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1
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food additives
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food science
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Food additives are regulated and researched in the field of food science to improve safety and taste.
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2
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2
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adenosine monophosphate
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food science
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Adenosine monophosphate is a minor component in dietary intake and is not widely discussed in food science.
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1
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3
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cassava
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food science
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Cassava is a nutritious staple food in tropical countries, processed into tapioca and flour in food science.
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1
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4
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fermentation
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food science
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Fermentation in food science culture is used to create yogurt, kimchi, and beer.
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1
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5
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food preservation
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food science
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Food preservation in food science uses methods like canning, drying, and refrigeration to prolong the shelf life of perishable foods.
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1
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6
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nitrate
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food science
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Nitrate is commonly used in food science as a fertilizer and soil amendment to enhance crop yield.
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1
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7
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proline
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food science
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Proline is an important amino acid found in proteins that is crucial for the structure and function of biological molecules in food science.
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1
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8
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serine
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food science
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Serine is not commonly used in cooking and is not a prominent ingredient in most cuisines.
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1
|
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9
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umami
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food science
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Umami is considered the fifth taste, described as savory, and is characteristic of foods like soy sauce and mushrooms in food science.
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1
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