settings. Food safety alerts are posted to this list when appropriate. The subscribe instructions are: send the command: "subscribe foodsafe yourname youremail" as the body of your e-mail message to: <mailto:majordomo@nal.usda.gov> Articles (Members only): <mailto:foodsafe@nal.usda.gov> FOODWINE Designed to facilitate discussion among those seriously interested in the academic study of food and its accompaniments in the 1990's. Send a subscription request to: <mailto:listserv@cmuvm.csv.cmich.edu> J-FOOD-L Discussion of Japanese food, exchange of recipes. <mailto:listserv%jpnknu01.bitnet@pucc.princeton.edu> OZWINE Wines of Australia and New Zealand. To subscribe to OZWINE, please send the following command in the body of your email letter to <mailto:MAISER@KOALA.CS.COWAN.EDU.AU> With "subscribe ozwine <your name>" being the only text of your email. IFT : This is intended for IFT Food Science Communicators and other food scientists and technologists approved by the group. Its purpose is to permit very rapid dialogue on fast-breaking public and media issues affecting the food science and technology profession. <mailto:ift@lists.acs.ohio-state.edu> FOODSCI. This is a closed list, restricted to academic food science administrators (department chairs, heads, deans or directors). Only they may subscribe (and hence receive e-mails), but anyone can post to it. It is intended to enable a single notice to be sent to them all simultaneously. <mailto:foodsci@lists.acs.ohio-state.edu> FOOD & NUTRITION SPECIALISTS: <mailto:fnspec_mg@ecn.purdue.edu> NUTRITIONAL EPIDEMIOLOGY: <mailto:nutepi@db0tuill.bitnet> 5. RECOMMENDED FOOD SCIENCE AND RELATED TEXTS The purpose of this section is to provide information on recommended texts and reference books which would be useful to both food scientists and non food scientists. The people recommending these books are the subscribers to sci.bio.food-science. I will accept corrections and new submissions on an ongoing basis. The format of these entries are loosely based on the Journal of Food Science: SUBJECT: Author(Year). Title. Edition. City:Publisher. ISBN. Comments. Where you would normally see "food" as part of the "SUBJECT" field, as in "food additives" or "food chemistry", the word "food" is dropped. ANALYSIS: Nielsen, S. Suzanne, ed. (1994). Introduction to the Chemical Analysis of Foods. 1st edition. Boston: Jones and Barlett. ISBN 0-86720-826-0. This is an excellent introduction to the field, and a good "refresher" even for more experienced food chemists. ANTIMICROBIALS: Davidson, P.M. and Branen, A.L.(1993). Antimicrobials in Foods. 2nd ed. New York: Marcel Dekker. ISBN 0-8247-8906-7. ADDITIVES: Branen, A.L., Davidson, P.M., and Salminen, S.(1990). Food Additives. New York: Marcel Dekker. ISBN 0-8247-8046-9. BIOCHEMISTRY: Matthews and Van Holden (1995). Biochemistry. 2nd ed. Benjamin-Cummings. ISBN? Very good, very mechanistic general biochem textbook. BIOCHEMISTRY: Stryer, Lubert (1995). Biochemistry. 4th ed. Freeman (?). ISBN? Less mechanistic, but it's pretty much the standard in many medical schools. CHEMISTRY: Belitz, H-D, and W Grosch(1987). Food Chemistry. Heidleberg:Springer-Verlag. ISBN 0-387-97373-7. Translated from German by Dr D Hadziyev. Title in German: Lehrbuch der Lebensmittelchemie (2nd edition). CHEMISTRY: Fennema, Owen, ed. (199?). Food Chemistry. New York: Marcel Dekker. ISBN (Hard) 0-8247-7271-7; (Soft) 0-8247-7449-3. Pretty much the standard food chemistry textbook in Food Science departments in the United States and Canada. MICROBIOLOGY: Frazier, W. C., and Dennis C. Westhoff(1988). Food Microbiology. 4th Ed. New York: McGraw-Hill. ISBN 0-07-021921-4. 539 pp. Hardcover. 6 parts. Part1: Food and microbes. Part 2:Food Preservation. Part 3:Contamination and spoilage. Part 4:Foods and Enzymes Produced by Microbes. Part 5:Foodborne disease. Part 6:Sanitation, control, and inspection. NUTRITION: Newstrom, Harvey(1993). The Nutrients Catalog. Jefferson, North Carolina: McFarland & Company, Inc. ISBN: 0-89950-784-0. Hardbound, 538 pages, 2&3 columns of 8-point type, 5 appendices, index, $65.00. Monologs on 39 vitamins (subdivided into 185 different chemicals), 43 minerals, 24 aminos, and 6 macronutrients. covering nutrient names, classifications, different chemical forms, deficiency symptoms, side-effects, toxicity symptoms, inhibiting factors, helping factors, food sources with measured content levels, +/- variance in content measurements, possible application uses, nutritional dosages, therapeutic dosages, experimental dosages, toxic dosages, 11 different versions of the USRDA and related regulations, and special warnings. ORGANIC CHEMISTRY: Fessenden, R J, and J S Fessenden(1986). Organic Chemistry. 3rd ed. Belmont, Calif: Wadsworth, Inc. ISBN: 0-534-05088-3. GENERAL REFERNCE: Budavari, Susan, ed.(1989). The Merck Index: An encyclopedia of chemicals, drugs, and biologicals. 11th Edition. Rahway, NJ: Merck & Co. ISBN: 911910-28-X. Contains extensive information on just about every organic compound for which there is either a use for, or a topic of scientific interest. 6. BOOK PUBLISHERS' WEB SITES Aspen Publishers <http://www.aspenpub.com/> National Academy Press <http://www.nap.edu> III. A LIST OF COMMON ABBREVIATIONS It is not expected that you know and use all of the abbreviations listed below. This list should be used as a reference in the event you come across abbreviations that confuse you, or can't remember. They include names of organisations, scientific abbreviations, and common chemical symbols, derived largely from the Merck Index. References given in braces {}. Where {Stryer} appears, refer to Lubert Stryer's _Biochemistry, _ 2nd Edition (Freeman). Where no reference appears the shorthand is suggested by the author. For suggestions and additions email to <pking@idirect.com>. For brevity all except the most common organic compounds are left out. Also left out are most of the units of measurement; both metric and Imperial. Also not included on this list are the generic abbreviations for the Internet, such as BTW, IMHO, or RTFM. You can get those in newsgroups of the "news.*" hierarchy, notably news.answers, news.announce.newusers, and for further help on these and other matters having strictly to do with the internet, post your queries to: news.newusers.questions. ON SUPERSCRIPTS AND SUBSCRIPTS: There has been some concern in the past on the matter of the transmission of superscripts and subscripts over the Internet. Since we are all limited to the ASCII character set, one cannot easily change typeface or fonts in a way that would be transmittable in the bodies of email messages or news messages. A case in point is the variable which reports the "heat effect" or "sterilisation effect" of a thermal process, called F. F is usually reported in the context of two other variables, z (the change in temperature needed for a tenfold increase in the amount of bacterial spores killed), and T (the core temperature of the can). In normal circumstances, we would write F with z as the superscript and T as the subscript. If we followed the old conventions used in this FAQ for reporting F, we would have to write: F^z_T, which appears illegible. Instead, we suggest a new convention which will make things clear for everyone. Report your variable with your parameters "spelled out" in parentheses. For example: F(z=10 degC; T=121.1 degC). Since the ASCII character set also has no "degree" symbol, these have to be "spelled out" as well. The abbreviation for "degrees Celsius" was taken from the list below. ^ Exponent (as in 6.022x10^23, i^(-1/2), e^k) _ Subscript (as in E_p (potential energy)) / Fraction (as in 1/2); as below to separate abbreviations (as in UDP/UMP/UTP); per (as in km/h) ~ Approximately equal to; proportional to = Equal to != Not equal to {C++ programming convention} == Equivalent {C++ programming convention} !== Not equivalent > Greater than >> Much greater than < Less than (the Pac Man always eats the larger value :-) << Much smaller than >= Greater than or equal {programming convention} <= Less than or equal {programming convention} +/- Plus or minus (note the special use of the slash) || Parallel ! Factorial @ At (as in "500g of lettuce @ $0.45/kilogram") * or x Multiplication A Adenine; Adenosine; absorbance (extinction) {Merck}; The conjugate acid of an acid-base pair Ac Acetyl; Acetic {Merck} AcOAc Anhydrous Acetic Acid AcOH Acetic Acid {Merck} AcOEt Ethyl Acetate {Merck} Acetyl CoA Acetyl coenzyme A AcylSCoA Acyl coenzyme A ACS American Chemical Society {Merck} ADP Adenosine diphosphate AIFST Australian Institute of Food Science & Technology alc Alcohol(ic); Ethanol; Ethyl Alcohol {Merck} alk Alkali(ne) AMP Adenosine Monophosphate amt(s) Amount(s) {Merck} aq aqueous ATCC American Type Culture Collection atm atmospheres; atmoshperic ATP Adenosine triphosphate ATPase Adenosine triphosphatase AW Atomic weight Aw Water activity B Asparagine or aspartic acid {Stryer}; The conjugate base of an acid-base pair BBSRC Biotechnology and Biological Sciences Research Council (UK) bp Base pair; boiling point; boils; boils at; boiling at <temp> {Merck} BP British Pharmacopeia {Merck} BPC British Pharmaceutical Codex {Merck} BOD Biochemical oxygen demand {Merck} BSA Bovine Serum Albumin BSE Bovine Spongiform Encephalopathy Btu British thermal units Bu Butyl cal Calorie(s) calc Calculate(d) {Merck} cAMP Cyclic AMP cc Cubic centimeter (milliliter) CDP Cytidine 5'-diphosphate cf Compare (confer) {Merck} cGMP Cyclic GMP CHO Carbohydrate CI Color Index (British) {Merck} Ci Curie {Merck} CIFST Canadian Institute of Food Science & Technology CMC Carboxymethylcellulose {cf Merck: CM-cellulose} CMP Cytidine 5'-monophosphate CNS Central Nervous system CoA/CoASH Coenzyme A Conc Concentrated; Concentration {cf Merck: concn} Cp Heat capacity, constant pressure CP Chemically pure {Merck} cpd Compound; critical-point drying CTP Cytidine 5'-triphosphate Cv Heat capacity, constant volume d Density {Merck} d- dextrorotatory {Merck} D12 12th Decimal Reduction deg Degree(s) degC Degrees Celcius degF Degrees Fahrenheit degK degrees Kelvin degR degrees Roentgen deriv Derivative DFO Department of Fisheries and Oceans (Canada) dil Dilute(d) {Merck} DNA Deoxyribonucleic acid DNAase Deoxyribonuclease DMSO Dimethylsulfoxide dp Degree of polymerisation ds Double stranded E Glutamic Acid {Stryer}; Exponent (as in 6.022 x 10E23)(see also the entry for ^ ) (E)- Entgen (German for opposite) in naming cpds ECSAFoST East, Central and Southern African Federation of Food Science & Technology ed Edition {Merck}; editor eds Editors {Merck}; editions ED Effective dose EDTA Ethylenediaminetetraacetic acid. Also: Edathamil; Havidote; Edetic acid; and Versene Acid. {Merck} EFFST European Federation for Food Science & Technology eg For example (exempli gratia) {Merck} ELISA Enzyme-linked immunosorbent assay EPA Environmental Protection Agency (of the United States) eq/eqn Equation {Merck} equilib Equilibrium {Merck} equiv Equivalent Et- Ethyl et al And others (et alii) {Merck} EtOH Ethanol; Ethyl Alcohol evap Evaporated; evaporation {cf. Merck: evapn} EU European Union (was the European Common Market) F The Sterilisation Effect (see notes above on scripting) FAC Food Advisory Committee (of the United Kingdom) FAO Food and Agriculture Organisation (of the United Nations) FAQ Frequently-asked question file (this file) fd Freeze-dried; Freeze-drying FDA Food and Drug Administration (of the US; also USFDA) FD&C The US Food, Drug, and Cosmetic Act {Merck} ff Pages following (as in "see page 23, ff") FIFSTA Federation of Institutes of Food Science & Technology of Australia and Southeast Asia fp Freezing Point FP Flavoprotein FS Food Science FT Fourier Transform(ation) G1P Glucose phosphate G3P Glyceraldehyde-3-phosphate G6P Glucose-6-phosphate GABA Gamma aminobutyric Acid GC Gas chromatography/ Gas Chromatograph GDP Guanosine-5'-Diphosphate gi Gastrointestinal (tract) GlcA Gluconic Acid {Merck} GMP Guanosine-5'-Monophosphate (guanylic acid) {Merck}; Good Manufacturing Practice GTP Guanosine-5'-Triphosphate HACCP Hazard Analysis Critical Control Point HAZOP Hazard and Operability Studies Hb Hemoglobin HbCO Carbon Monoxide Haemoglobin HbO2 Oxyhaemoglobin HDL High-density lipoprotein HPLC High-Pressure (performance, power) Liquid Chromatography {Merck} HSA Human Serum Albumin HWC Health and Welfare Canada IARC International Agency for Research on Cancer {Merck} ICC Interstate Commerce Commission (USA) {Merck} IDP Inosine-5'-diphosphate {Merck} ie That is; that is to say (id est) {Merck} IEF Isoelectric Focusing {Merck} IFIC International Food Information Council IFSTI Institute of Food Science & Technology of Ireland IFST Institute of Food Science and Technology ig Intragastric IMP Inosine-5'-monophosphate {Merck} incl Including {Merck}; included inorg Inorganic insol Insoluble IR Infra-red ISO Internal Organisation for Standardisation {Merck} ISO 9000 An extension of GMP (which see) and TQM (which see), expanded to an internationally recognised set of quality control standards through improved documentation systems. ITP Inosine-5'-triphosphate {Merck} IU International Unit IUC International Union of Chemistry {Merck} IUFoST International Union of Food Science & Technology IUPAC International Union of Pure and Applied Chemistry iv Intravenous J Joule(s) l- levorotatory LC Lethal Concentration {Merck} LC50 LC for 50% of animals tested LD Lethal Dose {Merck} LD50 LD for 50% of animals tested LDL Low-Density lipoproteins log Common logarithm (Base 10) logn Base n logarithm, where n is a base number (as in log2) loi Limit of impurities {Merck} ln Natural logarithm LPS Lipopolysaccharide MAC Maximum allowable Concentration {Merck} MAFF Ministry of Agriculture, Fisheries, and Food (of the UK) max Maximum; maxima {Merck} Mb Myoglobin MbO2 Oxymyoglobin {Merck} MCA Manufacturing Chemists Association (USA) mcg Microgram mCi Millicurie Me/Met Methyl MetOH/MeOH Methanol; methyl alcohol mfg/mfr Manufacture; manufacturing {Merck} min Minimum; minutes MLD Minimum lethal dose MO Microorganism; Molecular Orbital MOA Ministry of Agriculture (Canada) MOEE Ministry of Environment and Energy (Canada) mp Melting point ms- Meso (internally compensated) {Merck} MS Mass spectrometry mw Molecular weight n The Omega carbon (as in n-6 for "omega-6"); Avogandro's number; number of moles (as in PV=nRT). NAD+/NADH Nicotinamide adenine dinucleotide (reduced) NADP/NADPH Nicotinamide adenine dinucleotide phosphate (reduced) NBS National Bureau of Standards (USA) NCAHF National Council Against Health Fraud (USA) NCTC National Collection of Type Cultures (USA) NDP/NMP/NTP N-5'-mono/di/triphosphate, where N is any nucleoside ng Nanogram NIOSH National Institute for Occupational Safety and Health {Merck} nm Nanometers NMR Nuclear Magnetic Resonance NRDC National Research Development Corporation (USA) {Merck} NSAID Non-Steroidal anti-inflammatory drugs {Merck} NSC National Service Center (USA) {Merck} NSERC National Science and Engineering Research Council (Canada) NSF National Science Foundation (USA) NZIFST New Zealand Institute of Food Science & Technology o- Ortho O Oxygen; denoting attachment to an oxygen atom {Merck} OAA Oxaloacetate OD Optical density OSHA Occupational Health and Safety Act (USA) {Merck} OsM Osmolar p- Para Pa Pascal PABA Para-Aminobenzoic Acid PAGE Polyacrylamide gel electrophoresis pH The negative base-10 log of the H+ concentration pK The negative base-10 logarithm of the equilibrium constant, K, for the reaction in question. ppb Parts per billion ppm Parts per million ppt Precipitate(d) Pr n-Propyl Q Glutamine {Stryer}; Coenzyme Q (ubiquinone) QA Quality Assurance QC Quality Control qv which see (quod vide) {Merck} R Arginine {Stryer}; Universal gas constant; alkyl group {Merck} (R)- Rectus (Right) (naming groups around a central carbon) {Merck} RIST Radioimmunosorbent test {Merck} RNA Ribonucleic acid hnRNA Heterogenous nuclear RNA mRNA Messenger RNA nRNA Nuclear RNA rRNA Ribosomal RNA snRNA Small Nuclear RNA tRNA Transfer (soluble) RNA RNase Ribonuclease RNI Recommended Nutrient Intakes for Canadians RTECS Registry of Toxic Effects of Chemical Substances s- symmetrical S Serine {Stryer}; Sulfur; denoting attachment to S (S)- Sinister (left) (Opposite of R) {Merck} sc Subcutaneous SDS Sodium Dodecyl Sulfate sec Seconds sec- Secondary; attachment to secondary carbon sg/sp gr Specific gravity SI International System of Units sol Soluble; solubility ss Single stranded STP Standard Temperature and Pressure sym- Symmetrical T Threonine {Stryer}; Temperature T(1/2) Half-life TDP/TMP/TTP Thymidine di/mono/triphosphate {Merck} TDT Thermal death time (for MO's (which see)) temp Temperature tert- Tertiary; denoting attachment to tertiary carbon Tris tris(hydroxymethyl)aminomethane TQM Total-Quality Management UDP/UMP/UTP Uridine di/mono/triphosphate UKFFoST UK Federation for Food Science and Technology USD United States Dispensatory {Merck} USDA United States Department of Agriculture {Merck} USFDA The United States Food and Drug Administration (also FDA) USP United States Pharmacopeia {Merck} uv Ultraviolet v Volume; volt(s) VLDL Very Low-Density Lipoproteins vol Volume vs Versus v/v % Volume in volume {Merck} WHO World Health Organisation (United Nations) wt weight w/v % Weight in volume {Merck} w/w % Weight in weight {Merck} Z Glutamine or glutamic acid {Stryer}; Z-Value - the change in temperature needed to change TDT by a factor of 10. (Z)- Zusammen (German for together) - or "Zame Zide" from my organic chemistry days :-) {Merck} ************************************************************************** * END OF FILE 1/3 CONTINUED ON FILE 2/3 ------- End of forwarded message ------- User Contributions: |
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