Path from receiving through storing, preparing, cooking, holding, serving, cooling, and reheating that food follows in a foodservice system.

Space provided for the unloading of food and non-food products from commercial trucks and for checking orders for quantity, quality, and completeness.

Heating by internal energy generation throughout the volume of a material (see also internal energy generation). Water absorption:

Protein produced by the immune system of humans and higher animals in response to the presence of a specific antigen.

Abrupt rise in electric current in the presence of a small increase in voltage. As a consequence, rupture of bacterial cell membranes may occur with the application of an electric field. This effect is more pronounced in pulsed electric field treatment. In microwaves, this can happen if operating at very low pressures, as in freeze-drying.

Nutrients that the body needs in small amounts. Vitamins and minerals are micronutrients. Microorganisms:

Food labels providing consumers with information on when food was processed and packaged, when it should be sold or withdrawn from the market, or when the product is no longer acceptable for sale. Open-kettle canning:

Food that is in a form that is edible without washing, cooking or additional preparation by the food establishment or consumer and that is reasonably expected to be consumed in that form. Ready-to-eat food includes potentially hazardous food that has been cooked; raw, washed, cut fruits and vegetables; whole, raw, fruits and vegetables that are pre [..]

Buffering salts.

By saponification (deesterification) of high methoxyl pectins, low methoxyl pectins are produced.