Procedures or techniques used to keep food from spoiling.
The pressure due to the weight of fluid.
Organ Preservation Solutions
The production and movement of food items from point of origin to use or consumption.
A food group comprised of EDIBLE PLANTS or their parts.
Ratings of the characteristics of food including flavor, appearance, nutritional content, and the amount of microbial and chemical contamination.
Access to Information
Journal Impact Factor
"The business or profession of the commercial production and issuance of literature" (Webster's 3d). It includes the publisher, publication processes, editing and editors. Production may be by conventional printing methods or by electronic publishing.
A continuous protein fiber consisting primarily of FIBROINS. It is synthesized by a variety of INSECTS and ARACHNIDS.
A genus of silkworm MOTHS in the family Bombycidae of the order LEPIDOPTERA. The family contains a single species, Bombyx mori from the Greek for silkworm + mulberry tree (on which it feeds). A native of Asia, it is sometimes reared in this country. It has long been raised for its SILK and after centuries of domestication it probably does not exist in nature. It is used extensively in experimental GENETICS. (From Borror et al., An Introduction to the Study of Insects, 4th ed, p519)
Preservation of cells, tissues, organs, or embryos by freezing. In histological preparations, cryopreservation or cryofixation is used to maintain the existing form, structure, and chemical composition of all the constituent elements of the specimens.
Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.
Food Service, Hospital
Dictionaries as Topic
Polymers of silicone that are formed by crosslinking and treatment with amorphous silica to increase strength. They have properties similar to vulcanized natural rubber, in that they stretch under tension, retract rapidly, and fully recover to their original dimensions upon release. They are used in the encapsulation of surgical membranes and implants.
Days commemorating events. Holidays also include vacation periods.
Anniversaries and Special Events
Cookbooks as Topic
Set of instructions about how to prepare food for eating using specific instructions.
Keeping food for later consumption.
Acute illnesses, usually affecting the GASTROINTESTINAL TRACT, brought on by consuming contaminated food or beverages. Most of these diseases are infectious, caused by a variety of bacteria, viruses, or parasites that can be foodborne. Sometimes the diseases are caused by harmful toxins from the microbes or other chemicals present in the food. Especially in the latter case, the condition is often called food poisoning.