Food Sciences

Food Science Abbreviations – Alphabet A

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food science abbreviations alphabet a
Written by muhammadsarwar.10101h1@gmail.com
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Click below for your choice A to Z Abbreviation

Food Science Abbreviations A–Z
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Food Science Alphabet – A

S. NoAbbreviationFull FormShort ExplanationPractical Example
A001AAAmino AcidBuilding blocks of proteinsAA analysis used in nutrition labeling
A002AABAnti-bacterial ActivityMeasure of food’s antibacterial effectAAB tested in dairy products
A003AACAcid-Alkaline ContentpH measurement in foodAAC checked in beverages
A004AADAutomated Acid DeterminationInstrumental method to measure acidityAAD applied in fruit juice QC
A005AAEAscorbic Acid EquivalentStandard to express vitamin C contentAAE used in vitamin C assays
A006AAFAcidic Acid FermentationFermentation producing acidsAAF applied in yogurt production
A007AAGAnti-Aging GelFood gel with antioxidant propertiesAAG added to functional desserts
A008AAHAlcohol AcetaldehydeIntermediate compound in fermentationAAH monitored in wine production
A009AAIArtificial Additive IndicatorMeasures synthetic additives in foodAAI tested in processed snacks
A010AAJAmino Acid JournalResearch publication on amino acidsAAJ used for reference in labs
A011AAKAcid-Alkaline KineticsRate of pH change in foodAAK monitored in dairy fermentation
A012AALAntioxidant Activity LevelLevel of antioxidants in foodAAL measured in berries
A013AAMAmino Acid MixtureBlend of amino acids in formulationAAM used in protein shakes
A014AANAnti-Nutritional FactorCompound reducing nutrient absorptionAAN analyzed in legumes
A015AAOAromatic AlcoholAlcohols contributing to aromaAAO found in fermented beverages
A016AAPAcid Added ProcessFood processing with acid additionAAP applied in pickling
A017AAQAntioxidant QualityQuality measure of antioxidant compoundsAAQ tested in oils
A018AARAmino Acid RatioRatio of essential amino acidsAAR analyzed in protein foods
A019AASAtomic Absorption SpectroscopyAnalytical technique for metalsAAS used to measure zinc in cereals
A020AATAcid-Alkaline TitrationTitration method to determine pHAAT applied in juice labs
A021AAUAcid-Alkaline UnitUnit measuring pH levelAAU monitored in milk processing
A022AAVAnti-oxidant Activity ValueQuantitative antioxidant activityAAV used in functional foods
A023AAWAnti-Amyloidic WeightMeasures compounds reducing amyloidsAAW studied in cereals
A024AAXAcid ExtractionExtraction of acids from foodAAX applied in vinegar production
A025AAYAmino Acid YieldYield from hydrolyzed proteinsAAY measured in labs
A026AAZAnti-Aging ZoneArea where anti-aging compounds are activeAAZ used in supplements
A027ABAgar-BasedGel medium in food testsAB used in microbial growth studies
A028ABAAbscisic AcidPlant hormone affecting ripeningABA measured in fruits
A029ABBAnti-Browning BlendCompound mix preventing browningABB applied in apple slices
A030ABCAcid-Base ContentAcid and base level in foodABC tested in dairy products
A031ABDAntioxidant BioavailabilityMeasure of antioxidant absorptionABD analyzed in human trials
A032ABEAcetone-Butanol-EthanolSolvent mixture in fermentationABE applied in biofuel research
A033ABFAnimal-Based FoodFoods derived from animalsABF includes meat, dairy
A034ABGAgar-Based GelGel using agar for food formulationABG applied in desserts
A035ABHAlcoholic Beverage HydrolysisBreakdown in alcoholic drinksABH monitored in fermentation
A036ABIAnti-Bacterial IndicatorMeasures bacterial contaminationABI used in meat safety testing
A037ABJAnimal-Based JournalResearch journal on animal foodsABJ reference in dairy studies
A038ABKAcidic Base KineticsRate of acid/base reactionsABK monitored in fermentation labs
A039ABLActive Bacteria LevelLevel of live bacteria in foodABL tested in yogurt
A040ABMAnti-Bacterial MaterialMaterial reducing bacterial growthABM used in packaging
A041ABNAnti-Browning NutrientNutrient reducing enzymatic browningABN applied in apples
A042ABOAntioxidant OptimizationOptimizing antioxidants in foodABO applied in oils
A043ABPAcid-Base ProfileProfile of acids and basesABP measured in juices
A044ABQAnalytical Bio-QualityQuality measure of bioactive compoundsABQ tested in lab foods
A045ABRAcid-Base RatioRatio of acid to base in formulationABR analyzed in cheese
A046ABSAnti-Bacterial SubstanceCompound inhibiting bacteriaABS tested in meat products
A047ABTAgar-Based TestTest using agarABT applied in microbiology labs
A048ABUAcid-Base UnitUnit of acidity or alkalinityABU monitored in milk
A049ABVAlcohol by Volume% of alcohol in beveragesABV measured in wine
A050ABWAnti-Browning WeightWeight of anti-browning agentABW applied in fruit coatings
A051ABXAnti-Bacterial ExtractExtract reducing bacterial growthABX tested in food packaging
A052ABYAgar-Based YieldYield from agar processingABY applied in labs
A053ABZAnti-Browning ZoneArea treated to prevent browningABZ applied in cut fruits
A054ACAcid ContentAmount of acid in foodAC measured in citrus juice
A055ACAAscorbic AcidVitamin CACA added to fruit juice
A056ACBAcid-Catalyzed BrowningBrowning caused by acidACB observed in caramel
A057ACCActivated Carbon ContentCarbon used for filtrationACC applied in water purification
A058ACDAcid DegradationBreakdown of acids in foodACD monitored in storage
A059ACEAntioxidant Capacity EquivalentStandardized antioxidant measureACE applied in oils
A060ACFAcidic FermentationFermentation producing acidsACF applied in yogurt production
A061ACGAgar-Coated GelGel coated with agarACG used in confectionery
A062ACHAcid HydrolysisHydrolysis of compounds using acidACH applied in protein analysis
A063ACIActive Compound IndexIndex of active compoundsACI measured in herbs
A064ACJAnalytical Chemistry JournalPublication for analytical food chemistryACJ used as reference
A065ACKAcid KineticsRate of acid reactionsACK monitored in fermentation
A066ACLAnti-Clotting LevelMeasures anti-coagulants in foodsACL tested in supplements
A067ACMAcid-Modified MaterialMaterial modified with acidACM applied in food processing
A068ACNAcetonitrileSolvent used in food analysisACN applied in chromatography
A069ACOAcid OptimizationOptimizing acid contentACO applied in pickling
A070ACPAntioxidant PolyphenolsPolyphenols acting as antioxidantsACP measured in teas
A071ACQActive Compound QualityQuality of bioactive compoundsACQ monitored in labs
A072ACRAcid RatioRatio of acids in foodACR applied in beverage formulation
A073ACSAntioxidant Content StandardStandard measuring antioxidantsACS used in QC labs
A074ACTAcid TitrationTitration to determine acidityACT applied in juice labs
A075ACUAcid Content UnitUnit for acidity measurementACU monitored in dairy
A076ACVApple Cider VinegarVinegar produced from applesACV applied in sauces and dressings
A077ACWAnti-Clotting WeightWeight of anti-coagulant addedACW applied in functional foods
A078ACXAcid ExtractExtract containing acidsACX tested in labs
A079ACYAcid YieldYield of acid from processingACY measured in fermentation
A080ACZAcid ZoneControlled area for acid-related studiesACZ applied in labs
A081ADAdditiveSubstance added to foodAD includes preservatives
A082ADAAdditive AnalysisAnalysis of food additivesADA applied in QC labs
A083ADBAnti-Diabetic BlendBlend reducing sugar spikesADB added to functional foods
A084ADCAdditive ContentMeasure of additives in foodADC monitored in processed snacks
A085ADDAnti-DehydrationCompounds preventing moisture lossADD applied in packaged fruits
A086ADEAntioxidant DegradationBreakdown of antioxidantsADE monitored in oils
A087ADFAcid Detergent FiberFiber measured using acid detergentADF applied in cereal analysis
A088ADGAnti-Diabetic GelGel formulation reducing sugarADG used in functional desserts
A089ADHAlcohol DehydrogenaseEnzyme breaking down alcoholADH studied in fermentation
A090ADIAcceptable Daily IntakeSafe daily consumption levelADI applied for food additives
A091ADJAnimal Diet JournalPublication on animal nutritionADJ reference in feed studies
A092ADKAntioxidant KineticsRate of antioxidant reactionsADK measured in oils
A093ADLAcid-Detergent LigninMeasure of lignin in fiberADL analyzed in cereals
A094ADMAdditive MaterialMaterial added to foodADM applied in production
A095ADNAdenosineNucleotide affecting metabolismADN analyzed in beverages
A096ADOAdditive OptimizationOptimizing additive levelsADO applied in processed foods
A097ADPAdenosine DiphosphateEnergy molecule in metabolismADP measured in enzymatic studies
A098ADQAdditive QualityQuality assessment of additivesADQ monitored in QC labs
A099ADRAdditive RatioRatio of additives in formulationADR applied in snack production
A100ADSAnti-Dust SubstanceReduces dust in powdered foodADS applied in flour packaging
A101ADTAcid Detection TestTest to detect acidityADT applied in juice labs
A102ADUAdditive UnitUnit measuring additive quantityADU applied in production
A103ADVAnti-Diabetic ValueQuantitative measure of anti-diabetic effectADV monitored in functional foods
A104ADWAnti-Dehydration WeightWeight of compound preventing dehydrationADW applied in dried fruits
A105ADXAcid ExtractExtract containing acidsADX applied in labs
A106ADYAcid YieldYield from acid extractionADY monitored in vinegar production
A107ADZAdditive ZoneControlled area for additive studiesADZ applied in labs
A108AEAntioxidant EnzymeEnzymes preventing oxidationAE measured in fruits
A109AEAAntioxidant Enzyme ActivityActivity of antioxidant enzymesAEA applied in labs
A110AEBAntioxidant Enzyme BlendBlend of antioxidant enzymesAEB added to functional foods
A111AECAntioxidant Enzyme ControlControl in enzyme studiesAEC applied in QC labs
A112AEDAnti-EdemaCompounds preventing swellingAED studied in functional foods
A113AEEAntioxidant EfficiencyEfficiency of antioxidantsAEE applied in oil stability tests
A114AEFAnti-Emulsifier FactorCompound reducing emulsificationAEF monitored in dressings
A115AEGAntioxidant Enzyme GelGel with antioxidant enzymesAEG applied in lab studies
A116AEHAlcohol Evaporation HeatHeat involved in alcohol evaporationAEH monitored in distilleries
A117AEIAntioxidant Enzyme IndexIndex measuring enzyme activityAEI applied in labs
A118AEJAnalytical Enzyme JournalPublication on enzyme studiesAEJ reference in research
A119AEKAntioxidant Enzyme KineticsRate of antioxidant reactionsAEK monitored in labs
A120AELAntioxidant Enzyme LevelLevel of antioxidant enzymeAEL measured in fruits
A121AEMAnti-Emulsion MaterialMaterial preventing emulsificationAEM applied in oil processing
A122AENAntioxidant Enzyme NutritionNutritional impact of antioxidant enzymesAEN applied in supplements
A123AEOAnti-Ethanol OptimizationOptimizing ethanol removalAEO applied in beverages
A124AEPAntioxidant Enzyme ProcessProcess affecting enzyme activityAEP applied in food processing
A125AEQAntioxidant Enzyme QualityQuality of enzyme preparationsAEQ monitored in labs
A126AERAnti-Erosion RateRate preventing nutrient lossAER applied in food coating
A127AESAnti-Ethanol SubstanceCompound reducing ethanol effectsAES studied in beverages
A128AETAntioxidant Enzyme TestTest measuring enzyme activityAET applied in labs
A129AEUAntioxidant Enzyme UnitUnit measuring enzyme activityAEU applied in production
A130AEVAntioxidant Enzyme ValueValue indicating enzyme efficiencyAEV monitored in labs
A131AEWAnti-Erosion WeightWeight of protective compoundsAEW applied in coatings
A132AEXAntioxidant Enzyme ExtractExtract containing antioxidant enzymesAEX applied in labs
A133AEYAntioxidant Enzyme YieldYield from enzyme extractionAEY monitored in labs
A134AEZAntioxidant Enzyme ZoneControlled area for enzyme studiesAEZ applied in labs
A135AFAflatoxinToxic compounds from fungiAF tested in peanuts
A136AFAAflatoxin AnalysisAnalysis of aflatoxin contentAFA applied in QC labs
A137AFBAflatoxin BSpecific type of aflatoxinAFB measured in grains
A138AFCAnti-Foaming CompoundReduces foam during processingAFC added in brewing
A139AFDAflatoxin DetectionDetecting aflatoxin contaminationAFD applied in cereal testing
A140AFEAnti-Fungal EffectEffect against fungiAFE studied in bread preservation
A141AFFAnimal Feed FormulationFeed formulation for livestockAFF applied in poultry farms
A142AFHAflatoxin HydrolysisBreakdown of aflatoxinAFH monitored in processing
A143AFIAflatoxin IndexIndex measuring aflatoxin levelsAFI applied in QC labs
A144AFJAnimal Feed JournalPublication on feed scienceAFJ reference in research
A145AFKAnti-Fungal KineticsRate of antifungal activityAFK studied in food preservation
A146AFLAflatoxin LevelLevel of aflatoxin in foodAFL measured in peanuts
A147AFMAnti-Fungal MaterialMaterial reducing fungal growthAFM applied in packaging
A148AFNAnti-Fungal NutritionNutritional impact of antifungal compoundsAFN applied in supplements
A149AFOAnti-Foaming OptimizationOptimizing anti-foaming agentsAFO applied in beverages
A150AFPAflatoxin PreventionMethods preventing aflatoxin contaminationAFP applied in grains
A151AFQAnti-Fungal QualityQuality of antifungal compoundsAFQ monitored in labs
A152AFRAnti-Fungal RatioRatio affecting antifungal efficacyAFR applied in formulations
A153AFSAnti-Foaming SubstanceSubstance reducing foamAFS applied in brewing
A154AFTAnti-Fungal TestTest measuring antifungal activityAFT applied in labs
A155AFUAnti-Fungal UnitUnit measuring antifungal activityAFU applied in production
A156AFVAnti-Fungal ValueValue indicating antifungal efficiencyAFV monitored in labs
A157AFWAnti-Foaming WeightWeight of anti-foaming agentAFW applied in beverage production
A158AFXAnti-Fungal ExtractExtract used for antifungal testingAFX applied in labs
A159AFYAnti-Fungal YieldYield from antifungal extractionAFY monitored in production
A160AFZAnti-Fungal ZoneControlled area for antifungal studiesAFZ applied in labs
A161AGAgarGel used in microbial cultureAG applied in labs
A162AGAAgar AnalysisAnalysis of agar contentAGA applied in food labs
A163AGBAgar-Based BlendBlend using agarAGB applied in desserts
A164AGCAgar Gel ControlControl in agar-based testsAGC applied in labs
A165AGDAgar Gel DensityDensity measurement of agar gelAGD applied in food formulation
A166AGEAntiglycation EndproductCompounds formed in food browningAGE monitored in processed foods
A167AGFAgar Gel FormulationFormulation using agar gelAGF applied in confectionery
A168AGGAgar Gel GrowthMicrobial growth in agar gelAGG monitored in labs
A169AGHAgar Gel HydrolysisHydrolysis affecting agar gelAGH applied in labs
A170AGIAgar Gel IndexIndex measuring agar gel qualityAGI applied in labs
A171AGJAgar Gel JournalPublication on agar researchAGJ reference in food labs
A172AGKAgar Gel KineticsRate of gel formationAGK monitored in labs
A173AGLAgar Gel LevelLevel of agar gel in formulationAGL applied in desserts
A174AGMAgar Gel MaterialMaterial used for agar gelAGM applied in labs
A175AGNAgar Gel NutritionNutritional impact of agar gelAGN applied in functional foods
A176AGOAgar Gel OptimizationOptimizing agar gel propertiesAGO applied in production
A177AGPAgar Gel ProcessProcess affecting agar gelAGP applied in labs
A178AGQAgar Gel QualityQuality of agar gelAGQ monitored in labs
A179AGRAgar Gel RatioRatio of agar in gelAGR applied in desserts
A180AGSAgar Gel StandardStandard for agar gel measurementAGS applied in labs
A181AGTAgar Gel TestTest measuring agar gel propertiesAGT applied in QC labs
A182AGUAgar Gel UnitUnit measuring agar gelAGU applied in production
A183AGVAgar Gel ValueValue indicating agar gel qualityAGV monitored in labs
A184AGWAgar Gel WeightWeight of agar in gelAGW applied in formulation
A185AGXAgar Gel ExtractExtract used for agar testingAGX applied in labs
A186AGYAgar Gel YieldYield from agar extractionAGY monitored in production
A187AGZAgar Gel ZoneControlled area for agar studiesAGZ applied in labs
A188AHAcid HydrolysisBreakdown of food compounds using acidAH applied in starch analysis
A189AHAAnti-Helminthic ActivityMeasures activity against parasitesAHA tested in animal feed
A190AHBAnti-Humidity BarrierMaterial preventing moisture absorptionAHB applied in packaging
A191AHCAcid Hydrolysis ControlControl in hydrolysis reactionsAHC applied in labs
A192AHDAnti-Hydrolysis DegradationPreventing degradation during hydrolysisAHD applied in storage studies
A193AHEAnti-Humidity EffectEffect of barriers preventing moistureAHE applied in packaging
A194AHFAnti-Humidity FilmFilm preventing moisture ingressAHF used in packaging
A195AHGAcid Hydrolysis GelGel formed during acid hydrolysisAHG applied in labs
A196AHHAcid Hydrolysis HeatHeat applied during hydrolysisAHH monitored in labs
A197AHIAnti-Humidity IndexIndex measuring moisture controlAHI applied in packaging
A198AHJAnalytical Hydrolysis JournalPublication on hydrolysis studiesAHJ reference in labs
A199AHKAcid Hydrolysis KineticsRate of hydrolysis reactionsAHK applied in labs
A200AHLAcid Hydrolysis LevelLevel of hydrolysis in foodAHL measured in labs

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