A type of wall, constructed from materials such as wood, metal, bushes, reeds, or tree branches, around a piece of land to define its boundaries and prevent entry and exit; a low, foundationless screen. (Translated from http://terim.tuba.gov.tr/)
Polytetrafluoroethylene (PTFE) is a synthetic polymer that is widely used as a non-stick surface in cookware. It is also used in self-cleaning ovens and as a coating on heat lamp bulbs. (Poppenga, R. H. (2007). CHAPTER 56 – Avian toxicology (pp. 663–688). https://doi.org/10.1016/B978-012370467-2/50153-X)
Radiosensitivity is the relative susceptibility of cells, tissues, organs, organisms, or other substances to the injurious action of radiation (http://www.ndt-ed.org/EducationResources/CommunityCollege/RadiationSafety/theory/radiosensitivity.htm)
A condition where a product has a disagreeable odor or taste of decomposed oils or fat. Some products may display a yellow, dark, or oily appearance, a bitter taste and a stale odor. (FAO & WHO. 2024. Glossary of Terms for SCH Standards. Codex Committee on Spices and Culinary Herbs. Rome. https://www.fao.org/fao-who-codexalimentarius)
Staling, as it is applied to bakery foods, is a generic term covering a number of changes that occur in the products during normal storage. Main components of staling: (1) physicochemical changes of bread and related products (firming and texture deterioration of crumb and loss of crispness of crust) and (2) flavor changes. (Kulp K, Ponte JG Jr. Staling white pan bread: fundamental causes. Crit Rev Food Sci Nutr. 1981;15(1):1-48. doi: 10.1080/10408398109527319. PMID: 6170488.)
In the context of refrigeration, a cooler refers to a device or room designed to lower and maintain the temperature of an environment or substance below the ambient level. (AGROVOC Team, 2025)
Roquefortine is an alkaloid with neurotoxic activity that causes paralysis in guinea pigs. Roquefortine has antibacterial properties and is Ames test negative. Roquefortine is a relatively weak neurotoxin and in studies in ruminants that have consumed contaminated silage, clinical symptoms include muscle weakness and lack of coordination. (Vallone L, Giardini A, Soncini G. Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese. Ital J Food Safety [Internet]. 2014 Sep. 11 [cited 2025 Jun. 17];3(3). Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2014.2118 ; AND Abbas, A. & Dobson, A.D.W.. (2011). Yeasts and Molds: Penicillium roqueforti. 10.1016/B978-0-12-374407-4.00363-0.)
Saponification is a process of cleaving esters into carboxylate salts and alcohols by the action of aqueous alkali. Typically aqueous sodium hydroxide solutions are used. Vegetable oils and animal fats are the traditional materials that are saponified. (Wikipedia. 2025. Saponification https://en.wikipedia.org/wiki/Saponification)
The enzymatically controlled anaerobic breakdown of organic substrates. (Anonymous (1998) AQUALEX. Multilingual glossary of aquaculture terms / Glossaire multilingue relatif aux termes utilisés en aquaculture. CD ROM, John Wiley & Sons Ltd. & Praxis Publ., UK.)
