Across
- 1. Application of nanoscale materials in foods
- 9. Technique to protect active compounds for delivery
- 11. Addition of nutrients to improve food quality
- 12. Microorganisms living in a specific food environment
- 13. Addition of unwanted or fraudulent substances
- 15. Toxic compound produced by certain fungi in foods
- 16. Practices that support long-term environmental balance in food production
- 19. Device that detects substances using a biological element
- 20. Ability to track food through all stages of the chain
Down
- 2. Study of the full genetic profile of organisms
- 3. Verification of food origin and identity
- 4. Analysis of protein composition and structure
- 5. Degree to which nutrients can be absorbed
- 6. Time during which food remains safe and suitable to eat
- 7. Compound that prevents oxidative damage
- 8. Study of small molecules present in food
- 10. Evaluation Assessment of flavor, texture, aroma, and appearance
- 14. Integration of omics technologies to study food systems
- 17. Measurement of gene expression changes in food processes
- 18. A measurable indicator of a biological condition