Whois & Analysis for foodnavigator.com

Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds.

This polysaccharide is produced by most green plants as an energy store.

It is the most common carbohydrate in human diets and is contained in large amounts in staple foods such as potatoes, wheat, maize (corn), rice, and cassava.

Food science is the applied science devoted to the study of food.

The Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public".

The textbook Food Science defines food science in simpler terms as "the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing".

Food additives are substances added to food to preserve flavor or enhance its taste and appearance.

Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as with wines.

With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin.

Flavor (or flavour; see spelling differences) is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell.

The "trigeminal senses", which detect chemical irritants in the mouth and throat, as well as temperature and texture, are also important to the overall gestalt of flavor perception.

The flavor of the food, as such, can be altered with natural or artificial flavorants which affect these senses.

Adenosine monophosphate (AMP), also known as 5'-adenylic acid, is a nucleotide that is used as a monomer in RNA.

It is an ester of phosphoric acid and the nucleoside adenosine, which does not have the typical high energy bond of the so called adenosine monophosphate ("AMP") that arises on the hydrolysis of ATP.

AMP consists of a phosphate group, the sugar ribose, and the nucleobase adenine.

As a substituent it takes the form of the prefix adenylyl-.