Food Sciences

Food Science Abbreviations – Alphabet L

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by muhammadsarwar.10101h1@gmail.com
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food science abbreviations alphabet l
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 – L

S. NoAbbreviationFull FormShort ExplanationPractical Example
L001LALactic AcidOrganic acid used in fermentationLA applied in yogurt production
L002LABLactic Acid BacteriaBacteria producing lactic acidLAB used in dairy fermentation
L003LACLactic Acid ContentMeasure of lactic acid in foodLAC tested in milk products
L004LADLactic Acid DegreeDegree of lactic acid formationLAD applied in yogurt quality control
L005LAELactic Acid EfficiencyEfficiency of lactic acid productionLAE monitored in fermentation
L006LAFLactic Acid FoodFood containing lactic acidLAF applied in fermented foods
L007LAGLactic Acid GelGel formed with lactic acidLAG applied in desserts
L008LAHLactic Acid HydrolysisHydrolysis involving lactic acidLAH applied in enzymatic studies
L009LAILactic Acid IndexIndex measuring lactic acid levelLAI used in QC labs
L010LAJLactic Acid JournalPublication on lactic acid researchLAJ includes dairy studies
L011LAKLactic Acid KineticsRate of lactic acid formationLAK monitored in fermentation
L012LALLactic Acid LevelLevel of lactic acid in foodLAL applied in quality testing
L013LAMLactic Acid MaterialMaterial containing lactic acidLAM applied in food production
L014LANLactic Acid NutritionNutritional aspect of lactic acidLAN monitored in diet studies
L015LAOLactic Acid OptimizationOptimizing lactic acid productionLAO applied in industrial fermentation
L016LAPLactic Acid ProcessProcess producing lactic acidLAP applied in factories
L017LAQLactic Acid QualityQuality assessment of lactic acidLAQ applied in QC labs
L018LARLactic Acid RatioRatio of lactic acid to ingredientsLAR applied in recipe formulation
L019LASLactic Acid StandardStandard for lactic acid levelLAS applied in industrial QC
L020LATLactic Acid TestTest to measure lactic acidLAT applied in QC labs
L021LAULactic Acid UnitUnit measuring lactic acidLAU applied in production lines
L022LAVLactic Acid ValueValue indicating lactic acid levelLAV monitored in factories
L023LAWLactic Acid WeightWeight contributing to lactic acid contentLAW applied in recipe formulation
L024LAXLactic Acid ExtractExtract for lactic acid testingLAX applied in labs
L025LAYLactic Acid YieldYield from lactic acid productionLAY monitored in industrial production
L026LAZLactic Acid ZoneControlled area for lactic acid productionLAZ applied in factories
L027LBLactose BreakdownBreakdown of lactose in dairyLB applied in milk processing
L028LBALactose Breakdown AnalysisTesting lactose breakdownLBA applied in QC labs
L029LBBLactose Breakdown BlendBlend affecting lactose breakdownLBB applied in industrial dairy
L030LBCLactose Breakdown ControlControl of lactose breakdownLBC monitored in factories
L031LBDLactose Breakdown DegreeDegree of lactose breakdownLBD applied in QC labs
L032LBELactose Breakdown EfficiencyEfficiency of lactose breakdownLBE monitored in dairy production
L033LBFLactose Breakdown FoodFood with lactose breakdownLBF applied in lactose-free products
L034LBGLactose Breakdown GelGel formed during lactose breakdownLBG applied in desserts
L035LBHLactose Breakdown HydrolysisHydrolysis of lactoseLBH applied in enzymatic studies
L036LBILactose Breakdown IndexIndex measuring lactose breakdownLBI applied in QC labs
L037LBJLactose Breakdown JournalPublication on lactose studiesLBJ includes dairy research
L038LBKLactose Breakdown KineticsRate of lactose breakdownLBK monitored in industrial production
L039LBLLactose Breakdown LevelLevel of lactose breakdownLBL applied in recipe formulation
L040LBMLactose Breakdown MaterialMaterial undergoing lactose breakdownLBM applied in dairy production
L041LBNLactose Breakdown NutritionNutritional aspect of breakdownLBN monitored in QC labs
L042LBOLactose Breakdown OptimizationOptimizing breakdown processLBO applied in industrial dairy
L043LBPLactose Breakdown ProcessProcess for lactose breakdownLBP applied in factories
L044LBQLactose Breakdown QualityQuality check of breakdownLBQ applied in QC labs
L045LBRLactose Breakdown RatioRatio affecting lactose breakdownLBR applied in recipe formulation
L046LBSLactose Breakdown StandardStandard for lactose breakdownLBS applied in industrial QC
L047LBTLactose Breakdown TestTest for breakdown efficiencyLBT applied in QC labs
L048LBULactose Breakdown UnitUnit measuring breakdownLBU applied in production lines
L049LBVLactose Breakdown ValueValue indicating breakdown levelLBV monitored in factories
L050LBWLactose Breakdown WeightWeight affecting lactose breakdownLBW applied in dairy production
L051LBXLactose Breakdown ExtractExtract for testing breakdownLBX applied in labs
L052LBYLactose Breakdown YieldYield from breakdown processLBY monitored in production
L053LBZLactose Breakdown ZoneControlled area for lactose breakdownLBZ applied in factories
L054LCLipid ContentAmount of lipids in foodLC tested in nutrition labs
L055LCALipid Content AnalysisTesting lipid levelsLCA applied in QC labs
L056LCBLipid Content BlendBlend affecting lipid contentLCB applied in industrial food
L057LCCLipid Content ControlControl of lipid levelsLCC monitored in factories
L058LCDLipid Content DegreeDegree of lipid contentLCD applied in QC labs
L059LCELipid Content EfficiencyEfficiency of lipid contentLCE monitored in production
L060LCFLipid Content FoodFood containing lipidsLCF applied in bakery and snacks
L061LCGLipid Content GelGel with lipid incorporationLCG applied in desserts
L062LCHLipid Content HydrolysisHydrolysis affecting lipidsLCH applied in enzymatic studies
L063LCILipid Content IndexIndex measuring lipid contentLCI applied in QC labs
L064LCJLipid Content JournalPublication on lipid researchLCJ includes nutrition studies
L065LCKLipid Content KineticsRate of lipid reactionsLCK monitored in industrial food production
L066LCLLipid Content LevelLevel of lipids in foodLCL applied in recipe formulation
L067LCMLipid Content MaterialMaterial containing lipidsLCM applied in production
L068LCNLipid Content NutritionNutritional impact of lipidsLCN monitored in QC labs
L069LCOLipid Content OptimizationOptimizing lipid levelsLCO applied in industrial food
L070LCPLipid Content ProcessProcess affecting lipid contentLCP applied in factories
L071LCQLipid Content QualityQuality assessment of lipidsLCQ applied in QC labs
L072LCRLipid Content RatioRatio affecting lipid contentLCR applied in recipes
L073LCSLipid Content StandardStandard for lipid qualityLCS applied in industrial QC
L074LCTLipid Content TestTest to measure lipid contentLCT applied in QC labs
L075LCULipid Content UnitUnit measuring lipidsLCU applied in production lines
L076LCVLipid Content ValueValue indicating lipid levelLCV monitored in factories
L077LCWLipid Content WeightWeight affecting lipid contentLCW applied in food production
L078LCXLipid Content ExtractExtract for lipid testingLCX applied in labs
L079LCYLipid Content YieldYield from lipid processLCY monitored in production
L080LCZLipid Content ZoneControlled area for lipid handlingLCZ applied in factories
L081LDLipid DigestionDigestion of fats in foodLD applied in nutrition studies
L082LDALipid Digestion AnalysisAnalysis of lipid digestionLDA applied in labs
L083LDBLipid Digestion BlendBlend affecting digestionLDB applied in industrial food
L084LDCLipid Digestion ControlControl of digestion efficiencyLDC monitored in research
L085LDDLipid Digestion DegreeDegree of digestionLDD applied in nutritional studies
L086LDELipid Digestion EfficiencyEfficiency of lipid digestionLDE monitored in research labs
L087LDFLipid Digestion FoodFood affecting digestionLDF applied in functional foods
L088LDGLipid Digestion GelGel affecting digestionLDG applied in desserts
L089LDHLipid Digestion HydrolysisHydrolysis during digestionLDH applied in enzymatic studies
L090LDILipid Digestion IndexIndex measuring digestion efficiencyLDI applied in nutrition labs
L091LDJLipid Digestion JournalPublication on lipid digestionLDJ includes diet studies
L092LDKLipid Digestion KineticsRate of lipid digestionLDK monitored in research
L093LDLLow-Density Lipoprotein“Bad” cholesterol in foodsLDL measured in nutrition studies
L094LDMLipid Digestion MaterialMaterial undergoing digestionLDM applied in labs
L095LDNLipid Digestion NutritionNutritional impact of digestionLDN monitored in QC labs
L096LDOLipid Digestion OptimizationOptimizing digestion processLDO applied in functional foods
L097LDPLipid Digestion ProcessProcess of lipid digestionLDP applied in research
L098LDQLipid Digestion QualityQuality of lipid digestionLDQ monitored in nutrition studies
L099LDRLipid Digestion RatioRatio affecting digestionLDR applied in recipes
L100LDSLipid Digestion StandardStandard for digestion efficiencyLDS applied in industrial QC
S. NoAbbreviationFull FormShort ExplanationPractical Example
L101LDTLipid Digestion TestTest to measure digestion efficiencyLDT applied in nutrition labs
L102LDULipid Digestion UnitUnit measuring digestionLDU applied in research studies
L103LDVLipid Digestion ValueValue indicating digestion levelLDV monitored in labs
L104LDWLipid Digestion WeightWeight affecting digestionLDW applied in industrial food
L105LDXLipid Digestion ExtractExtract for digestion analysisLDX applied in lab tests
L106LDYLipid Digestion YieldYield from digestion processLDY monitored in production
L107LDZLipid Digestion ZoneControlled area for digestion studiesLDZ applied in labs
L108LELipid EmulsionEmulsified fats in foodLE applied in mayonnaise production
L109LEALipid Emulsion AnalysisTesting emulsion propertiesLEA applied in QC labs
L110LEBLipid Emulsion BlendBlend affecting emulsionLEB applied in sauces and dressings
L111LECLipid Emulsion ControlControl of emulsion qualityLEC monitored in factories
L112LEDLipid Emulsion DegreeDegree of emulsion formationLED applied in QC labs
L113LEELipid Emulsion EfficiencyEfficiency of emulsion formationLEE monitored in food production
L114LEFLipid Emulsion FoodFood containing emulsified fatsLEF applied in bakery and dairy
L115LEGLipid Emulsion GelGel formed with emulsionLEG applied in desserts
L116LEHLipid Emulsion HydrolysisHydrolysis affecting emulsionLEH applied in enzymatic studies
L117LEILipid Emulsion IndexIndex measuring emulsion qualityLEI applied in QC labs
L118LEJLipid Emulsion JournalPublication on emulsion researchLEJ includes food science studies
L119LEKLipid Emulsion KineticsRate of emulsion formationLEK monitored in industrial production
L120LELLipid Emulsion LevelLevel of emulsion usedLEL applied in recipes
L121LEMLipid Emulsion MaterialMaterial used in emulsionsLEM applied in food production
L122LENLipid Emulsion NutritionNutritional impact of emulsionLEN monitored in QC labs
L123LEOLipid Emulsion OptimizationOptimizing emulsion propertiesLEO applied in industrial production
L124LEPLipid Emulsion ProcessProcess forming emulsionsLEP applied in factories
L125LEQLipid Emulsion QualityQuality assessment of emulsionLEQ applied in QC labs
L126LERLipid Emulsion RatioRatio affecting emulsionLER applied in recipe formulation
L127LESLipid Emulsion StandardStandard for emulsion qualityLES applied in industrial QC
L128LETLipid Emulsion TestTest for emulsion propertiesLET applied in QC labs
L129LEULipid Emulsion UnitUnit measuring emulsionLEU applied in production lines
L130LEVLipid Emulsion ValueValue indicating emulsion qualityLEV monitored in factories
L131LEWLipid Emulsion WeightWeight of emulsion usedLEW applied in recipe formulation
L132LEXLipid Emulsion ExtractExtract for emulsion testingLEX applied in labs
L133LEYLipid Emulsion YieldYield from emulsion processLEY monitored in industrial production
L134LEZLipid Emulsion ZoneControlled area for emulsion productionLEZ applied in factories
L135LFLipid FractionFraction of fats in foodLF tested in nutrition labs
L136LFALipid Fraction AnalysisTesting fraction of lipidsLFA applied in QC labs
L137LFBLipid Fraction BlendBlend affecting lipid fractionLFB applied in industrial foods
L138LFCLipid Fraction ControlControl of lipid fractionLFC monitored in factories
L139LFDLipid Fraction DegreeDegree of fractionationLFD applied in QC labs
L140LFELipid Fraction EfficiencyEfficiency of lipid fractionationLFE monitored in production
L141LFFLipid Fraction FoodFood containing specific lipid fractionLFF applied in functional foods
L142LFGLipid Fraction GelGel formed with lipid fractionLFG applied in desserts
L143LFHLipid Fraction HydrolysisHydrolysis affecting lipid fractionLFH applied in enzymatic studies
L144LFILipid Fraction IndexIndex measuring lipid fractionLFI applied in QC labs
L145LFJLipid Fraction JournalPublication on lipid fraction researchLFJ includes food science studies
L146LFKLipid Fraction KineticsRate of lipid fractionationLFK monitored in industrial production
L147LFLLipid Fraction LevelLevel of lipid fraction usedLFL applied in recipes
L148LFMLipid Fraction MaterialMaterial used for lipid fractionLFM applied in food production
L149LFNLipid Fraction NutritionNutritional impact of lipid fractionLFN monitored in QC labs
L150LFOLipid Fraction OptimizationOptimizing lipid fractionLFO applied in industrial food
L151LFPLipid Fraction ProcessProcess affecting lipid fractionLFP applied in factories
L152LFQLipid Fraction QualityQuality assessment of fractionLFQ applied in QC labs
L153LFRLipid Fraction RatioRatio affecting lipid fractionLFR applied in recipes
L154LFSLipid Fraction StandardStandard for fraction qualityLFS applied in industrial QC
L155LFTLipid Fraction TestTest for fraction propertiesLFT applied in QC labs
L156LFULipid Fraction UnitUnit measuring lipid fractionLFU applied in production lines
L157LFVLipid Fraction ValueValue indicating fraction qualityLFV monitored in factories
L158LFWLipid Fraction WeightWeight of lipid fraction usedLFW applied in recipe formulation
L159LFXLipid Fraction ExtractExtract for testing fractionLFX applied in labs
L160LFYLipid Fraction YieldYield from fraction processLFY monitored in industrial production
L161LFZLipid Fraction ZoneControlled area for fraction handlingLFZ applied in factories
L162LGLipid GelGel formed with lipidsLG applied in desserts
L163LGALipid Gel AnalysisTesting gel propertiesLGA applied in QC labs
L164LGBLipid Gel BlendBlend affecting gel formationLGB applied in industrial desserts
L165LGCLipid Gel ControlControl of gel qualityLGC monitored in factories
L166LGDLipid Gel DegreeDegree of gel formationLGD applied in QC labs
L167LGELipid Gel EfficiencyEfficiency of gel formationLGE monitored in industrial production
L168LGFLipid Gel FoodFood containing lipid gelLGF applied in functional desserts
L169LGGLipid Gel GelMeasurement of gel consistencyLGG applied in QC labs
L170LGHLipid Gel HydrolysisHydrolysis affecting gelLGH applied in enzymatic studies
L171LGILipid Gel IndexIndex measuring gel qualityLGI applied in QC labs
L172LGJLipid Gel JournalPublication on gel researchLGJ includes dessert studies
L173LGKLipid Gel KineticsRate of gel formationLGK monitored in industrial production
L174LGLLipid Gel LevelLevel of gel usedLGL applied in recipes
L175LGMLipid Gel MaterialMaterial used for gelLGM applied in industrial desserts
L176LGNLipid Gel NutritionNutritional impact of gelLGN monitored in QC labs
L177LGOLipid Gel OptimizationOptimizing gel propertiesLGO applied in industrial production
L178LGPLipid Gel ProcessProcess forming gelLGP applied in factories
L179LGQLipid Gel QualityQuality assessment of gelLGQ applied in QC labs
L180LGRLipid Gel RatioRatio affecting gel formationLGR applied in recipes
L181LGSLipid Gel StandardStandard for gel qualityLGS applied in industrial QC
L182LGTLipid Gel TestTest for gel propertiesLGT applied in QC labs
L183LGULipid Gel UnitUnit measuring gelLGU applied in production lines
L184LGVLipid Gel ValueValue indicating gel qualityLGV monitored in factories
L185LGWLipid Gel WeightWeight of gel usedLGW applied in dessert production
L186LGXLipid Gel ExtractExtract for testing gelLGX applied in labs
L187LGYLipid Gel YieldYield from gel processLGY monitored in industrial production
L188LGZLipid Gel ZoneControlled area for gel productionLGZ applied in factories
L189LHLipid HydrolysisHydrolysis of lipidsLH applied in enzymatic studies
L190LHALipid Hydrolysis AnalysisTesting hydrolysis efficiencyLHA applied in QC labs
L191LHBLipid Hydrolysis BlendBlend affecting hydrolysisLHB applied in industrial production
L192LHCLipid Hydrolysis ControlControl of hydrolysis processLHC monitored in factories
L193LHDLipid Hydrolysis DegreeDegree of hydrolysisLHD applied in QC labs
L194LHELipid Hydrolysis EfficiencyEfficiency of hydrolysisLHE monitored in labs
L195LHFLipid Hydrolysis FoodFood affected by hydrolysisLHF applied in functional products
L196LHGLipid Hydrolysis GelGel affected by hydrolysisLHG applied in dessert production
L197LHHLipid Hydrolysis HydrolysisDetailed hydrolysis processLHH applied in enzymatic studies
L198LHILipid Hydrolysis IndexIndex measuring hydrolysis qualityLHI applied in QC labs
L199LHJLipid Hydrolysis JournalPublication on lipid hydrolysis researchLHJ includes food science studies
L200LHKLipid Hydrolysis KineticsRate of hydrolysisLHK monitored in industrial production

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