7. Glossary
water activity (aw); activité de l'eau (aw)
Represents the water vapor pressure of a wet product divided by the saturation vapor pressure at the same temperature. It ranges from 0 to 1.
bacteriocin; bacteriocin
A peptide or small protein produced by bacteria and possessing antibacterial properties.
bacteriophage; bacteriophage
Viruses that specifically infect bacteria.
caseins; casein
Main milk proteins representing 82% of the total protein fraction in cow's milk.
centrifugation; centrifugation
Technique for separating the liquid and solid phases of a mixture, based on the application of centrifugal force.
gas chromatography; gas chromatography...
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