PASTEURIZATION
\pˌastjuːɹa͡ɪzˈe͡ɪʃən], \pˌastjuːɹaɪzˈeɪʃən], \p_ˌa_s_t_j_uː_ɹ_aɪ_z_ˈeɪ_ʃ_ə_n]\
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partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
By Princeton University
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partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
By DataStellar Co., Ltd
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A process devised by Pasteur for preventing or checking fermentation in fluids, such as wines, milk, etc., by exposure to a temperature of 140¡ F., thus destroying the vitality of the contained germs or ferments.
By Oddity Software
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A process devised by Pasteur for preventing or checking fermentation in fluids, such as wines, milk, etc., by exposure to a temperature of 140¡ F., thus destroying the vitality of the contained germs or ferments.
By Noah Webster.
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A method of food preservation derived by Louis Pasteur, a French microbiologist. Usually, considerably high temperatures are given to the food in order to deavctivate several enzymes. The food needs to be preserved in a refrigerator afterwards.
By Henry Campbell Black
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The checking of fermentation by heating.
By Willam Alexander Newman Dorland
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The heating of wine, beer, etc., from 60 to 700 C. for the destruction of germs to prevent fermentation.
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The heating of milk for 3o minutes at a temperature of 1400-1450 F. to destroy the disease-producing bacteria, such as the tubercle bacillus.
By Smith Ely Jelliffe
Word of the day
Quinones
- Hydrocarbon rings which contain two moieties position. They can be substituted in any position except at the ketone groups.