Containers, packaging, and packaging materials for processed and raw foods and beverages. It includes packaging intended to be used for storage and also used for preparation of foods such as microwave food containers versus COOKING AND EATING UTENSILS. Packaging materials may be intended for food contact or designated non-contact, for example, shipping containers. FOOD LABELING is also available.
The folding of an organism's DNA molecule into a compact, orderly structure that fits within the limited space of a CELL or VIRUS PARTICLE.
Any substances taken in by the body that provide nourishment.
Publications printed and distributed daily, weekly, or at some other regular and usually short interval, containing news, articles of opinion (as editorials and letters), features, advertising, and announcements of current interest. (Webster's 3d ed)
The maintenance of certain aspects of the environment within a defined space to facilitate the function of that space; aspects controlled include air temperature and motion, radiant heat level, moisture, and concentration of pollutants such as dust, microorganisms, and gases. (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)
Examination of foods to assure wholesome and clean products free from unsafe microbes or chemical contamination, natural or added deleterious substances, and decomposition during production, processing, packaging, etc.
Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.
A clear, odorless, tasteless liquid that is essential for most animal and plant life and is an excellent solvent for many substances. The chemical formula is hydrogen oxide (H2O). (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)
Countries in the process of change with economic growth, that is, an increase in production, per capita consumption, and income. The process of economic growth involves better utilization of natural and human resources, which results in a change in the social, political, and economic structures.
Liquids that are suitable for drinking. (From Merriam Webster Collegiate Dictionary, 10th ed)
Drinkable liquids combined with or impregnated with carbon dioxide.
Drinkable liquids containing ETHANOL.
The electronic transmission of radiological images from one location to another for the purposes of interpretation and/or consultation. Users in different locations may simultaneously view images with greater access to secondary consultations and improved continuing education. (From American College of Radiology, ACR Standard for Teleradiology, 1994, p3)
Functions, equipment, and facilities concerned with the preparation and distribution of ready-to-eat food.
A beverage prepared from SOYBEANS.
Seeds from grasses (POACEAE) which are important in the diet.
Financial assistance to impoverished persons for the essentials of living through federal, state or local government programs.
A plant species of the family FABACEAE that yields edible seeds, the familiar peanuts, which contain protein, oil and lectins.
A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.
Prepared food that is ready to eat or partially prepared food that has a final preparation time of a few minutes or less.
Written or other literary works whose subject matter is medical or about the profession of medicine and related areas.
Educational institutions for individuals specializing in the field of veterinary medicine.
The ability to detect chemicals through gustatory receptors in the mouth, including those on the TONGUE; the PALATE; the PHARYNX; and the EPIGLOTTIS.
Small sensory organs which contain gustatory receptor cells, basal cells, and supporting cells. Taste buds in humans are found in the epithelia of the tongue, palate, and pharynx. They are innervated by the CHORDA TYMPANI NERVE (a branch of the facial nerve) and the GLOSSOPHARYNGEAL NERVE.
The process by which the nature and meaning of gustatory stimuli are recognized and interpreted by the brain. The four basic classes of taste perception are salty, sweet, bitter, and sour.
Conditions characterized by an alteration in gustatory function or perception. Taste disorders are frequently associated with OLFACTION DISORDERS. Additional potential etiologies include METABOLIC DISEASES; DRUG TOXICITY; and taste pathway disorders (e.g., TASTE BUD diseases; FACIAL NERVE DISEASES; GLOSSOPHARYNGEAL NERVE DISEASES; and BRAIN STEM diseases).
The minimum concentration at which taste sensitivity to a particular substance or food can be perceived.
Form in which product is processed or wrapped and labeled. PRODUCT LABELING is also available.
Containers, packaging, and packaging materials for drugs and BIOLOGICAL PRODUCTS. These include those in ampule, capsule, tablet, solution or other forms. Packaging includes immediate-containers, secondary-containers, and cartons. In the United States, such packaging is controlled under the Federal Food, Drug, and Cosmetic Act which also stipulates requirements for tamper-resistance and child-resistance. Similar laws govern use elsewhere. (From Code of Federal Regulations, 21 CFR 1 Section 210, 1993) DRUG LABELING is also available.